How To Make Chinese Almond Cookies | 杏仁餅
Soft, crispy and crumbly cookies with a nutty flavor
How To Make Chinese Almond Cookies | 杏仁餅
Today we will learn how to make almond cookies! You can find almond cookies at most Chinese take out restaurants or grocery stores. Have you ever wanted to learn how to make your own almond cookies?
The chinese almond cookie recipe I am showing you today is super simple. The cookies are soft, crumbly and crispy with a nutty flavor.
What are chinese almond cookies?
Chinese almond cookies is a biscuit made with almonds. These cookies are also considered as a lucky food to eat during Chinese new year. The round shape looks like a coin which symbolizes wealth and good fortune.
Scroll down to check out the ingredients needed for the Chinese Almond Cookies with step by step instructions! (づ｡◕‿‿◕｡)づ
Chinese Almond Cookies | 杏仁餅
Chinese Almond Cookies Ingredients
✿ 35 - 40 Grams Sugar
✿ 1 Tablespoon Custard Powder
✿ ½ Teaspoon Baking Soda
✿ ¼ Teaspoon Baking Powder
✿ Almonds
✿ 115 Grams Butter
✿ 1 Egg Yolk
✿ ¼ Teaspoon Almond Extract
✿ 120 Grams Cake Flour
✿ 60 Grams Almond Flour
✿ Pinch Of Salt
Chinese Almond Cookies INSTRUCTIONS | Click here for the recipe video
Cookie Dough
Make Cookie Dough.
Divide
Divide In Desired Amounts.
Shape
Roll And Flatten Cookies.
Bake
Bake 350F 20 Min
Serve
Cool Down Completely.
Soften butter with a whisk. Add sugar and whisk until combined. Once combined add egg yolk and almond extract. Whisk again. Sift in cake flour. Mix with a spatula. Start kneading with you hands until a dough forms. Cover and refrigerate for 1 hour
Knead dough a little bit before dividing. Roll dough in a log. Divide dough in equal pieces.
*I dived my dough in 12 pieces.
Shape each piece into a ball and place on a baking sheet. Flatten the balls with your palm until desired thickness.
Optional: Press almond in the middle of each cookie.
Brush cookies with egg wash.
Bake cookies at 350F for 20 minutes or until golden brown. Transfer cookies to a cooling rack to crisp up.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
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