Chinese Almond Cookie

Most crisp Chinese style almond cookie.

Chinese almond cookie is one of the yummy and crunchy Chinese style pastries, usually made for festivals (Chinese New Year). It has been the most popular snack for children in my family for years. Similar cookies include Chinese walnut cookie and butter cookie.

The original recipe was published 4 years ago, but I changed the recipe a lot in this year’s new version. To make the cookies much crispier, I use almond flour in the dough. Please note that since we add almond flour and a relatively smaller amount of liquid in the dough, there will be cracks on the surface. Cracks indicate the successfully produced crisp texture. If you want to eliminate the cracks on the surface, use less flour and make the dough softer.

Almond flour not only brings the cookie an aroma of almonds but also changes the texture.

Cream butter with egg yolk, sugar, and almond extract in a large mixing bowl and then sift salt, cake flour, almond flour, and baking soda. Combine all the ingredients and then knead into a dough. Cover with a plastic wrapper and refrigerate for 1 hour (optional in winter).

Preheat the oven to 170 degree C. Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.

Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes.

Transfer to cooling rack until completely cooled. Then package with air-tight container.

Chinese Almond Cookie

Chinese Almond Cookie with almond flour

5 from 17 votes

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Course: Dessert

Cuisine: Chinese

Keyword: Almond, Cookie

Prep Time: 40 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16 Making 16 cookies

Calories: 120kcal

Author: Elaine

Ingredients

• 115 g butter ,softened in room temperature
• 1 egg yolk
• 1/4 tsp. almond extract
• 120 g cake flour
• 60 g almond flour
• 1 small pinch of salt
• 35 g to 40g sugar
• 1/2 tsp. baking soda
• 16 whole almonds for decoration

egg wash

• 1 tbsp. egg liquid + 1 tbsp. water

Instructions

• Cream butter with egg yolk, sugar and almond extract  in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda.
• Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
• Pre-heat oven to 170 degree C.
• Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
• Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling rack until completely cooled. Then package with air-tight container.

Notes

The recipe is firstly published in 2014 and re-publish with new recipe and photo in 2018.

 

The Nutrition Facts is based on each single cookie.

Nutrition

Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 95mg | Potassium: 15mg | Sugar: 2g | Vitamin A: 200IU | Calcium: 15mg | Iron: 0.3mg