Cashew Nut Cookies

Nov 7, 2026 · By VanillaGoods

Baking Cookies bars Easy

Cashew nut cookies are short, melt-in-the-mouth rounds made with ground roasted cashews, a little butter and oil, and powdered sugar. A split cashew pressed on top and a golden yolk glaze make them one of the prettiest tins on the festive table. Makes 40 cookies in about 1 hr 49 min.

Prep 35 min

Cook 24 min

Cooling 50 min

Total 1 hr 49 min

Yield 40 cookies

Ingredients

Adjust yield

1 ¼ cups (150 g)unsalted cashews, raw
1 ¼ cups (150 g)all-purpose flour
9 tbsp (70 g)powdered sugar
1 pinchsalt
¼ cup (60 g)unsalted butter, softened
2 tbsp (30 ml)neutral oil
2 ½ tbsp (20 g)whole cashews, about 20, split in half
1 (18 g)egg yolk
1 tsp (5 ml)water

Fresh ingredient guides

CashewsHow to pick, season & nutrition · 169 kcal per 30 g

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Instructions

Toast the unsalted cashews in a dry pan over medium-low heat, tossing often, until light golden and fragrant, 5 to 6 minutes. Cool completely, about 15 minutes.
Heat the oven to 340°F (170°C) and line two baking sheets with parchment paper. Split the whole cashews in half along their natural seam with a small knife.
Pulse the toasted cashews with the all-purpose flour, powdered sugar and salt in a food processor until the nuts are finely ground, stopping before the mixture turns pasty.
Tip into a bowl, add the unsalted butter and neutral oil, and mix with your hand until a smooth, soft dough forms that holds together when pressed.
Roll the dough into 11 g balls (about 40) and set them 1 inch (2.5 cm) apart on the baking sheets. Press a cashew half gently onto the top of each ball, flattening it slightly.
Beat the egg yolk with the water and brush it thinly over each cookie, including the cashew half.
Bake until deep golden on top and lightly browned underneath, 15 to 18 minutes, swapping the sheets halfway through.
Cool on the sheets for 5 minutes, then move to a rack and cool completely, about 30 minutes.

Tips

Pulse the cashews with the flour and sugar rather than alone; the dry ingredients stop them from turning into cashew butter.
For the shiniest finish, strain the egg wash through a small sieve and brush twice, letting the first coat dry for a few minutes.
Do not taste the unbaked dough; it contains raw flour.
Good with pu-erh or jasmine tea.

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Recipe FAQ

How long does it take to make cashew nut cookies?

Plan on 35 minutes of prep and 24 minutes of cooking, plus 50 minutes to rest. The recipe makes 40 cookies.

How should I store cashew nut cookies?

Store in an airtight container at room temperature for up to 3 weeks.

Can I make cashew nut cookies ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A Chinese New Year and Hari Raya cookie in Singapore and Malaysia (biskut kacang gajus), made from finely ground roasted cashews, topped with a cashew half and glazed with egg yolk. Serve it with pu-erh or jasmine tea.

Variations

All-oil version (traditional, extra crumbly): replace the butter with 45 ml (3 tbsp) more neutral oil; bake time unchanged.
Ghee cashew cookies: replace the butter and oil with 85 g (1/3 cup + 1 tbsp) melted ghee; bake time unchanged.
Almond cookies: use 150 g (1 1/4 cups) blanched almonds and top with whole blanched almonds; bake 16 to 18 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 40 servings this recipe makes.

62 Calories / serving

3.9g Fat

5.9g Carbs

1.2g Protein

2.0g Sugar

Whole recipe (40 servings): ~2480 cal · 156g fat · 236g carbs · 48g protein · 80g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.