Chinese Almond Cookie
User Reviews
5
Chinese Almond Cookie
Description
The Chinese Almond Cookie combines butter, almond extracts, and two kinds of flour—cake flour and almond flour—to create a delicate cookie with a crisp exterior and a soft, crumbly interior. The dough is carefully kneaded and then chilled to enhance texture and handling. After dividing into small balls, the cookies are slightly flattened and topped with a single almond, adding a toasted crunch as they bake. The baking process involves a moderate temperature and a resting period in the oven after baking to finish the cookies evenly. These cookies pair nicely with tea or coffee and are traditional treats often enjoyed during festive occasions.
The almond flavor comes from the almond extract and the ground almond flour, enhancing the nutty notes, while the use of cake flour contributes to a tender texture. Brushing the tops with egg wash adds a subtle sheen and helps adhere the decorative almond. Once baked and cooled completely, the cookies can be stored in an airtight container to maintain their crispness.
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 salt small pinch
- 35 g sugar to 40g
- 1/2 tsp. baking soda
- 16 almond whole, for decoration
egg wash
- 1 tbsp. egg liquid, plus 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
- Chilling the dough before baking helps the cookies hold their shape and improves texture.
- Use softened but not melted butter to ensure proper creaming with sugar and egg yolk.
- The whole almond on top adds a decorative look and complementary crunch.
- Storing in an airtight container after cooling preserves the crispness of the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Making
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 95mg | 4% |
| Potassium | 15mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 200IU | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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