Adzuki Bean & Persimmon Thumbprint Cookies

The other day I was thinking of how I could pair two food groups that I have enjoyed using over the years. One being the Japanese red adzuki beans and the other was the persimmon fruit.

The intriguing world of azuki beans has strong roots in Japanese culinary traditions as well, playing a versatile role in sweet and savory dishes.

Likewise, persimmons are a cherished aspect of the Japanese culinary culture. With their vibrant orange hue and sweet, honey-like flavor, they are a favorite autumn and winter fruit. Persimmons have been cultivated in Japan for over a thousand years and are celebrated in art, poetry, and cuisine.

Combining the two in a dessert seems only logical as the red bean paste complements persimmons so nicely, it works out real well. The red bean paste, also known as ‘anko’ in Japanese, is made from adzuki beans that are boiled with sugar. Its flavor is sweet and savory at the same time, with notes of chocolate and walnuts.

Red Bean paste comes in many shapes and forms, but one thing is constant: the ingredient is a special and meaningful component of different East Asian cultures. You can find red bean paste in many different dishes out of Japan, China, Korea and in recipes used all over the world. 

Today, my recipe development is centered around two kinds of thumbprint cookies:

• Adzuki Bean Oatmeal Flax Cookies w/ Persimmon Compote
• Persimmon Oatmeal Cookies w/ Adzuki Red Bean Paste

Print Recipe

Adzuki Bean & Persimmon Thumbprint Cookies

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Rating: 5
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Course

dessert

Cuisine

Asia

Keyword

adzuki bean & persimmon thumbprint cookies

Servings

MetricUS Imperial

Ingredients

Persimmon Compote for Adzuki Bean Cookies

• 1 ripe persimmon, peeled, diced & pureed
• 1 Tbsp sugar
• 1 1/2 tsp lemon juice

Coarse Adzuki Bean Paste for Persimmon Cookies

• 1/2 cup purchased coarse sweet red (adzuki) bean paste I find this product in the T & T Stores but I'm sure any Asian grocery store would carry it.

Adzuki Bean Cookies

• 1 cup oats (quick or old fashioned, not instant)
• 1/2 cup flour
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• pinch of salt
• 185 gm purchased coarse sweet red (adzuki) bean paste
• 2 Tbsp butter, softened
• 1/2 cup brown sugar
• 1 large egg, separated
• 1/2 tsp pure vanilla
• 1/2 cup walnuts, chopped OR pepita seeds
• 1 Tbsp ground flaxseed

Topping to Roll Adzuki Cookies In

• 1/4 cup EACH ground flaxseed + brown sugar
• reserved egg white

Persimmon Oatmeal Cookies

• 1 1/4 cups flour
• 1 tsp 5-spice powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup oats (quick or old fashioned, not instant)
• 3 Tbsp ground flaxseeds
• 3/4 cup (2 persimmons) persimmon puree
• 1/2 cup sugar
• 1/4 cup olive oil
• 1/2 tsp pure vanilla
• 1/4 cup toasted, chopped walnuts or pecans

Course dessert Cuisine Asia Keyword adzuki bean & persimmon thumbprint cookies Servings MetricUS Imperial Ingredients Persimmon Compote for Adzuki Bean Cookies 1 ripe persimmon, peeled, diced & pureed 1 Tbsp sugar 1 1/2 tsp lemon juice Coarse Adzuki Bean Paste for Persimmon Cookies 1/2 cup purchased coarse sweet red (adzuki) bean paste I find this product in the T & T Stores but I'm sure any Asian grocery store would carry it. Adzuki Bean Cookies 1 cup oats (quick or old fashioned, not instant) 1/2 cup flour 1/2 tsp baking soda 1/4 tsp cinnamon pinch of salt 185 gm purchased coarse sweet red (adzuki) bean paste 2 Tbsp butter, softened 1/2 cup brown sugar 1 large egg, separated 1/2 tsp pure vanilla 1/2 cup walnuts, chopped OR pepita seeds 1 Tbsp ground flaxseed Topping to Roll Adzuki Cookies In 1/4 cup EACH ground flaxseed + brown sugar reserved egg white Persimmon Oatmeal Cookies 1 1/4 cups flour 1 tsp 5-spice powder 1/2 tsp baking powder 1/4 tsp salt 1 cup oats (quick or old fashioned, not instant) 3 Tbsp ground flaxseeds 3/4 cup (2 persimmons) persimmon puree 1/2 cup sugar 1/4 cup olive oil 1/2 tsp pure vanilla 1/4 cup toasted, chopped walnuts or pecans

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Persimmon Compote

1. Peel persimmon, dice & puree in a cup processor. Place persimmon, sugar & lemon juice in a small saucepan. Cook over a medium high heat, stirring constantly for about 5-8 minutes until mixture becomes sticky & jam like. Set aside to cool.

Adzuki Bean Cookies

1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
2. Place the bean paste in another bowl along with the butter, 1/2 cup sugar, egg yolk & vanilla. Mix with an electric hand mixer until combined, scraping down sides of bowl.
3. Pour bean mixture into the oat mixture & stir by hand until almost combined; add the nuts & flaxseed & stir until just blended.
4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
5. Place egg white in a small dish. Combine 1/4 cup each of ground flaxseed & brown sugar in a shallow dish. Roll slightly rounded Tbsp of dough into balls. Dip one ball at a time into egg white & then in the sugar mixture. Place 2-inches apart on prepared baking sheet. Press your thumb or index finger into the middle of each cookie. Divide persimmon compote between cookies filling each indentation.
6. Bake for about 16 minutes until set. Transfer to a wire rack to cool. Yield is about 32 cookies depending on the size you prefer to make them.

Persimmon Oatmeal Cookies

1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, 5-spice, baking powder, salt & ground flaxseeds & process until combined. Transfer to a large bowl.
2. Peel persimmon, dice & puree in a cup processor. In a separate bowl, place the persimmon puree, sugar, oil & vanilla & mix until smooth.
3. Pour the wet ingredients into the dry ingredients, mixing with a wide spatula just until batter begins to come together, being careful not to overwork it. Add walnuts, folding to distribute them evenly throughout.
4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
5. Using a small cookie scoop, scoop out cookie dough onto prepared cookie sheet. Make a well or thumbprint shaped indent in the center of each ball of dough. Divide reserved adzuki bean paste between cookies filling each indentation.
6. Bake for 11-12 minutes. Don't overbake. Transfer to a wire rack to cool. Yield is about 30 cookies depending on the size you prefer to make them.