IMG_6146ensuing my last almond cookies bake, i couldn’t get my mind off how crisp and addictive it was (❁´‿`❁)*✲゚* … and so i continue with the obsession of incorporated-nuts cookies (っ˘ڡ˘ς)

Recipe adapted from messy witchen (further adapted from Debbie Teoh (Flavors magazine 2009))

Ingredients (makes 30 – 35 biscuits)

90g plain flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon baking powder

75-80ml peanut oil
40g icing sugar
1/4 teaspoon salt (original recipe ask for 1/8 teaspoon)
1/2 teaspoon vanilla essence (optional)
40g walnuts, roasted and coarsely ground

1 egg yolk, lightly beaten (egg wash)


IMG_6143– Sift flour, bicarbonate soda and baking powder together. Put aside
– Place oil, icing sugar, salt and vanilla essence (optional) in a mixer bowl. Mix on medium speed until salt dissolves
– Add flour mixture and walnuts
– Mix to form a soft and pliable dough. Add a little oil if mixture would not bind
– Preheat oven to 170oC
– Divide dough into 10g portions and roll into balls. For our case, we roll the balls into about 2cm diameter
– Using the back of a spoon, press lightly on the dough to flatten into discs. Brush with egg wash
– Bake for 15-20 minutes or until golden brown

Personal notes: 

IMG_6144– i shaped my cookies into little walnuts by shaping the cookie into teardrop shape, and then using the back of tweezers to make indentations and pinching strips of dough to resemble the coarse surface of walnuts
– my cookies were baked for 18 mins in total

IMG_6145not very pretty… but crisp crisp crisp… aromatic….. it’s just fantastic…   ꒰ღ˘‿˘ற꒱❤⃛.. and i know these will not last to CNY…

I am submitting this post to Bake Along #57 ~ Chinese New Year Cookies hosted by Joyce of Kitchen Flavours

bake along


Pollution index: and finally the sun is out in Singapore


(22) Comments

  • Mel (January 24, 2014)

    Hey, guess what, its like my time now to say, \”Where is the cookies? All I can see is walnut only!\”. Ive been fooled by you time time. Indeed look really like the exact walnut. Well done. Watch out for the squirrels coming ok?

  • Nasi Lemak Lover (January 24, 2014)

    Agreed with Mel, it look exact like walnut! you are very good in shaping! have to learn from you.

  • mosQ 蚊子 (January 24, 2014)

    还真的好像核桃呢!! 😀

  • Qi Qi in the house (January 24, 2014)


  • Veronica (January 24, 2014)

    Yet another awesome creation by you! Your cookies look exactly like walnuts. Very very clever of you indeed. Thanks for sharing.

  • AuntyYoung (January 24, 2014)

    wow ! wow! Awesome!!!!
    Again, both thumbs up!

  • jeannietayj (January 24, 2014)

    Very nice! Looks just like walnuts:D

  • 鲸鱼蓝蓝蓝 (January 24, 2014)


  • Kimmy (January 24, 2014)

    These are the loveliest hup toh soh that I have come across. Very creative and looks like Chinese walnuts. Great.

  • lena (January 24, 2014)

    hi victoria, i thot you took picture of the whole walnuts! look so real! i see that we are also using a very similar recipe, i think i will be baking another batch soon just before cny. sun is finally out in sg? hehe..

  • Baby Sumo (January 24, 2014)

    How clever… walnut shaped biscuits! And yes, they look so real.

  • Che-Cheh (January 24, 2014)

    I was thinking like the others… where\’s the cookies? You\’re so genius making the cookies into walnut shape. 🙂

  • sallywong (January 24, 2014)


  • Esther Lau aka Copycake Kitchen (January 26, 2014)

    Oh!!!! Pretty walnut shape, you really good lah…Victoria 🙂

  • kitchen flavours (January 26, 2014)

    Hi Victoria,
    Wow, you cookies look just like walnuts! Great job. As I\’ve said before, you are very creative!

  • Zoe (January 28, 2014)

    Hi Victoria,

    I can understand how you feel because I\’m obsessed with my hup toh soh baking too…


  • kpy5330 (January 11, 2015)

    Hello! How do you remove the walnut skins? Do you toast them and the remove them? Thanks in advance…

  • kpy5330 (January 11, 2015)

    Hello! Was wondering if you could tell me how to remove the walnut skins? Do you remove them at all? Thank you 🙂

    • Victoria Bakes (January 11, 2015)

      hi, this bake was a while back so i cannot remember if i did remove the skin. i suspect not since it was not stated. but if u like to remove, toast it, place walnuts between towel then rub the skin off. it comes off easily. then strain walnuts to remove the bits of skin.

      hope this helps

      • kpy5330 (January 12, 2015)

        Thanks for the reply! Also, in the dough, what is the consistency or texture that I should be looking for? I added some additional oil so that it would bind, and it can be shaped. However, it crumbles quite easily as well. I was just wondering if that was normal? Thanks!

  • Victoria Bakes (January 12, 2015)

    hi, yes, it crumbles very easily but that gives the lovely texture after baked. indeed, add only sufficient oil just enough to bind, then leave it on baking paper. don\’t touch it too much thereafter.

    hope this helps

  • Chloe (February 2, 2016)

    Hi Victoria. Tried this recipie. So good and crumbly in the mouth and fragrant at the same time. Got to bake another batch for cny. Thanks for posting all your awesome recipies. Till now I am still thinking of your fab crispy banana! Have a blessed cny,! Chloe.

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Victoria Bakes – Baking into the Ether