Chinese Walnut Cookies

Name: Chinese Walnut Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 40 -45 cookies
Ingredients: 300 g all-purpose flour; ¼ teaspoon baking powder; 200 g unsalted butter; 130 g ground walnuts; 120 g icing sugar; 1 large egg; 1 pinch of salt; 1 egg yolk; 1 tablespoon milk; 40-45 walnuts

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings
40 -45 cookies
Calories
104 kcal
Course
Baked Goods
Cuisine
Chinese

Chinese Walnut Cookies

Freya Patterson

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These Chinese walnut cookies are crumbly, crunchy, and utterly delicious. So much better than any fortune cookies. Perfect for celebrating the Chinese New Year.

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Ingredients

Servings

300 g all-purpose flour 10.5 oz/ 2 ⅜ cups, Notes 1,2
¼ teaspoon baking powder
200 g unsalted butter 7 oz/ ¾ cups + 1 tablespoon, room temperature, Note 3
130 g ground walnuts 4.5 oz/ 1 cup
120 g icing sugar 4.2 oz/ 1 ¼ cup
1 large egg
1 pinch of salt
1 egg yolk
1 tablespoon milk
40-45 walnuts halves or quarters as many as required

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Instructions

Dough: Mix the flour and the baking powder. Add the cubed butter, ground walnuts, icing sugar, egg, and salt. Mix shortly to obtain a dough.300 g all-purpose flour/ 2 ⅜ cups + ¼ teaspoon baking powder + 200 g unsalted butter/ ¾ cup + 1 tablespoon + 130 g ground walnuts/ 1 cup + 120 g icing sugar/ 1 ¼ cup + 1 large egg + 1 pinch of salt
Refrigerate: Form a flat dough ball, wrap it in cling film/plastic wrap, and refrigerate it for about 30 minutes (Note 4).
In the meantime, preheat the oven to 350°F/ 180°C. Line two or three baking sheets with parchment paper.
Shape: Form balls about the size of a large walnut (ca 0.7 oz/ 20 g each), and place them on the prepared baking trays. Leave some space between the cookies.
Brush: Beat the egg yolk and milk together. Use the mixture to brush the cookies. Place a walnut half or quarter (depending on their size) on each cookie, pressing it down lightly to slightly flatten the dough balls as well.1 egg yolk + 1 tablespoon milk + 40-45 walnuts
Bake for about 13-14 minutes or until lightly browned. Leave to rest on the tray for a few minutes, then transfer to wire racks to cool completely.
Keep in airtight containers at room temperature.

Equipments used:

Notes

Measurements: I strongly recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients.
Flour: Cake flour has a lower protein content, resulting in softer cookies. All-purpose flour lends a crunchy texture to the cookies.
Lard: In the traditional recipe, lard is typically used. However, for convenience, I've opted for butter instead.
Make ahead: The dough can be made for up to 3 days ahead. Keep it refrigerated in an airtight container.

Nutrition Information

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Serving 1cookie Calories 104kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Cholesterol 20mg (7%) Sodium 9mg (0%) Sugar 3g (6%)