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.
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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Notes
This recipe yields 120 pieces of cookies. The nutritional value for reference is for 1 cookie.