Recipe: Perfect Asian-Style Nut Cookies

Recipe: Perfect Asian-Style Nut Cookies Delicious, fresh and tasty.

Asian-Style Nut Cookies. 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.

Today I'm making white chocolate macadamia nut cookies and they're so similar to the Subway ones :) Scroll down for.

These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges!

They use an extra egg yolk for chewiness and are loaded with white chocolate chips and macadamia nuts for the ultimate cookie!

You can cook Asian-Style Nut Cookies using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Asian-Style Nut Cookies

1. Prepare of Cookie dough.

2. You need 70 grams of Cake flour.

3. It’s 20 grams of Margarine or butter.

4. You need 20 grams of Sugar.

5. Prepare 1/2 of Egg.

6. Prepare of Nut filling.

7. You need 70 grams of ★ Mixed nuts.

8. Prepare 30 grams of ★ Your choice of dried fruit.

9. You need 10 grams of Ground sesame seeds or roasted sesame seeds.

10. It’s 10 grams of Coarse glutinous rice flour.

11. It’s 1 of joshinko, kambaiko , or any other rice flour of your choice Or, if unavailable, use….

12. You need 30 grams of Sugar.

13. It’s 1 tbsp of Vegetable oil.

14. It’s 1 tbsp of Water.

15. It’s 1 dash of Cinnamon (optional).

16. Prepare of Egg wash.

17. Prepare 1 of Beaten egg.

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.

Please note: ALL of our cookies are made in a kitchen with nuts and gluten!!! and probably many other things you might be allergic to, so if you have any allergies, please.

Asian-Style Nut Cookies instructions

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..

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..

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..

6. Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃.

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..

8. Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve..

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..

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Asian, Chinese New Year, Christmas, Cookies, Western.