Chinese Walnut Cookies – a delicious recipe with almond meal, almonds, flour, icing sugar, egg, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 150 degrees F and lightly spray a cookie tray with oil.
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.
4
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.
5
Bake for 20 minute Meanwhile, lightly beat the egg.
6
After the cookies have baked for 20 min, brush the tops lightly with egg.
7
Bake for another 10 min, and then brush the tops with egg again.
8
Bake for 30 minute Cookies will keep for up to 2 weeks.
1124
kcal
Calories
83
g
Fat
81
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 g almond meal, 100 g diced almonds, 2 cups self-raising flour, 3/4 cup icing sugar, and more.
Yes, Chinese Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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