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Browned Butter Cashew Crispies
Ingredients
Cookies:
1 cup cashews, divided
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all-purpose flour, spooned in and leveled
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup superfine sugar
2 teaspoons pure vanilla extract
2 large egg whites, beaten until frothy with 1 tablespoon water
Garnish:
2 teaspoons granulated sugar
1 large egg white, lightly beaten with 1 teaspoon water
Preparation
1. Make cookies: Position racks in upper and lower thirds of oven, and preheat to 350°F.
2. Place cashews in bowl of a food processor and pulse until chopped medium-fine. Remove about 1/3 cup of nuts and set aside for garnish.
3. In a 3-quart heavy saucepan, melt butter over low heat and slowly cook until browned and nutty. Add remaining chopped cashews to browned butter (mixture will foam up for a few seconds). Continue to cook nuts on low heat for 1 minute longer. Set aside and cool until tepid. Sift together flour, baking powder and salt. Set aside. Stir 3/4 cup of sugar into pot containing browned butter and cashews, then blend in vanilla extract. Add beaten egg white/water mixture and stir well to combine. Add dry ingredients in four additions, blending well with a wooden spoon.
4. Roll dough in palms of your hands into 1" balls (the dough will be oily). Place 3" apart on ungreased cookie sheets. Using heel of your hand, flatten each cookie to about 21/2" in diameter and 1/8" thick.
5. Make garnish: Combine remaining cashews with sugar. Brush tops of cookies with beaten egg white/water mixture. Place about 1/3 teaspoon of nut/sugar mixture onto center of each cookie, pressing it down lightly with your fingertips. Bake for 11-13 minutes, or until edges are golden brown. To ensure even browning, rotate sheets top to bottom and front to back after 9 minutes. Remove from oven and let stand for 2-3 minutes before loosening with a thin metal spatula. Transfer to cooling racks.
6. Store in an airtight container layered between strips of waxed paper for up to 2 weeks. These cookies may be frozen.
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Flavonoids, also found in wine are types of pigments that are water-soluble and created by plants of many varieties. There are thousands of different flavanoids. Plants use flavonoids in the process of photosynthesis.
How the human body actually uses and/or processes flavonoids is still not determined but they have been linked to good health in many areas - particularly blood circulation.
If you are a science buff, then you'll be interested to know that flavonoids are polyphenolic compounds containing 15 carbon atoms, two benzene rings joined by a linear three carbon chain. If you're just an average, everyday person with a sweet tooth, then you'll be interested to know that good things are contained in a single bite of dark chocolate. So please, put down the chemistry book and enjoy some today!