Crispy Outside and Soft Inside White Bean Paste Cookies
A sweet, nutty home-baked snack made by mixing white bean paste with almond powder and baking it in the oven.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These white bean paste cookies are made by mixing white bean paste with almond powder and baking them in the oven. With a crisp exterior and a soft interior, their sweet and nutty flavor makes them wonderful as a snack or a gift. They bake easily in an oven preheated to 180°C in around 15 minutes.
- Servings
- about 3–4 servingsOriginal: Yields about 25
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- White bean paste250 g
- Almond powder25 g (3 tbsp)
- Egg yolk1
- Heavy cream (or milk)2 tbsp
- If you do not have almond powder, you can omit it, but you will need to omit or reduce the amount of heavy cream (or milk).
- You can use sweet potato paste or kabocha squash paste instead of white bean paste, but you will need to adjust the consistency by mixing in the almond powder and heavy cream (or milk) properly.
- White bean paste can be hard to find, so I bought mine from an online shopping mall.
Steps
1. Add the white bean paste, almond powder, egg yolk, and heavy cream (or milk) together...
If you do not have almond powder, you can omit it, but you will need to omit or reduce the amount of heavy cream (or milk).
You can use sweet potato paste or kabocha squash paste instead of white bean paste, but you will need to mix in the almond powder and heavy cream (or milk) properly to get the right consistency.
White bean paste is not easy to find, so I bought mine online. Just for your reference:
Baking School ⇒ http://www.bakingschool.co.kr/bs/bemarket/shop/index.php
2. Mix well with a spatula or spoon until the ingredients are thoroughly combined.
The batter should have a slightly soft, tacky consistency.
3. Transfer the batter into a piping bag and pipe it onto a baking sheet.
4. Bake in the oven at 180°C for around 15 minutes.
Once baked, remove them from the baking sheet and let them cool.
Ppunwife's tips
- I baked them until the surface turned golden brown, but you can bake them a bit less if you prefer.
FAQ
Can I make these without almond powder?
You can omit the almond powder, but to keep the right batter consistency, you will need to reduce or leave out the heavy cream or milk.
Can I use a different paste instead of white bean paste?
You can substitute sweet potato paste or kabocha squash paste, adjusting the almond powder and heavy cream or milk as needed to balance the dough consistency.
Can I use milk instead of heavy cream?
Yes, you can substitute an equal amount of milk for the heavy cream when mixing the batter.
