These Chinese Almond Cookies are the nearest I’ve found to replicating the light and crispy cookies that are served in many Chinese restaurants around the world. This recipe takes just ten-minutes preparation time and twenty minutes cooking time.
Ingredients
- 2 3/4 cups of white flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup of butter – Do not warm the butter for this recipe
- 2 eggs lightly beaten (use 2 ounce / 60 gram eggs)
- 2 tsps almond extract
- Handful of whole almonds (about 25)
Instructions
Preheat oven to 325F (160C or Gas mark 3)
Combine flour, baking powder, sugar and salt. Cut butter into small pieces and add to bowl.
Cut the butter into the flour until mixture resembles coarse cornmeal.
Add eggs and almond extract, stirring until just combined.
Lightly flour hands and roll dough into 1-inch (25mm) balls.
Place balls of dough onto on cookie sheet and press a whole almond into the top of each ball.
Slightly flatten each ball.
Bake until the bottom of the cookie is golden, about 15 to 20 minutes.
Allow to cool and serve.This recipe makes approx 2 dozen cookies.
Chinese Almond Cookies
These Chinese Almond Cookies are the nearest I’ve found to replicating the light and crispy cookies that are served in many Chinese restaurants around the world. This recipe takes just ten-minutes preparation time and twenty minutes cooking time.
Servings: 24
Ingredients
- 2 3/4 cups of white flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup of butter – Do not warm the butter for this recipe
- 2 eggs lightly beaten use 2 ounce / 60 gram eggs
- 2 tsps almond extract
- Handful of whole almonds about 25
Instructions
- Preheat oven to 325F (160C or Gas mark 3)
- Combine flour, baking powder, sugar and salt. Cut butter into small pieces and add to bowl.
- Cut the butter into the flour until mixture resembles coarse cornmeal.
- Add eggs and almond extract, stirring until just combined.
- Lightly flour hands and roll dough into 1-inch (25mm) balls.
- Place balls of dough onto on cookie sheet and press a whole almond into the top of each ball.
- Slightly flatten each ball.
- Bake until the bottom of the cookie is golden, about 15 to 20 minutes.
