Chinese Almond Cookies 杏仁餅乾
Our deliciously fragrant, crumbly yet crunchy Chinese Almond Cookies 杏仁餅乾 turned out tasting pretty darned close the real thing, just fresher and maybe even a tad more delicious than we remembered!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 3/4 cups all purpose flour, 343g
- 3/4 cups sugar, 170g
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup lard, 102g
- 1/2 cup butter, 113g
- 1 egg
- 3 tsp almond extract
- 30 almonds
- 1 egg yolk
- 1 tsp water
Instructions
- 1
Preheat oven to 325 F or 165 C.
- 2
Sift flour, sugar, baking soda and salt into large mixing bowl.
- 3
Cut in lard and butter with a knife until lumps are small enough to use your mixer at slow speed until mixture resembles cornmeal.
- 4
Add in egg and extract and mix thoroughly.
- 5
Gently form into 1 inch balls. Don't over squeeze the dough, just enough to make it into a ball. Place onto your cookie tray at 2 inch intervals.
- 6
Use the bottom of a glass to press the balls down to 1/2 inch height. Press one almond into the center of each cookie.
- 7
Gently beat your egg yolk with 1 tsp of water and then use pastry brush to generously brush the tops of cookies, including the almond.
- 8
Bake for 18-20 mins or until the bottom edges of cookies turn golden brown.
- 9
Cool cookies completely on cookie rack before storing away in your cookie jar.