Best Chinese Walnut Cookies Recipes

Hup Toh Soh Chinese Walnut Cookies image

Provided by Anita Jacobson

Categories Dessert

Time 2h

Number Of Ingredients 10

280 gram (~ 2 cups) all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
150 gram (~ 1 cup) walnut, toasted and coarsely chopped (I pulse for 2-3 seconds with my food processor)
50 gram (~ 1/3 cup) sesame seeds, toasted
175 gram (~ 12 tablespoons) unsalted butter, room temperature
90 gram (~ 1/2 cup) sugar
3 egg yolks
1 egg, lightly beaten (for egg wash)

Steps:

Preheat oven to 165 Celsius (325 Fahrenheit). Line two half-sheet pans with parchment paper and set aside.
Whisk together all-purpose flour, salt, baking powder, and baking soda. Then add the walnut and sesame seeds and mix well. Set aside.
In a mixing bowl, beat butter and sugar until light and fluffy, then add egg yolks and beat until well mixed. Then, lower the speed and gradually add the flour and walnut mixture and mix until it form a smooth cookie dough. NOTE: The texture of this cookie dough can be quite dry, and it is usually easier to work with hands at the very end to gather the dough.
Form round balls (each about 1 teaspoon, or 10 gram) from the cookie dough and arrange on the prepared half-sheet pans. You should get about 80 balls, and you can arrange them in a 5x8 cookies per half-sheet pan.
Use a fork and press each ball of cookie to create an indentation. Then brush the top of each cookie with the lightly beaten egg (egg wash).
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Remove cookies from oven and rest in the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Chinese Walnut Cookies image

Provided by melting pot

Categories Dessert

Time 1h15m

Yield 45-50 serving(s)

Number Of Ingredients 7

Steps:

Preheat oven to 150 degrees F and lightly spray a cookie tray with oil.
Sift almond meal, diced almonds, flour and icing sugar 3 times.
SLowly add oil to mixture whilst mixing until dough sticks together and is very soft. You can do this in small amounts i.e by placing some of the dry mixture in a smaller bowl and adding the oil to that, so that if you add too much you haven't ruined the whole mixture.
Using a teaspoon, form cookies into small walnut-sized balls. Using your thumb, indent the dough slightly and fill with diced walnuts. Close over the walnuts to create a filling. Reshape into a round ball and place on cookie tray.
Bake for 20 minute Meanwhile, lightly beat the egg.
After the cookies have baked for 20 min, brush the tops lightly with egg.
Bake for another 10 min, and then brush the tops with egg again.
Bake for 30 minute Cookies will keep for up to 2 weeks.