I’ve been experimenting with our tonka beans.
And while the results have been very interesting, none of us are convinced that it really makes a worthwhile alternative to vanilla. The flavour is quite strong, with hints of vanilla, cinnamon and marzipan, and it lingers in the mouth for a long time. I find it also has a cinnamon aroma which is quite distinctive.
Warning: Tonka beans are banned in certain countries because they can cause liver damage when taken in large quantities. Please exercise your discretion. More information on these beans can be found here and here.
I grated just half a tonka bean for this recipe…
- 250g (1 cup) unsalted butter
- 195g (a little under 1 cup) white sugar
- 2 large free range egg yolks
- ½ grated tonka bean
- ½ teaspoon fine sea salt
- 375g (2½ cups) plain (AP) flour
- crystallised or demerara sugar, for decorating
1. Beat the butter, sugar, salt and grated tonka bean in the large bowl of an electric mixer until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Add all the flour at once, and mix on a low speed until just combined.
2. Turn the dough onto a large sheet of parchment paper, and shape into a thick log about 5cm (2″) in diameter. Wrap well and chill until firm.
3. When you’re ready to bake the cookies, preheat oven to 160C (320F) with fan. Line a large baking tray with parchment paper. Remove the dough log from the fridge and slice it into 1cm (½”) discs. Lay them out on the baking tray and press a little crystallised sugar on the top of each cookie. Bake for about 20 minutes, or until lightly golden brown.
These cookies were pleasant, and a good showcase for the tonka bean flavour, but…we didn’t really love them. It isn’t a “clean” flavour like vanilla, and the aftertaste hangs around for a bit longer than is pleasant. It was great fun to experiment with, but we’ll probably stick to making our shortbread cookies with vanilla for the time being!
Fig Jam and Lime Cordial 
Never heard of Tonka Beans before, but as they damage the liver I’ll pass……I do enough damage all by myself! :)
Me too. :) I actually don’t like the flavour enough to use them again…
I’d only ever heard of Tonka Toys until these beans popped up today.
By the way @Sous Chef, Milk Thistle is claimed by many to protect the liver.
I hadn’t heard of these before a friend sent them to me! :)
Interesting… might pass given the liver damage, although too much asparagus can cause kidney problems too.. so…
I think too much of anything is always dangerous, Lizzy, perhaps with the exception of chocolate.. ;-)
Liver damage is only one problem. It takes very little of this stuff to affect people who take blood thinners for heart disease. It can reduce the ability of the blood to clot so much that bleeding can cause severe problems.
Thanks for the warning, Andie. I know it’s banned in places like the US. Over here our food magazines (Feast Mag last month in particular) are writing whole articles on the culinary uses of tonka beans! :)
The Wiki article says this:
Its use in food is banned in the United States by the Food and Drug Administration.[2] Many anticoagulant prescription drugs, such as warfarin, are based on 4-hydroxycoumarin, a chemical derivative of coumarin initially isolated from this bean. Coumarin itself, however, does not have anticoagulant properties
Hi Celia! Sorry to hear that you weren’t in love the tonka beans. As you could tell from my previous comment, I was all excited to see what you were going to do with them! Thanks for sharing anyway! :)
Emilie, Pete described the flavour as “muddy” – not mud tasting, but not “clean”. It was great fun to experiment with though!!
Curiouser and curiouser… liver damage eh? At least you can tell everyone about them now though. What’s next for different things in the kitchen Celia? :-)
I have to say Brydie, I’m kind of relieved that we didn’t love them desperately. But I did say I’d try them and let you all know how I went. :)
Next in the kitchen? Who knows? :)
Custard and milk are better flavour carriers of Tonka bean, I think in order to actually taste the bean you would need a lot of it. I agree vanilla is hard to beat for most things, Tonka is only when you want a distinctly different flavour. I would only infuse the bean whilst heating the main ingredient then lift the bean flakes out. Also my grating has been done on a very fine nutmeg grater, yours looks quite large flakes unless it is just a macro photo that increases the size. Bottom line is that if it doesn’t do anything for you, leave it out!
Roz, the flavour in the shortbread was quite distinct. That was part of the problem, actually, it wasn’t really that subtle! Ah well, we tried. :)
Never heard of Tonka, and I guess we can’t get them in the states. Too bad…sounded kinda good…;-)
Yep, banned in the US!
Well, you at least get lots of credit for making something fun and delicious with such an unknown product! I’m not sure I would have come up with anything to do with them! Clever Celia!
SK, you’re kind, but I got the idea from Feast Magazine. I used half the amount of tonka bean that they used in theirs, and we still found the flavour too much! :)
Heavens – I had no idea they could cause liver damage. I think I’ll stick to vanilla, thanks.
I think you have to consume quite a large quantity for that to happen, Amanda, or it wouldn’t be legal to sell them here. Having said that, I won’t be having them again – don’t like them enough! :)
It sure looks interesting Celia but I think I’ll stick with classic vanilla too. Good for you being our guinea pig!
Ah well, I said I’d try, Claire! :)
Nothing ventured nothing gained Celia! It was worth a try anyway, and at least your shortbread looks delicious :)
Becca, it was definitely worth a try! Thank you – it’s a rework of our house staple shortbread cookie, which never fails!
I’d never heard of tonka beans before seeing them in your kitchen. Good on you for experimenting with them. They should give the shortbread great flavour. And your shortbread does look very inviting! xx
Charlie, they really did give the shortbread flavour – but none of us really liked it very much! ;-)
Sadly these beans are banned in the US. I would like to taste them though… Maybe one day!
Anna, it was interesting to try them, but we weren’t really sold. But always intriguing to try new flavours! :)
The name “Tonka bean” always cracks me up – do you think they drive Tonka Trucks to work each day?
I have no idea where the name came from – it’s a goodie though, isn’t it? :)
Very interesting Celia, I have not cooked with these before. I don’t think I will be rushing out to find them going on your thoughts! Have a lovely weekend :)
Jane, I would have liked to have been more enthusiastic, but I thought since I’d showcased them in the IMK post, I should at least follow up with how they worked out! :)
This sounds like a delicious bean… I have never known this before. But it looks like a must try :)
Not really delicious to us, Tes, but definitely was interesting! :)
I’m with Peter… I’ve only heard of Tonka Trucks before this… I have some antique ones in my office. The Tonka beans sound kinda of like bad truffles, okay when you eat them but then annoying when you burp them for the next couple of days. :-)
I’d love to figure out how to grow vanilla pods…. maybe in the bathroom.
Maz
Ooh Maz, wouldn’t that be fun! x
Never heard of tonka beans and intrigued that Anna Shortcakes says they are banned in the US. Why?!
Sally, if you click on the wiki link you can read about them. Apparently in large quantities they cause liver damage. Not banned here in Aus though – and in fact there was a whole article on them in a recent edition of Feast Magazine!
Have you thought about using them in a curry?
Tandy, apparently they do have some savoury uses as well, but I don’t think we’ll be trying them out…
Hmm, don’t think I will rush out for these odd beans – firstly, I am quite happy with my liver just the way it is and more importantly I don’t like marzipan so the thought of the taste which will linger in my mouth isn’t doing it for me. Good on you for experimenting with them though Celia.
:-) Mandy
Mandy, we’re not marzipan fans either, and Pete is particularly sensitive to it! :)
“Tonka!”
“You’re welcome”.
:D
The first time I tried tonka beans was in an Adriano Zumbo cake-he loves using them! They’re quite expensive from what I’ve seen!
Lots of pastry chefs seem to be using them lately! They’re quite fashionable! :)
This is the first I’ve heard of tonka beans, Celia, and doubt that I’ll ever use them. It’s the liver damage. I prefer to damage my liver the old fashioned way, through liquor, and don’t need much help in that regard. :)
John, I’m with you there, there’s only so many onslaughts a liver can take! :)
Hi Celia
I had never heard of them either – you are the champion of new ingredients.
BTW I tried to temper the chocolate I bought at Chef’s Warehouse last week – failed – when I have finished eating it I am going to try again.
Glenda, the chocolate takes a bit of practice, but it’s definitely doable! :)
I was so looking forward to this post. I never heard of these and that liver damage is kind of scary. I think I will stay away from them as I like my wine to damage my liver…LOL
And to think that Venezuela is one of the main countries that cultivate these beans…me growing up there and not knowing anything about the, Live and learn.
Norma, I almost didn’t post this up, because we weren’t really taken with the cookies. But I knew folks were waiting to see how they turned out.. :)
I’ve wondered about the flavour of tonka beans for a while – it sounds interesting, I’m not sure that the health risks would be a problem with the occasional use of small amounts in things like cookies, but if you don’t like them, then that’s a different matter!
Suelle, I think you’re exactly right. It’s obviously not a huge health risk when people like Adriano Zumbo (our country’s leading pastry chef) are using them in their dishes. But as you say, it’s a moot point as we didn’t like the flavour! :)
It’s great to try new things, and great that you shared the details of your experiment with us.
Thanks ED! It’s always fun to experiment, even when the results are sometimes not what you expect! :)
You are a brave soul!!!!! If I get my hands on some tonka beans I would experiment with them but after reading your post I would not go out of my way to seek them out. Thanks for sharing your results with us.
Norma, some people adore the flavour – as I said in an earlier comment, it’s become quite trendy with our pastry chefs here. It’s just not for us! :)
I had never heard of tonka beans before you talked about them. They look cool. I wouldn’t want liver damage but I doubt I’d ever eat so much that my liver would be unhappy. The shortbread looks really good.
Maureen, they were interesting to experiment with, but not really a keeper for us!