I thought I have posted these before but I actually have not! Even before we were married, hubby absolutely loves Chinese walnut cookies or 核桃酥. They are buttery, short and melt in your mouth. They are the must have if you visit a bakery in hong kong.
I have attempted a few “traditional” recipes in the past, but none was even close to what we remember travelling through hong kong and even back home in Malaysia and Singapore. Then randomly, I experimented with walnuts and coconut sugar- BLAM! This was close. I love that these has a melt in your mouth texture, and with a strong walnut taste. They are not as short as the traditional ones, but as I have removed refined ingredients such as icing sugar and butter, I think I can compromise on that. Top it with a few walnuts, and I think it is a good enough cookie to serve for next year Chinese New Year celebration!
- 1 cup walnuts
- 3/4 cup almond meal
- 1.5 tbsp coconut sugar
- 1/4 cup of coconut oil
- splash of water
- Preheat Oven to 180C. Line baking trays with baking paper.
- In a food processor, process walnuts, coconut sugar, vanilla and oil till it comes together. A few splashes of water might be needed. Shape into balls, Press a walnut on top. Bake for 15-20 minutes.