Yields 30 pieces
60g chopped almonds
30g chopped walnuts
150g unsalted butter or margarine, softened
75g powdered sugar
165g cake flour
25g cocoa powder
1. Toast the nuts in the oven for 5 minutes at 150C. Set aside. You can also dry-roast them in a small pan but be careful not to burn them.
2. Cream the butter or margarine with sifted powdered sugar, and mix it well. The butter should not be too hard, otherwise it's not easy to mix; but it should not be liquid either, otherwise it's hard to handle the dough.
3. Add sifted cake flour and cocoa powder, mix well. Add the nuts. Mix until it becomes a soft loose dough.
4. If the dough is a bit thin, leave it in the fridge for 20 to 30 mins. If the dough is OK, you can process it immediately.
5. Divide the dough into 15-gram pieces and roll them into balls. For best results roll lightly and loosely. If you roll too hard and form perfect spheres they will flatten in the oven. Bake for 15 mins at 180C.
6. Place on wire rack to cool.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.