Try these Chinese almond cookies without almond flour which are crispy, crunchy, with the flavor of almond, and perfectly sweet. These cookies really go well with milk or coffee or you can even have them as a snack.
This almond cookie recipe can be made for the Chinese new year as well. Recently I am trying many Chinese recipes like Chinese bread, wrappers, cookies, Chinese doughnut (youtiao), Chinese sponge cake, etc. I feel very excited whenever trying new cuisine recipes because I get to learn more about their culture and flavor.
Ingredients required for this recipe are easily available online as well as in a grocery store.
How to make Chinese almond cookies
In a mixing bowl combine 113 grams of softened unsalted butter and 130 grams of powdered sugar with a spatula until smooth. Add 1/2 teaspoon almond essence or almond extract, 1 egg, and mix it well until fully incorporated.
Now, In another medium size bowl mix add 150 grams of all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
Add flour mix to the wet ingredients and mix until a thick dough is formed. It will be sticky so don’t worry about it. Cover the bowl with the cling film roll or plastic wrap and let it chill in the refrigerator for 1 hour.
After an hour take the cookie dough out of the refrigerator and scoop out 1 tablespoon of dough then roll it into the ball with the help of your palms. Press each cookie dough gently and top it with sliced almonds.
Note- Make sure there is a gap of 3 inches between each cookie dough because it will spread while baking.
In a small bowl whisk 1 egg yolk and brush each cookie dough ball with the egg yolk. Bake it in a preheated oven at 180 degrees for 15 to 20 minutes or until golden brown and crisp around the edges.
Once baked transfer the cookies to a wire rack after 5 to 6 minutes, Serve it with milk or tea and you can store it in an airtight container for 5 to 6 days.
Top tips
- Measure all the ingredients with a kitchen weight machine for the best and same results.
- If the dough is sticky then wet your hand and then work with it so it doesn’t sticks to your hands.
- While making these Chinese almond biscuits always make sure there is a 2 to 3-inch gap or space between each cookie as it expands, If there is no space it will become a mess and you won’t get a proper round shape.
- You can store these cookies in an airtight container at normal room temperature for 5 to 6 days.
FAQs
What are Chinese almond cookies?
This is traditionally made during the Chinese new year and it is believed that these cookies bring good fortune.
What are Chinese almond cookies made of?
It is made of all-purpose flour, butter, sugar, and eggs, It requires very basic ingredients.
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Eggless Whole wheat coconut cookies
Chinese almond cookies without almond flour|Chinese almond biscuit recipe
Try these Chinese almond cookies without almond flour which are crispy, crunchy, with the flavor of almond, and perfectly sweet. These cookies really go well with milk or coffee or you can even have them as a snack.
Ingredients
- 113 grams softened unsalted butter
- 130 grams powdered sugar
- 1/2 teaspoon almond essence
- 1 egg
- 150 grams all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg yolk
Instructions
- In a mixing bowl combine 113 grams of softened unsalted butter and 130 grams of powdered sugar with a spatula until smooth. Add 1/2 teaspoon almond essence or almond extract, 1 egg, and mix it well until fully incorporated.
- Now, In another medium size bowl mix add 150 grams of all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- Add flour mix to the wet ingredients and mix until a thick dough is formed. It will be sticky so don't worry about it. Cover the bowl with the cling film roll or plastic wrap and let it chill in the refrigerator for 1 hour.
- After an hour take the cookie dough out of the refrigerator and scoop out 1 tablespoon of dough then roll it into the ball with the help of your palms. Press each cookie dough gently and top it with sliced almonds.
- Note- Make sure there is a gap of 3 inches between each cookie dough because it will spread while baking.
- In a small bowl whisk 1 egg yolk and brush each cookie dough ball with the egg yolk. Bake it in a preheated oven at 180 degrees for 15 to 20 minutes or until golden brown and crisp around the edges.
- Once baked transfer the cookies to a wire rack after 5 to 6 minutes, Serve it with milk or tea and you can store it in an airtight container for 5 to 6 days.
Notes
- Measure all the ingredients with a kitchen weight machine for the best and same results.
- If the dough is sticky then wet your hand and then work with it so it doesn't sticks to your hands.
- While making these Chinese almond biscuits always make sure there is a 2 to 3-inch gap or space between each cookie as it expands, If there is no space it will become a mess and you won't get a proper round shape.
- You can store these cookies in an airtight container at normal room temperature for 5 to 6 days.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 33mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
All information presented is intended for informational purposes only.
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