Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, asian-style nut cookies. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Asian-Style Nut Cookies is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Asian-Style Nut Cookies is something which I have loved my whole life.
How to Make White Chocolate Macadamia Nut Cookies. Whisk Dry Ingredients Together: I prefer having the dry ingredients ready to go first. I LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies.
To get started with this recipe, we must prepare a few ingredients. You can have asian-style nut cookies using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Asian-Style Nut Cookies:
- Prepare Cookie dough
- Take 70 grams Cake flour
- Prepare 20 grams Margarine or butter
- Get 20 grams Sugar
- Take 1/2 Egg
- Take Nut filling
- Make ready 70 grams ★ Mixed nuts
- Prepare 30 grams ★ Your choice of dried fruit
- Prepare 10 grams Ground sesame seeds or roasted sesame seeds
- Make ready 10 grams Coarse glutinous rice flour
- Get 1 joshinko, kambaiko , or any other rice flour of your choice Or, if unavailable, use…
- Make ready 30 grams Sugar
- Make ready 1 tbsp Vegetable oil
- Make ready 1 tbsp Water
- Take 1 dash Cinnamon (optional)
- Prepare Egg wash
- Prepare 1 Beaten egg
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Instructions to make Asian-Style Nut Cookies:
- 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.
- 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.
- 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.
- Line the mold with plastic wrap or parchment paper.
- 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.
- Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃
- 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.
- Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve.
- 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.
Perfect for afternoon tea or the holidays. White chocolate and macadamia nut cookies are such a classic, aren't they? We've been over here brainstorming about ideas for Christmas cookies and thought we might try our hand at this one. The challenge was with macadamia nuts and white chocolate, both very rich ingredients, how to give this. Perfect soft and chewy cookies, packed with white chocolate chips and macadamia nuts, these cookies are just like Subway cookies… but even better as you know exactly These cookies look pretty unassuming, but they are so so delicious!
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