Chinese almond cookies are 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 light yellow colour, not as deep as peanut cookies.
It is important to press cookie dough until firm before shaping gently into a ball so that the cookies won’t break easily when holding. The amount of oil needed will depend on the water absorption capacity of the flour you use. Thus, you may adjust the quantity of oil added according to the dampness of your cookie dough.
CHINESE VERSION: 香酥杏仁饼
Chinese Almond Cookies | MyKitchen101en
Yields: about 120 pieces
Ingredients:
- 300 g almond flour (ground almond)
- 300 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 140 g icing sugar
- ¼ tsp salt
- 180 g corn oil
Ingredients for egg yolk wash:
- 1 egg yolk
- ½ tbsp plain water
Directions:
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°/320°C.
5 Take out ½ 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/320°C for 20 minutes. After removing from oven, set aside to cool completely.
10 When completely cooled, transfer to airtight containers for storage.
Chinese Almond Cookies
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Ingredients
- 300 g almond flour ground almond
- 300 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 140 g icing sugar
- ¼ tsp salt
- 180 g corn oil
For egg yolk wash:
- 1 egg yolk
- ½ tbsp plain water
Instructions
- Combine and sieve together plain flour, baking powder, baking soda, icing sugar and salt. Add in almond flour and mix until well combined.
- Add in corn oil and mix until a dough is formed.
- Preheat oven to 160°C.
- Take out ½ tablespoon (about 7 g) of dough, press until firm and shape gently into a ball, then lightly press down with your palms. Place the dough balls slightly apart on a lined baking tray.
- Prepare the egg yolk wash: Mix together water and egg yolk, then strain through a sieve.
- Brush the top of dough balls with some egg yolk wash.
- Bake in the preheated oven at 160°C for 20 minutes. After removing from oven, set aside to cool completely.
- When completely cooled, transfer to airtight containers for storage.
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