Mini Chinese Walnut Cookies 迷你合桃酥

There are various approaches to make Chinese walnut cookies. Different ingredients and mixing methods produce cookies with different flavors and textures. My walnut cookies evolved from the bite-sized Chinese almond cookies. They are crunchy, nutty and not overly sweet at all. The addition of chopped walnuts leads to extra texture. Once you munch on the first one, I’m sure you will ask for more!



Mini Chinese Walnut Cookies

Makes 48 cookies


130 g all purpose flour
45 g roasted walnut, finely chopped
50 g granulated sugar (I used organic cane sugar)
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
50 g unsalted butter, cubed and softened
35 g vegetable shortening
1/3 (about 17 g) large egg, slightly beaten
24 raw walnuts halves, cut in half

For the egg wash
1 large egg yolk, slightly beaten

Notes: The eggs I use each has a net weight of 50 – 55 g.


中筋麵粉 130克
炒香合桃碎 45克
細砂糖 50克 (EC用有機原蔗糖)
泡打粉 1/2茶匙
梳打粉 1/8 茶匙
鹽 1/4茶匙
無鹽牛油(切粒及放軟) 50克
固體菜油 35克
大蛋(打散) 1/3隻(約17克)
合桃(切半) 24粒

大蛋蛋黃(打散) 1個


Directions 做法

Sift flour, sugar, baking powder, baking soda and salt into a mixing bowl. Add walnut pieces then mix well to combine.

Dump in the butter and vegetable shortening. With a hand mixer or a stand mixer fitted with the paddle attachment, mix with low speed until mixture resembles wet sand. Add egg and continue to mix with low speed until several large clumps form. Gather clumps and use your hands to lightly press them into a dough. Dough should be soft but not sticky. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes or until firm.


Preheat oven to 375ºF/190ºC. Line baking tray with parchment paper or silicone baking mat. Cut walnuts in half. Set aside.

Divide and shape dough into 48 balls. Place balls on the prepared baking tray about 1 inch apart then flatten each with your palm or the bottom of a glass. With a pastry brush or a small paintbrush, brush the tops with a thin layer of egg wash. Top each with a walnut piece, pressing down slightly to keep it in place. When dried, brush on another thin layer of egg wash.

Bake for 5 minutes. Reduce oven temperature to 350ºF/180ºC and bake for another 8 minutes or until cookies are golden brown. Turn off oven and let cookies sit in the oven with oven door ajar for another 5 minutes to dry them out. Transfer cookies to a wire rack to cool completely.

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