Unlike a traditional Chinese almond cookies, this recipe doesn’t contain mung bean. It does however have a soft and crumbly texture with a deliciously sweet and buttery taste.
We also have a step by step recipe for making another Chinese favourite, Fortune Cookies!
Chinese Almond Cookies Recipe
Yields: 12 – 16
Duration: 40 minutes
Difficulty: easy
For this recipe it’s best to use an electric mixer for creaming the butter and sugar. You can do it by hand if you like, but save yourself some extra work if you can.
Ingredients
A Stick of Butter (113g / 1/2 Cup) Unsalted butter, room temperature
4 Tbsp Superfine sugar
2 Tbsp Brown sugar
1 Large fresh egg, slightly beaten
1/2 tsp Almond extract
5.2 oz (150g / 1 Cup) All-Purpose flour
1 tsp baking powder
1/4 tsp Table salt
1 oz (28g) Almond meal
12-16 Whole blanched almonds
How To Make Chinese Almond Cookies
Pre-heat oven at 350 F (180C).
Prepare a cookies sheet or line a baking tray with parchment paper.
Cream butter and both superfine sugar and brown sugar together until light and fluffy.
Mix egg and almond extract together, divide into 2 parts; one for the creamed sugar butter mixture and another small portion for use as egg wash later.
Add the portion of the egg mixture to the creamed butter sugar and whisk until fluffy.
Sift flour and baking powder together and add into the creamed butter sugar mixture, then add salt and almond meal and mix just until combined.
The cookie dough may look dry, but it should actually be soft, wet and sticky when scooped into your hands.
Roll the cookie dough into a ball, gently press whole almond on top of each ball and flatten the ball slightly onto the baking tray.
Leave some space between each ball as the cookies do spread.
Paint the remaining egg mixture on top of each cookie before baking.
Bake for 12-15 minutes or until lightly golden.
Leave the cookies to cool on the baking tray for 5 minutes before removing from the baking tray and onto the rack.
Allow to cool down completely before serving.
