Cashew Brandy Snaps

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Recipe summary

Cashew Brandy Snaps along with Cashew Madeleines and Cashew Crescent Cookies make a terrific cashew cookie platter. Recipes are available on this website.

Preparation time:
Cooking time:
Yield: 30

Ingredients

3/4 cup sugar
1/2 cup cashews, toasted and finely chopped
6 tablespoons all purpose flour
2 tablespoons lemon juice
2 tablespoons brandy
1/4 cup unsalted butter, melted

Directions

Toss sugar, chopped cashews and flour to combine. Add lemon juice, brandy and melted butter and stir until batter is smooth. Chill for at least an hour. (Batter freezes well).
Preheat oven to 350°F. On a silicone baking sheet or greased parchment paper, spread with a palette knife a circle of batter about 1 ½ -inches across and about 1/8-inch thick. Repeat, leaving at least 2 inches between snaps. Bake for 7 to 9 minutes, rotating pan in oven halfway through baking. To curl snaps, remove pan from oven and let cool 1 minute. While still warm, remove snaps with palette knife and rest over a rolling pin to curl. For flat cookies, simply allow to cool completely on pan.
Cashew brandy snaps will keep for up to 3 days in an airtight container.
Yield: 2 1/2 to 3 dozen snaps.