Chinese Cashew Cookies (No Mixer)
User Reviews
5
Chinese Cashew Cookies (No Mixer)
Description
These cookies start by dry roasting cashews to bring out their flavor, then processing them into fine flour. The dry ingredients including icing sugar, all-purpose flour, and optional salt are combined and mixed with vegetable oil incrementally until a soft dough forms. The dough is portioned into uniform balls, rolled, and topped with a half cashew as decoration.
Before baking, the cookies receive an egg wash to help develop a golden sheen and enhance appearance. Baking at a moderate temperature yields cookies with tender centers and a slight crispness on the exterior. The recipe notes that too much oil will make the cookies fragile, so care is taken to add just enough for pliability.
For those avoiding eggs, a substitute of milk mixed with honey or sugar syrup can serve as an egg wash alternative.
Ingredients
- 4.4 oz cashews Substitute: equal amount of cashew flour (125g) + 14 more if you want to decorate your cookies, whole
- 2.8 oz icing sugar (80g) Substitute: caster sugar, but you will need less oil
- 2.2 oz all-purpose flour 62.5g
- ¼-½ teaspoon salt Optional. Some don't like saltiness in their desserts but I find it enhances the flavor. Omit if using salted cashews to start with.
- 4.5 oz vegetable oil (130g- this is a guideline, as it will change depending on the age of your ingredients and the humidity.) Substitute: lard. Use a neutral oil, not somethign like olive.
- ½ egg For egg wash. Use a small egg
Instructions
Making Cashew Flour
- Dry fry the cashews on low heat (or bake them) till fragrant and golden. Allow to cool then process into flour.
Baking Cashew Cookies
- Pre-heat the oven at 350F/ 170C/ 150C fan.
- Add the sifted dry ingredients to a large bowl and whisk well. (If you used salted cashews to make cashew flour, omit the salt.)
- Add in half the oil or melted lard, then mix well. Keep adding the oil, tablespoon by tablespoon, and mixing till you get a pliable dough, as shown above. Note: If you use too much oil, the cookie will be fragile.
- Use a cookie scoop to scoop out approximately equal amounts of dough onto parchment paper or Silpat.
- After you've scooped all the dough, roll between your palms to get smooth balls. You can either press down with your finger OR press a half-cashew on top of each ball.
- Egg wash before you bake- it will make the cookies look MUCH better so don't omit this step! (See Expert Tips for substitutions if you're out of eggs.)
- Insert the tray in the middle rack. (You'll only need 1 tray.) Bake at 350F/ 170C/ 150C fan till golden brown (around 15 minutes.)
Notes
- Substitute egg wash with ½ tablespoon milk mixed with ¼ teaspoon honey or sugar syrup if desired.
- The nutritional information is an estimate and may vary depending on ingredients and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 22mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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