Most crisp Chinese style almond cookie.
Chinese almond cookie is one of the yummy and crunchy Chinese style pastries, usually made for festivals (Chinese New Year). It has been the most popular snack for children in my family for years. Similar cookies include Chinese walnut cookie and butter cookie.
The original recipe is published 4 years ago but I changed the recipe a lot in this year’s new version. In order to make the cookies much crispier, I use almond flour in the dough. Please note, since we add almond flour and relatively a smaller amount of liquid in the dough, there will be cracks on the surface. Cracks indicate the successfully produced crisp texture. If you want to eliminate the cracks on the surface, use less flour and make the dough softer.
Almond flour not only brings the cookie a aroma of almond, but also changes the texture.
Cream butter with egg yolk, sugar and almond extract in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda. Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
Preheat the oven to 170 degree C. Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes.
Transfer to cooling rack until completely cooled. Then package with air-tight container.
Chinese Almond Cookie
Ingredients
- 115 g butter ,softened in room temperature
- 1 egg yolk
- 1/4 tsp. almond extract
- 120 g cake flour
- 60 g almond flour
- 1 small pinch of salt
- 35 g to 40g sugar
- 1/2 tsp. baking soda
- 16 whole almonds for decoration
egg wash
- 1 tbsp. egg liquid + 1 tbsp. water
Instructions
- Cream butter with egg yolk, sugar and almond extract in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda.
- Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
- Pre-heat oven to 170 degree C.
- Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
- Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling rack until completely cooled. Then package with air-tight container.
Notes
Nutrition
i love chinese almond cookies. they look great!
Thanks Dina!
please fix your recipe. You do not say when to add the flour. Thanks.
Thanks for catching that. Fixed.
My Chinese friend made something wonderful and crunchy–this looks like it. She doesn’t know much English and her instructions were in Chinese. We figured out everything except one white powder mystery ingredient with Warburtons as the only Roman letter word. It must have been almond paste because the other ingredients were almonds, sugar, flour, eggs, and baking soda.
White powder? Is it pure white or gray white. Can it be almond flour?
There is no mention how many egg liquids to add? Are those egg liquids egg white?
Hi Casters,
One middle size egg should be added to the cookie dough.
You say sugar powder is that confectioners sugar?
Yes, that’s confectioners sugar for the dough.
Sorry, I’m still confused. Egg liquid? Is that egg whites or the whole egg?
Alida, use whole egg for this recipe.
Phew. Only used half though, per recipe.
Hi Elaine, I made these and they are DELICIOUS!
Thanks Don. I am glad it helps for you too. We are preparing for the new year too and this would be a great snack for children.
Hi! Would you by any chance have a link or a suggestion for the other almond cookie recipe? The one that uses almond flour.
Thank you!! 🙂 It’s fine if you find it troublesome!
Hi Kaye,
I am sorry Kaye I do not have a recipe using pure almond flour.
What is low gluten flour?
It is cake flour.
I think it must need more than 1 cup of flour ?