Chinese Peanut Cookies are a popular Chinese New Year treat in Singapore and Malaysia. They’re super light and crumbly cookies with a melt-in-the-mouth texture and super fragrant smell. I made these recently for my Christmas cookie tin and were my mom’s immediate favorite.
The most important part of these cookies is the quality of your nuts. It’s vital that you toast or stir-fry your nuts before using to bring out that beautiful nutty smell to bring into your cookie. I personally like to use unshelled toasted nuts and pulse them until fine with my food processor and make the dough directly in the processor.
Handle the dough lightly because it is very soft and crumbly. You don’t want to overwork and toughen the dough. While peanuts and almonds are the generally popular variants of the cookie, I find the walnut cookie (which is more Shanghai-nese) is also super tasty.
Hope you love these cookies as much as I do! They’re a great snack and consistent favorite for everyone who’s eaten it.
Note*** This version of the recipe is soley mine. When reposting, please cite me and my website.
Copyright december 2015 ©
Chinese Peanut (or Almond) Cookies
Crumbly and light Chinese cookies with a fragrant nut flavor
>>> Yields 20 cookies
-Prep: 20 min
-Bake: 15 min
- 2 C ground toasted nuts
- 1 C AP flour
- 1/2 C icing sugar
- 1/2 C oil
- 1/4 tsp salt
- 1 egg, beaten
1) Preheat the oven to 350 F.
2) Grind toasted nuts in a food processor to yield 2 C of nut flour.
3) Mix flour and icing sugar into the nut flour and stir till combined.
4) Slowly pour the oil over the bowl and gently mix to form a dough. The dough shouldn’t be too crumbly but not wet and sticky.
5) Optional (but recommended): Refrigerate it for an hour in a well-sealed bowl.
6) Shape small 1 tbsp size balls from the chilled dough. Slightly press down for a flat top.
7) Brush the tops of the cookies with a beaten egg. Try to avoid having the egg wash leak onto the sheet pan or the cookies will stick.
8) Bake for 15-17 minutes till the cookies are golden brown.
9) Remove from the oven and let cool to room temperature. Store in an airtight container for up to a week.