These walnut cookies are a winter staple in South Korea. They consist of a walnut shell that is prepared with a thin walnut-based batter and a filling which combines pieces of walnuts and sweet red bean paste. The cookies were first invented in 1934 by a young couple from Cheonan, and in the 1970s they became available in other parts of the country and were mainly enjoyed as a street snack.
However, the original Cheonan hodu-gwaja remains a local specialty.
MAIN INGREDIENTS
Macau almond cookies are crumbly treats with a dense, powdery texture, characterized by decorative patterns adorning the top of each cookie. The patterns are made using special, wooden cookie molds. These traditional cookies are the primary souvenir of choice for tourists who visit Macau and are unable to resist the roasted, nutty aromas floating through the streets.
They consist of only two ingredients: almonds and mung beans, resulting in cookies that melt in the mouth. With their unique flavor and low price, Macau almond cookies remain a staple of Macau's traditional cuisine that is best paired with a cup of black tea.
MOST ICONIC Aomen xing ren bing
Tamago boro is a traditional snack originating from Japan. These cookies are made with a combination of egg yolks, sugar, starch, and milk. The yolks are mixed with sugar, cornstarch, and milk, and the dough is then kneaded until it's smooth. After it has been rolled into small balls, they are baked in a hot oven, but not so much that they become browned.
If properly prepared, the cookies should melt in the mouth. Although tamago boro is a part of wagashi sweets, these cookies have a somewhat bland and neautral flavor with just a hint of sweetness. The cookies are often served during Christmas holidays in the country and they're especially popular with children.
Soba boro is a traditional flower-shaped cookie. It’s made from buckwheat flour and lots of eggs. This Japanese confection is a part of wagashi (or nanban-gashi) sweets, but it’s not as expensive as other types of wagashi. The cookies are very crisp and have a texture that’s similar to the Italian biscotti.
The word boro in its name is derived from a Portuguese word for cake, bolo. Soba boro cookies are typically served in the afternoon, with a cup of tea on the side. Although soba boro are associated with Kyoto, they can be found throughout the country, and these cookies are often bought as gifts.
MAIN INGREDIENTS
Maejakgwa are traditional cookies originating from South Korea. The cookies are usually made with a combination of wheat flour, ginger juice, salt, sugar, and water. The dough is rolled out and cut into small rectangles. Three slits are made in the middle of each piece of dough, and one end is pushed through the center slit in order to make the distinctive shape of a ribbon.
After being deep-fried in oil, the cookies are often coated with honey or cinnamon-sugar syrup and sprinkled with chopped pine nuts.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.