Peanutelly Raspberry-Cahuet Cookies

Ingredients

For 6 servings

• •60 g 60 g of mild butter at room temperature
• •1 1 egg pieces
• •70 g 70 g of blond dick
• •100 g 100 g of non-salted peanuts
• •5 g 5 g lemon juice
• •50 g 50 g of brown sugar
• •50 g 50 g of sour sugar (1)
• •40 g 40 g peanut puree
• •190 g 190 g of wheat flour
• •100 g 100 g raspberry or raspberry purée
• •2 g 2 g of salt flower
• •1.5 g 1.5 g of chemical yeast
• •1 g 1 g of pectin NH
• •10 g 10 g of sour sugar (2)

Method

1. 1.In a saucepan, heat raspberries (or raspberry purée) and lemon juice at 40°C.
2. 2.Mix the sugar and pectin together and pour into the pan in rain. Bring to a boil for 1 min.
3. 3.Press immediately in half-spheres 4cm mussels and let stand in the freezer for 2 hours.
4. 4.Preheat oven to 170°C rotating heat.
5. 5.Cream the butter with the peanut purée.
6. 6.Add the different sugars and the flower of salt.
7. 7.Add the egg in a fillet.
8. 8.Stir the flour and yeast and add them at once.
9. 9.Incorporate non-salted peanuts.
10. 10.Detail balls of about 92g and add a raspberry insert to the center.
11. 11.Place on a plate covered with a carpet or baking sheet and bake for 13-15 min.
12. 12.Once cooked, let cool on grill and add before tasting some peanut purée, crushed peanuts and fresh raspberries.