Japanese · Dessert
Red Bean Paste Cookies
A Japanese-style filled butter cookie where a tender almond-flour-enriched shortbread dough wraps around a sweet, mashed date paste standing in for classic azuki anko, finished with a scatter of toasted sesame seeds and baked until just golden at the edges.
$0
20 minsPrep
15 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
223Calories
3.9gProtein
11.3gFat
28gCarbs
12.2gSugar
2gFiber
254mgSodium
63mgChol
5.3gSat Fat
138mgPotassium
42mgCalcium
1.4mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Plum Wine (Umeshu)
local
Sencha Green Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and slightly fluffy, about 2 minutes.
2
Beat in the egg yolk until fully incorporated.
3
Sift the all-purpose flour, almond flour and salt over the butter mixture and fold gently just until a soft dough forms; do not overmix.
4
Divide the dough into two equal portions and flatten each into a disc in your palm.
5
Place a teaspoon of the mashed date paste (standing in for sweet red bean anko) in the centre of each disc, then fold the edges up and over to fully enclose the filling, rolling gently into a smooth ball.
6
Flatten each ball slightly into a thick disc about 2cm tall, place on a baking sheet lined with parchment, and press a few toasted sesame seeds onto the top of each.
7
Bake at 170C (340F) for 14-16 minutes until the edges are just turning golden but the centres remain pale.
8
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Butter, softened
- 10g10g Sugar White
- 8g8g Egg Yolk, lightly beaten
- 35g35g All Purpose Flour, sifted
- 8g8g Almond Flour
- 22g22g Date, pitted and finely mashed into a paste with a little water to mimic sweet azuki red bean paste (anko)
- 3g3g Sesame Seeds, toasted, for topping, 1
- 1g1g Salt
