#nuttydelight

These soft baked cashew filled sugar cookies with a creamy cashew filling surprise in the center are a delightful treat. The combination of buttery cookie and nutty filling creates the ideal flavor and texture balance.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup finely chopped cashews. 1/4 cup cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon almond extract.

Instructions: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix them in well. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the finely chopped cashews. Cover the cookie dough and chill in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, mix together the cream cheese, powdered sugar, and almond extract until smooth. Roll the cookie dough into 1-inch balls. Flatten each ball slightly and place a small amount of the cream cheese mixture in the center. Fold the edges of the cookie dough over the cream cheese filling and roll back into a ball shape. Place the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Enjoy this Pistachio Dream Cocktail, which is creamy and nutty at the same time. The pistachio milk, vodka, and amaretto liqueur work perfectly together to make this drink, which is rich and satisfying and will make your cocktail experience better.

Ingredients: 2 oz pistachio milk. 1.5 oz vodka. 0.5 oz amaretto liqueur. 1 tsp simple syrup. Crushed ice. Pistachio crumbs for garnish.

Instructions: Put vodka, amaretto liqueur, simple syrup, and pistachio milk in a shaker. Put in some crushed ice. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass that is already cold. Add pistachio crumbs as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Lemon Poppyseed Crepes are fluffy and tangy, and they make a great breakfast or brunch dish. The lemon zest and juice give the classic crepe a cool new twist. The poppy seeds add a little crunch and a hint of nuttiness.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1/2 teaspoon salt. 1 cup milk. 2 large eggs. 2 tablespoons unsalted butter, melted. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1 tablespoon poppy seeds. Additional butter or oil for cooking. Powdered sugar and lemon wedges for garnish.

Instructions: Mix the flour, sugar, and salt together in a bowl with a whisk. Put the milk, eggs, melted butter, lemon zest, lemon juice, and poppy seeds in a different bowl. Add the wet ingredients slowly to the dry ones while whisking them together. Do this until a smooth batter forms. Put a nonstick skillet or crepe pan on medium heat and add a little butter or oil to cover the bottom. Put some of the batter into the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the bottom turns a light golden color. To cook the other side of the crepe, flip it over and cook for an extra one to two minutes, until it's soft and golden. Add more butter or oil to the pan as needed and do it again with the rest of the batter. Place the cooked crepes on a plate and use parchment paper to separate them. Add powdered sugar and lemon wedges on top and serve warm.

Prep Time: 15 minutes

Cook Time: 20 minutes

Kaju Biscuit | Dry Fruit Sweets | Traditional Indian Desserts - Nithya Amirtham

Enjoy the rich, nutty goodness of Kaju Biscuit, a delightful treat crafted for cashew lovers. Made with premium dry fruits, these bite-sized sweets offer a perfect balance of crunch and flavor. A must-have among dry fruit sweets, this delicacy stands out in the world of traditional Indian desserts, making it perfect for gifting and festive indulgence.

Shop now : nithyaamirtham.com/collections/dry-fruit-sweets

Homemade toasted coconut butter is a delightful and nutritious alternative to regular butter or spreads. The toasting process enhances the coconut's natural flavors, giving it a nutty and fragrant aroma. It's perfect for adding a touch of tropical goodness to your breakfast or snacks.

Ingredients: 2 cups unsweetened shredded coconut. 1/4 teaspoon salt.

Instructions: Preheat your oven to 325F 163C. Spread the unsweetened shredded coconut evenly on a baking sheet. Place the baking sheet in the preheated oven and toast the coconut for about 5-7 minutes, or until it turns a golden brown color. Be sure to stir the coconut every couple of minutes to ensure even toasting. Once the coconut is nicely toasted, remove it from the oven and let it cool for a few minutes. Transfer the toasted coconut to a food processor and add the salt. Process the mixture for about 8-10 minutes, scraping down the sides as needed. The coconut will go through various stages, from shredded coconut to a crumbly mixture, and eventually into a smooth and creamy coconut butter. Once you achieve a creamy consistency, transfer the homemade toasted coconut butter to a clean jar or container. Store it at room temperature or in the refrigerator for longer shelf life. Enjoy your homemade toasted coconut butter on toast, pancakes, or as a spread for a tropical twist!

Prep Time: 15 minutes

Cook Time: 10 minutes