עוגיית קשיו, שקדים וקוביית שוקולד, גילוי נאות ( AI), יש דברים שלא צריך להסביר, ביס ולשתוק

🍪 Nutella Heart-Stuffed Cashew Cookie — Chef’s Version 🧾 Ingredients For the dough • 200 grams ground cashews / almond flour • 80–100 grams sugar • 1 egg white • 1 teaspoon cornstarch / potato flour • A pinch of salt For the filling • 200 grams Nutella • 80–100 grams 70% dark chocolate • 1 teaspoon maple (optional, don’t overdo it) • A few drops of ginger juice (optional — very delicate!) 🍫 Preparing the filling 1. Gently melt the dark chocolate 2. Cool slightly 3. Mix with the Nutella 4. Add maple and ginger to taste 5. Mix until smooth 👉 Transfer to a small pan / surface 👉 Freeze until hard 👉 Cut into small cubes 🧱 Preparing the dough 1. Mix Cashews + sugar + cornstarch + salt 2. Add egg white 3. Mix until you get a uniform mass 👉 If too soft → add a little cashews 👉 If dry → a drop of protein 🏗 Construction (your method — the exact one) 1. Line a small cocotte/pan with baking paper 2. Create a bottom layer (a little thick!) 3. Place a frozen filling cube in the center 4. Close the top with dough 5. Press firmly — hermetically sealed! ________________________________________ 🔥 Baking • Oven: 165–170°C • No high turbo • Time: until golden brown (about 12–18 minutes, depending on size) ❗ Do not overbake — it will dry ______________________________________ ⏸ Rest Remove from oven and wait: 👉 5–10 minutes before removing 🎯 Desired result • Firm shell • Soft interior • Center: Melting heart that does not run away _______________________________________ ⚠️ Critical points • The filling must be frozen hard • Full closure — no gaps • Do not overdo the ginger • Do not use baking powder • Do not overbake Contact me by email: [email protected]‏ Instagram:   / kitchen.tales.israel   Facebook:   / msywtmtbh   #food #AdamSmet #cooking