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Японское печенье

Japanese Cookies (Flourless, Gluten-Free)

Quick flourless Japanese cookies: a tender dough of egg yolk, cornstarch and milk powder, in two colors, with a peanut in the center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 cookies
Course: Cookies
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

White dough
  • 1 egg yolk
  • 20 g sugar
  • 30 g cornstarch
  • 30 g milk powder or powdered cream
  • 1 pinch salt
  • 1 tsp milk if needed, for kneading
  • peanuts
Chocolate dough
  • 1 egg yolk
  • 20 g sugar
  • 30 g cornstarch
  • 20 g milk powder or powdered cream
  • 10 g cocoa powder
  • 1 pinch salt
  • 1 tsp milk if needed, for kneading
  • peanuts

Method
 

  1. It couldn't be simpler: put all the dough ingredients in a bowl and knead quickly - a couple of minutes is enough. Repeat with the second dough.
  2. Roll the dough into a log, pinch off pieces and shape them into walnut-sized balls. Place them on parchment paper.
  3. Press a peanut into the center of each cookie.
  4. Preheat the oven to 160 °C (320 °F) and bake the cookies for 12-15 minutes.
  5. Let the cookies cool - then dig in. Enjoy!

Notes

Add the milk only if the dough crumbles. The cookies should stay pale - they firm up as they cool.