Chinese almond cookie is one of the yummy and crunchy Chinese style pastries. I am a little bit confused by the name because this lovely cookie is called almond cookie while almond is only used for decoration. There is another recipe using almond flour and lard in the dough but no whole almond for decoration. However, both of these two types are called almond cookie in China.
I learn the recipe from one of my Cantonese friends who loves to make different types of pastries especially butter cookies. Back to old days, most of cookies in China are made with lard instead of butter. However in recently years, more and more excellent bakers begin to use butter. Personally, I am a big fan of a Hong Kong butter bakery store selling different types of butter cookies.
After mixing egg, flour, butter and vanilla extract, the basic mixture would be really rough at the very beginning.
Grasp with hand and roll into a smooth dough. Do kneading needed here. Cover with plastic wrap and put into refrigerator for around 30 minutes. This step can help the shaping process later.
Roll the dough into a long log firstly and then divide into small sections. Roll each section into small balls, brush with egg liquid. Decorate the small balls with whole almonds.
Chinese Almond Cookie
- Whole almonds (for decoration)
- Egg white liquid for brushing
- 1/2 cup of butter, softened
- 1 cup cake flour, shifted or slightly more depending on the dough.
- 1/3 cup sugar powder, or you can adjust the sweetness.
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 middle size egg around 30g
- 2 drops of vanilla extract or almond essence
- Soften the better, add salt and sugar. Mix until the butter begins to turn lighter.
- Add vanilla extract, mix well.
- Pour in egg liquid by batch. Each time after adding egg liquid, make sure that the liquid is well combined with butter. Shift in flour and baking soda. Mix well. At this step, the mixture will be really rough.
- Grasp the mixture together with hand and then roll into a round dough. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll the dough in a long log and then divide into small sections. Roll each section into a small balls.
- Preheat oven to 325 degrees F (165 degrees C).
- Place all the small balls on a baking sheet, and then brushing some egg liquid on the surface.
- Place one almond on top of each cookie and press down to flatten slightly.
- Bake for around 15 minutes until the cookies are colored appropriately.