Chinese · Dessert
Chinese Almond Cookies
A classic Cantonese bakery cookie built from a short, lard-enriched dough fragrant with almond flour and a single whole almond pressed into the centre of each piece. The dough is deliberately short and sandy rather than chewy, baked just until the edges colour so the inside stays crumbly and melts on the tongue.
$0
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
226Calories
4.2gProtein
13.5gFat
22.5gCarbs
7.5gSugar
1.5gFiber
139mgSodium
40mgChol
3.8gSat Fat
89mgPotassium
31mgCalcium
1.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Chinese Rice Wine
local
Jasmine Tea
international
dairy-free
sweet-spot
all-time-classics
Instructions
1
Cream the softened lard and sugar together until pale and smooth.
2
Sift in the flour, almond flour and baking soda, then add the vanilla extract and mix to a soft, slightly crumbly dough.
3
Bring the dough together with your hands, divide into two equal pieces and roll each into a smooth ball, then flatten slightly into a disc.
4
Place the discs on a lined baking sheet, press one whole almond firmly into the centre of each, then brush the tops lightly with beaten egg yolk.
5
Bake at 160°C (325°F) for 16-18 minutes until the edges are just turning golden.
6
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely until crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 14g14g Almond Flour
- 14g14g Sugar White
- 16g16g Lard, softened
- 1g1g Baking Soda
- 1g1g Vanilla Extract
- 6g6g Egg Yolk, beaten, for glazing
- 4g4g Almond, whole, one pressed onto each cookie
