Simple Chinese Almond Cookies
Delight your taste buds with these Simple Chinese Almond Cookies, a classic treat bursting with nutty flavor and buttery goodness. Perfectly crisp yet tender, these cookies are made with a blend of all-purpose and almond flours to achieve a melt-in-your-mouth texture that's irresistibly rich. A hint of almond extract enhances the flavor profile, while a single sliced almond on top adds an elegant touch. Brushed with a glossy egg yolk finish and baked to golden perfection, these cookies are as beautiful as they are delicious. Ready in just 20 minutes of prep and ideal for sharing, these timeless cookies make the perfect addition to holiday trays, tea parties, or everyday indulgence. Bake these easy homemade Chinese Almond Cookies today and enjoy a delightful fusion of simplicity and tradition!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 170 grams unsalted butter
- 150 grams granulated sugar
- 50 grams almond flour
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 25 sliced almonds
- 1 egg yolk (for brushing)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and almond extract to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
Using a tablespoon or cookie scoop, portion out the dough into small, round balls and place them onto the prepared baking sheets, spacing them about 5 cm apart.
Flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
Press a sliced almond onto the center of each cookie.
In a small bowl, whisk the egg yolk with a teaspoon of water and gently brush this mixture over the top of each cookie to give them a shiny finish.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges turn a light golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
7379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.6 g | 717% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 497.3 g | 181% | |
| Dietary Fiber | 111.6 g | 399% | |
| Total Sugars | 177.6 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2471 mg | 190% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 6126 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
