Asian-Style Nut Cookies

Source : For The Nut Filling Mince The Ingredients Combine All Of The Ingredients Listed Under Nut Filling In A Bowl And Knead Them Until They Come Together...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 20, 2021

Step:

  1. For the nut filling: Mince the ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency.

    Asian-Style Nut Cookies recipe step 1 photo
  2. For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches.

  3. Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold.

    Asian-Style Nut Cookies recipe step 3 photo
  4. Line the mold with plastic wrap or parchment paper.

  5. Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure.

    Asian-Style Nut Cookies recipe step 5 photo
  6. Chill in the refrigerator for about 30 minutes. Preheat the oven to 180

    Asian-Style Nut Cookies recipe step 6 photo
  7. Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough.

    Asian-Style Nut Cookies recipe step 7 photo
  8. Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve.

    Asian-Style Nut Cookies recipe step 8 photo
  9. I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful.

    Asian-Style Nut Cookies recipe step 9 photo

Ingredients

  1. Cookie dough
  2. 70 grams Cake flour
  3. 20 grams Margarine or butter
  4. 20 grams Sugar
  5. 1/2 Egg
  6. Nut filling
  7. 70 grams Mixed nuts
  8. 30 grams Your choice of dried fruit
  9. 10 grams Ground sesame seeds or roasted sesame seeds
  10. 10 grams Coarse glutinous rice flour
  11. 1 joshinko, kambaiko , or any other rice flour of your choice Or, if unavailable, use...
  12. 30 grams Sugar
  13. 1 tbsp Vegetable oil
  14. 1 tbsp Water
  15. 1 dash Cinnamon (optional)
  16. Egg wash
  17. 1 Beaten egg

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