Chinese Almond Cookies (杏仁酥)
Learn the quick and simple method for making Chinese almond cookies, a delicious treat loved for their crumbly texture and nutty flavor.
- Prep time
- 20 min
- Cook time
- 18 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup all-purpose flour
- 1⅓ cup almond flour (see note 1)
- ½ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup neutral cooking oil (see note 2 & 3)
- 40 piece almonds (toasted)
- 1 egg yolk (skip for the vegan version)
Instructions
- 1
Make the dough
- 2
Add all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt to a large bowl. Use a fork to mix them well.
- 3
Pour in the oil and mix with the fork until no dry flour remains.
- 4
Combine and press all the lumps together. It’s okay if the dough falls apart easily, as long as it has a uniform texture (see note 2).
- 5
Shape the cookies
- 6
With the aid of a kitchen scale, divide the dough into 40 portions, with each weighing about ½ oz (15 g).
- 7
With gentle pressure, shape a piece of dough into a ball. Place it on the palm of your hand. Press one almond halfway into the dough.
- 8
Repeat to make all the cookies, then put them on a baking sheet lined with parchment paper, leaving a little space in between.
- 9
Optional step: Mix egg yolk with ½ teaspoon of water. Brush it over the cookies.
- 10
Bake the cookies
- 11
Put the baking sheet on the middle rack of an oven preheated to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted.
- 12
Bake for 18 to 20 minutes until the cookies brown nicely. Cool them completely on a wire rack before storing them in air-tight containers.