Chinese Almond Cookies
For my recent supper club in London with 40 guests, I made Chinese almond cookies (杏仁餅) as a little take-home gift, and everyone loved them! Crumbly on the outside, melt-in-your-mouth in every bite, and with the perfect amount of nutty sweetness.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 35 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 260 g plain flour
- 120 g almond flour
- 55 g white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 125 g neutral cooking oil
- 1 tsp vanilla extract
- 35 pieces roasted unsalted almonds
- 1 egg yolk (for brushing)
Instructions
- 1
In a large mixing bowl, sift together the plain flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk well to make sure everything is evenly combined.
- 2
Pour in the oil and vanilla extract. Mix with a spatula or your hands until the dough starts to come together.
- 3
The dough should feel slightly crumbly but still hold together when pressed. If it falls apart too easily and won’t form a ball, add a little more oil (about 1/2 teaspoon at a time) until it just holds.
- 4
Use a kitchen scale to weigh out 15g portions of dough (you’ll get around 35 cookies). Roll each one into a ball, then gently flatten it into a small disc. Gently press one almond in the centre of each cookie. Then lightly brush a thin layer of egg yolk over each cookie to give them that lovely golden shine once baked.
- 5
Place the cookies on a parchment-lined baking tray. Bake in a preheated oven at 160°C for 20 minutes.
- 6
Let the cookies cool for 30 minutes on a wire rack before serving. They’ll crisp up even more as they cool.
- 7
Keep in an airtight container at room temperature for up to 1 week.