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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wear insulated oven mitts when removing the hot baking tray to prevent burns.
Spread 150g walnuts on a baking tray, bake in a preheated oven at 180°C for 8 minutes until crispy, then turn off the heat and let cool.
local_fire_department180°C for 8 minutesWatch out
Bake walnuts at 180°C for 8 minutes and remove immediately when time is up, otherwise they will burn and taste bitter.
Pour the cooled walnuts into a food processor and pulse until coarse granules form. Do not chop too finely, then set aside.
Watch out
Do not chop the walnuts too finely
maintaining coarse texture ensures better crunch in the cookies
Place 80g softened unsalted butter at room temperature into a bowl, and beat until fluffy and creamy.
Watch out
Butter must be softened at room temperature in advance, otherwise it cannot be beaten fluffy properly.
Add 1g salt and 50g powdered sugar to the beaten butter, and mix slowly until fully combined.
Watch out
Mix the powdered sugar in slowly before speeding up, otherwise the powder will fly everywhere.
Gradually add 50g room temperature whole egg liquid in several batches, beating at high speed until combined; ensure each addition is fully incorporated before adding the next.
Watch out
Egg liquid must be added gradually in batches
each addition must be fully emulsified before adding more, otherwise oil-water separation will occur
Sift together 180g cake flour and 2g baking soda into the butter egg mixture.
Watch out
Flour must be sifted, otherwise lumps will form and affect the texture.
Wear gloves and gently knead and press the ingredients in the bowl until they form an even, non-sticky dough.
Watch out
Knead by pressing and folding gently
do not over-knead otherwise the dough will develop gluten and lose crispiness
Add most of the chopped walnuts (reserve 20g for decoration), knead gently until just combined, do not over-knead.
Watch out
After adding walnuts, mix gently and avoid over-kneading at all costs.
Divide the dough into 20g portions each (makes about 23 pieces), roll into balls and press gently. Keep thickness moderate—not too thin or thick—and arrange on the baking tray.
Watch out
Ensure each portion is even in size. Keep thickness moderate when flattening
too thin will burn easily, too thick won't bake through in the center
Evenly brush a layer of egg yolk (from 1 egg yolk) over the cookies, then press the reserved 20g chopped walnuts onto each cookie for decoration.
Watch out
Brush egg yolk thinly and evenly, and press walnut pieces gently into the dough, otherwise they will fall off after baking.
Wear insulated oven mitts when removing from the oven and watch out for high temperatures to avoid burns.
Place the baking tray into the preheated oven and bake at 180°C for 20 to 25 minutes. The surface will crack slightly; bake until golden brown, then turn off the heat and remove.
local_fire_department180°C for 20 to 25 minutesWatch out
Every oven's heat varies, monitor the color in the last few minutes to avoid burning.
After baking, transfer the walnut cookies with the tray onto a cooling rack to cool down. Once cooled, they become extremely crispy and delicious.
Watch out
Freshly baked cookies are very fragile
they must cool completely on a rack to set before moving
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