Chinese Almond Cookies

These Chinese Almond Cookies are light, crisp and crunchy cookies with a fragrant almond flavor. Symbolizing gold coins, these cookies are enjoyed at Chinese New Year.

Course Snack

Cuisine Asian, Chinese

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 170kcal

Author Michelle

Ingredients

1 stick salted butter softened
80 g granulated sugar
25 ml beaten egg appx ½ egg + remainder for egg wash
1 teaspoon vanilla extract
1 teaspoon almond extract
130 g cake flour + extra for dusting
70 g almond flour
2 g baking powder
2 g baking soda
2 g baking ammonia (ammonia bicarbonate)
1 teaspoon water

Garnish:

sliced almonds for the tops

Instructions

In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add in beaten egg, vanilla extract and almond extract.
In a separate bowl, whisk together cake flour, almond flour, baking powder, and baking soda.
In a small bowl, combine baking ammonia with 1 teaspoon water and stir until the baking ammonia is dissolved.
Add the dry ingredients (cake flour, almond flour, baking powder and baking soda) to the butter mixture.
Pour the dissolved baking ammonia into mixture and combine with a spatula until well incorporated and forms a dough.
Form the cookie dough into a log and wrap with plastic wrap.
Place the dough into the fridge to chill for 30 minutes.
Prepare two large baking sheets with parchment paper.
Preheat oven to 375°F/191°C.
Remove cookie dough from the fridge and divide into 12 equal portions.
Dust work counter with a little cake flour and divide dough into 12 equal portions.
Roll each dough into a ball and flatten (with your palms or you can use a cup with a flat bottom), onto the prepared baking tray.
Be sure to leave enough space (a few inches) surrounding each cookie.
Repeat with the remainder.
Brush the surface of the cookie dough with remaining beaten egg.
Press almond flakes onto the cookie.
Bake the cookies at 375°F/191°C for 15-17 minutes, or until lightly golden in colour.
Remove from the oven and let them sit for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition