Chinese Almond Cookies (杏仁餅)
Chinese Almond Cookies are sinfully buttery. The secret to their deep nutty flavor is to toast the almonds until golden and smoky!
- Prep time
- 50 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g / 1 1/4 US cup plain flour
- 200 g / 1 US cup raw almond
- 80 g / 2/3 US cup icing sugar ((or to taste))
- 1 tsp salt ((or to taste))
- 1 tsp baking soda
- 150 mL / 0.6 US cup cooking oil
Instructions
- 1
Sift and combine the flour, baking soda, salt and icing sugar in a bowl.
- 2
Preheat the oven to 170°C (340°F).
- 3
Toast the almonds in a pan on low heat for 10 minutes or until golden, then let it cool completely. Use a food processor to blitz until sandy. Alternatively, put the almonds in a ziplock bag and beat at them with a rolling pin.Note: If you like chunky bits, don't process it too fine.
- 4
Mix the ingredients with the oil and knead until it forms a smooth dough.
- 5
Take roughly 1.5 tbsp dough at a time and roll into a ball. Gently flatten it between your palms until about 0.8cm (0.3") thick. Use a knuckle or thumb to press lightly in the center to create a shallow dent.Optional: Press an almond into the dent.
- 6
Bake for 25-30 minutes or until golden.
- 7
Serve hot as is!