This Chinese almond cookie is crunchy on the outside but soft inside, that will melt in your mouth, a texture similar to traditional Chinese peanut cookies. The making process is also similar to the process of making peanut cookies. The only difference is that almond cookies have a lighter yellow colour, not as deep as peanut cookies.
CHINESE VERSION: 香酥杏仁饼
Chinese Almond Cookies | MyKitchen101en
Yields: about 120 pieces
- 300 g almond flour (ground almond)
- 300 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 140 g icing sugar
- 1/4 tsp salt
- 180 g corn oil
Ingredients for egg yolk wash:
- 1 egg yolk
- 1/2 tbsp plain water
1 Combine and sieve together plain flour, baking powder, baking soda, icing sugar and salt.
2 Add in almond flour and mix until well combined.
3 Add in corn oil and mix until a dough is formed.
4 Preheat oven to 160°C.
5 Take out 1/2 tablespoon (about 7 g) of dough, press until firm and shape gently into a ball, then lightly press down with your palms.
6 Place the dough balls slightly apart on a lined baking tray.
7 Prepare the egg yolk wash: Mix together water and egg yolk, then strain through a sieve.
8 Brush the top of dough balls with some egg yolk wash.
9 Bake in the preheated oven at 160°C for 20 minutes. After removing from oven, set aside to cool completely.
10 When completely cooled, transfer to airtight containers for storage.