Chinese Almond Cookies
User Reviews
5
Chinese Almond Cookies
Description
The dough combines softened salted butter and granulated sugar creamed until fluffy, then mixed with egg and extracts for flavor. Dry ingredients include cake flour, almond flour, baking powder, baking soda, and baking ammonia dissolved in water, which provide lift and texture. After combining, the dough rests chilled in the refrigerator to firm up.
Once chilled, the dough is portioned into 12 balls, flattened, garnished with sliced almonds, and baked at a moderate temperature until gently browned. The batter's use of almond flour and almond extract lends a distinctly nutty flavor while the mix of chemical leaveners ensures a light, tender cookie with a slight crispness on the edges.
These cookies hold shape well and are suitable for gifting or enjoying alongside tea or coffee. The recipe does not include additional notes but benefits from proper chilling for dough handling and baking consistency.
Ingredients
- 1 tick butter softened, salted
- 80 g granulated sugar
- 25 ml egg appx ½ egg + remainder for egg wash, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 130 g cake flour + extra for dusting
- 70 g almond flour
- 2 g baking powder
- 2 g baking soda
- 2 g baking ammonia ammonia bicarbonate
- 1 teaspoon water
Garnish:
- almonds for the tops, sliced
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add in beaten egg, vanilla extract and almond extract.
- In a separate bowl, whisk together cake flour, almond flour, baking powder, and baking soda.
- In a small bowl, combine baking ammonia with 1 teaspoon water and stir until the baking ammonia is dissolved.
- Add the dry ingredients (cake flour, almond flour, baking powder and baking soda) to the butter mixture.
- Pour the dissolved baking ammonia into mixture and combine with a spatula until well incorporated and forms a dough.
- Form the cookie dough into a log and wrap with plastic wrap.
- Place the dough into the fridge to chill for 30 minutes.
- Prepare two large baking sheets with parchment paper.
- Preheat oven to 375°F/191°C.
- Remove cookie dough from the fridge and divide into 12 equal portions.
- Dust work counter with a little cake flour and divide dough into 12 equal portions.
- Roll each dough into a ball and flatten (with your palms or you can use a cup with a flat bottom), onto the prepared baking tray.
- Be sure to leave enough space (a few inches) surrounding each cookie.
- Repeat with the remainder.
- Brush the surface of the cookie dough with remaining beaten egg.
- Press almond flakes onto the cookie.
- Bake the cookies at 375°F/191°C for 15-17 minutes, or until lightly golden in colour.
- Remove from the oven and let them sit for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 247IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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