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Chinese Walnut Cookies

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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
  2. Refrigerate: Form a flat dough ball, wrap it in cling film/plastic wrap, and refrigerate it for about 30 minutes (Note 4).
  3. In the meantime, preheat the oven to 350°F/ 180°C. Line two or three baking sheets with parchment paper.
  4. 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.
  5. 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
  6. 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.
  7. Keep in airtight containers at room temperature.

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

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%)

Nutrition Facts

Serving: 40-45 cookies

Amount Per Serving

Calories 104

% Daily Value*

Serving 1cookie
Calories 104kcal 5%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Cholesterol 20mg 7%
Sodium 9mg 0%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.