Chinese · Dessert
Almond Cookies
A lightened take on the classic Chinese bakery almond cookie, built with ground almond flour and allulose in place of most of the sugar to cut calories while keeping the crumbly, nutty, lightly sweet character and shiny almond-topped finish intact.
$1
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
213Calories
5.3gProtein
13.3gFat
28.4gCarbs
4.8gSugar
2.1gFiber
306mgSodium
15mgChol
1.1gSat Fat
135mgPotassium
49mgCalcium
1.2mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
10gAllulose
0.3gAlcohol
Goes well with
Chinese Rice Wine (Shaoxing-Style)
local
Chinese Oolong Tea
international
vegetarian
dairy-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, whisk together the almond flour, all-purpose flour, baking powder and salt.
3
In a separate bowl, beat the vegetable oil, allulose, sugar and vanilla extract until smooth and slightly thickened, about 1 minute.
4
Fold the dry ingredients into the wet mixture until a soft, slightly crumbly dough forms; if too dry, add a teaspoon of water.
5
Divide the dough into 4 equal portions (about 20g each) and roll into balls, then flatten gently into discs about 1.5cm thick on the lined sheet.
6
Press one whole almond into the centre of each cookie, brush the tops lightly with the beaten egg for a shiny finish.
7
Bake for 13-15 minutes until the edges are just golden; the centres will firm up as they cool.
8
Transfer to a wire rack and cool completely, about 15 minutes, before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.9 oz25g finely ground almond flour
- 1 oz28g all purpose flour
- 0.7 oz20g allulose
- 0.3 oz8g sugar white
- 0.4 oz10g vegetable oil
- 0.1 oz2g baking powder
- 1/61/6 eggs, beaten, for brushing (8g)
- 0.2 oz6g whole, one per cookie for topping almond
- 0.1 oz2g vanilla extract
- 0 oz1g salt
