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.

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.
5 from 3 votes

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Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Chinese New Year, Cookies, Dessert
Cuisine Chinese, Southeast Asia
Servings 120 pieces
Calories 47 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: 47kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 6mgPotassium: 27mgFiber: 0.2gSugar: 0.2gVitamin A: 2IUVitamin C: 0.004mgCalcium: 2mgIron: 0.4mg
Keyword biskut kacang gajus, cashew nut cookies
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