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!
合桃酥有很多做法，因為材料及攪拌方法不同，所以不同配方做出來的合桃酥在味道及質地上也有别。EC的合桃酥配方參考自一口杏仁酥，少甜、酥餅內含粒粒的合桃碎、口感鬆脆並充滿合桃香，絕對會讓人一塊接一塊的吃進肚子裡去。
Mini Chinese Walnut Cookies
迷你合桃酥
Makes 48 cookies
48個份量
Ingredients
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.
材料
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
刷面用蛋漿
大蛋蛋黃(打散) 1個
註：EC使用的大蛋每隻淨重50-55克
Directions 做法
Sift flour, sugar, baking powder, baking soda and salt into a mixing bowl. Add walnut pieces then mix well to combine.
麵粉、糖、泡打粉、梳打粉及鹽混合過篩放鋼盆中，加入合桃碎拌勻。
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.
加入牛油及固體菜油，用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)以慢速攪拌至混合物呈濕沙狀，加入蛋液繼續以慢速拌至材料結成大塊，用手輕輕整合成柔軟但不黏手的麵糰，蓋上保鮮紙冷藏三十分鐘或至硬身。
Preheat oven to 375ºF/190ºC. Line baking tray with parchment paper or silicone baking mat. Cut walnuts in half. Set aside.
焗爐預熱375ºF/190ºC，焗盆墊上牛油紙或矽膠墊，合桃切半備用。
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.
將麵糰平均分成48份後滾圓，排放在焗盆上(距離約一寸)，用掌心或小杯底部壓扁麵糰，先以毛掃或小畫筆掃上一層薄蛋漿，放上合桃輕輕壓實，乾面後再掃另一層薄蛋漿。
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.
入爐焗5分鐘後調低爐溫至350ºF/180ºC，多焗8分鐘或至曲奇金黃色後關火，打開焗爐門留小縫，讓曲奇在爐內靜置五分鐘烘乾水份後可轉移到鋼架完全放涼。
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