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Rate

5 from 5 votes

This Cashew Nut cookies recipe is adapted from Traditional Chinese Peanut Cookies recipe, both cookies have melt-in-mouth texture, just the fragrance is different.

It is important to press cookie dough until firm before shaping gently into a ball so that the cookies won’t break easily when holding. The amount of oil needed will depend on the water absorption capacity of the flour you use. Thus, you may adjust the quantity of oil added according to the dampness of your cookie dough.

Check out more delicious cookies recipes for various occasions.

CHINESE VERSION: 腰豆饼/腰果仁饼-入口即化

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
 

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus) | MyKitchen101en

Yields: about 120 pcs

Ingredients:

  • 400 g cashew nuts
  • 350 g plain flour
  • 150 g icing sugar
  • ¼ tsp fine salt
  • 175 g vegetable oil

Other ingredients:

  • about 120 pcs split cashew nuts (for topping)

Ingredients for egg yolk wash:

  • 1 egg yolk (grade A/size: L)
  • ½ tbsp plain water

Instructions:

1 Preheat oven to 170°C/340°F. Spread cashew nuts in a single layer on a baking tray, bake at 170°C/340°F for 16 minutes, or until golden brown. Set aside to cool completely. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.)

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
 

2 Grind the cooled baked cashew nuts until very fine.

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

3 Combine plain flour and icing sugar, sift through. Add in salt, mix well. Add in cashew nut powder, mix well. Add in vegetable oil gradually, mix into a dough. (Reminder: The water absorption capacity for different brand of flour is different. If your dough is drier, add in more oil; If your dough is wetter, add in more flour, until it reaches the consistency as shown in the video.)

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
 

4 Take out ½ tbsp of dough (about 8-9 g, use ½-tbsp measuring spoon), press until firm and shape gently into a ball. Top with 1 piece of split cashew nut. Arrange on lined baking tray.

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

5 For egg yolk wash: Add water to egg yolk, mix well and sieve through.

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

6 Brush the split cashew nuts with some egg yolk wash to help them to stick to cookies.

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

7 Bake in the preheated oven at 170°C/340°F for 20 minutes. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.)

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

8 Set cashew nut cookies aside to cool completely.

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

This Cashew Nut cookies recipe is adapted from Traditional Chinese Peanut Cookies recipe, both cookies have melt-in-mouth texture, just the fragrance is different.

Rate

5 from 5 votes
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Chinese New Year, Cookies, Dessert
Cuisine Chinese, Southeast Asia
Servings 120 pieces
Calories 48 kcal

Ingredients
 
 

  • 400 g cashew nuts
  • 350 g plain flour
  • 150 g icing sugar
  • ¼ tsp fine salt
  • 175 g vegetable oil

Other ingredient:

  • 120 pcs split cashew nuts for topping

For egg yolk wash:

  • 1 egg yolk grade A/size: L
  • ½ tbsp plain water

Instructions
 

  • Preheat oven to 170°C/340°F. Spread cashew nuts in single layer on baking tray, bake at 170°C/340°F for 16 minutes, or until golden brown. Set aside to cool completely. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.)
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
  • Grind the cooled baked cashew nuts until very fine.
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
  • Combine plain flour and icing sugar, sift through. Add in salt, mix well. Add in cashew nut powder, mix well. Add in vegetable oil gradually, mix into a dough. (Reminder: The water absorption capacity for different brand of flour is different. If your dough is drier, add in more oil; If your dough is wetter, add in more flour, until it reaches the consistency as shown in the video.)
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
  • Take out ½ tbsp of dough (about 8-9 g, use ½-tbsp measuring spoon), press until firm and shape gently into a ball. Top with 1 piece of split cashew nut. Arrange on lined baking tray.
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
  • For egg yolk wash: Add water to egg yolk, mix well and sieve through.
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
  • Brush the split cashew nuts with some egg yolk wash to help them to stick to cookies.
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
  • Bake in the preheated oven at 170°C/340°F for 20 minutes. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.) Set cashew nut cookies aside to cool completely.
    Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)

Video

Notes

This recipe yields about 120 pieces of cashew nut cookies. 
The nutritional value for reference is for 1 piece of cashew nut cookie. 

Nutrition (per serving)

Calories: 48kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 5mgPotassium: 26mgFiber: 0.2gSugar: 1gVitamin A: 2IUVitamin C: 0.02mgCalcium: 2mgIron: 0.4mg
Keyword biskut kacang gajus, cashew nut cookies
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