Chinese Cashew Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 150 pcs
  • 250 g all-purpose flour
  • 60 g corn flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 200 g ground cashew powder
  • 210 g unsalted butter
  • 90 g powdered sugar
  • 60 g caster sugar
  • 1 egg yolk
  • ½ tsp vanilla extract
  • Egg wash:
  • 1 egg yolk + 1 tsp milk (beaten)
  1. Extra cashews split into half for decoration
  2. Preheat oven to 175°C/340°F.
  3. In a large bowl, combine both flours, ground cashew powder, baking powder, salt and mix evenly with a whisk.
  4. In a large bowl, cream the butter, caster sugar and powdered sugar together until light and fluffy, approx. 1 min.
  5. Add in egg yolk, vanilla extract and mix well.
  6. Pour in dry ingredients and bring all the ingredients together with your hands.
  7. The mixture should be moist but not sticking to your hands.
  8. Cover with cling wrap and chill in fridge for 30 mins.
  9. Place a portion of the chilled dough onto a lightly floured surface and place a cling wrap over the dough before rolling it out evenly into approx. 0.5mm thick.
  10. Use a cookie cutter or cookie stamp of your choice and cut out individually. Bring together loose pieces of dough, roll into flat disc evenly and repeat before all the dough is used up.
  11. Place cut out cookies onto a lined baking tray, leaving about 0.5cm space apart from each other.
  12. Lightly press a half-split cashew onto each cookie and brush with a layer of egg wash.
  13. Bake in preheated oven for 15 – 18 mins, until golden brown. Reduce heat to 170°C if the top is browning too fast.
  14. Allow to cool in tray for 5 mins before arrange the cookies on a cooling rack to cool completely.
  15. Store in air-tight containers for up to 10 days.
Recipe by Bear Naked Food at