Almond cookies recipe is one of those easy cookie recipes you must try especially during the festive seasons. During Chinese New Year, almond cookies are highly requested. You will never regret sinking your teeth into these soft and crumbly cookies and enjoy the nutty almond taste. These cookies have a tiny hint of saltiness to give an overall flavour to the cookies. If you are looking for a recipe which is easy and fast, look no further. Try this Chinese almond cookies recipe specially made for you.
You can use both because almond flour or also known as almond meal or almond powder are made out of grounded almonds. Most companies use the terms interchangeably but in the US for example, there is a slight difference between almond meal and almond flour. Almond flour is sold with the finest grind of blanched almond while almond meal is slightly coarser as the skin is also blended together. For this recipe, you would want to get almond meal for the best flavours. Traditionally, you can feel the crumbs of almond in the cookies as you chew on them. Moreover, the blended skin makes the cookies very attractive too.
Almond flour can be made at home. Just blend the almonds finely but do be careful not to blend them for too long or it would end up as almond butter.
You may but it is going to change the texture of the cookies. This recipe delivers the light crunchiness on the outside while crumbly and soft on the inside. Using corn or tapioca flour will not deliver this effect. Wheat flour is required to create structure in the cookies as almond flour (or almond meal as known in the US) does not bind well.
Yes! Baking soda is needed to raise the dough to give it the soft and crumbly texture. However, baking soda reacts immediately and fizzles off pretty quickly. Since the baking process happens slowly, you'd want to extend the effect of baking soda. To counter the quick reaction of baking soda and extend it, baking powder is required as one of the acids in it reacts to heat. This makes the dough rise as it is baking.
Peanut oil would be the best choice to accompany the nutty flavour of almonds. However, any neutral-flavored oils such as canola, sunflower or corn oil would be great too.
Almond cookies must be cooled to room temperature before stacking them up in an airtight container. They can be kept for 4-6 weeks in a cool area, away from the sunlight. Enjoy the cookies with a good cup of quality Chinese tea.
Almond Cookies is also known as: 杏仁饼Biskut badam
Sieve wheat flour, baking powder, baking soda, salt and powdered sugar into a bowl. Add almond meal and mix well. Then, add oil to bind the ingredients into a dough.
Shape dough into little balls weighing ca. 15g each. Lay them on a piece of parchment paper. Use the back of the fork to press them twice creating the criss-cross pattern. Mix egg yolk and water. Brush each cookie dough with the mixture. Place some almonds pieces (chopped lengthwise) on each cookie.
Bake cookies in a pre-heated oven at 180 degrees Celsius for about 15 minutes or until golden brown. Allow cookies to cool to room temperature before storing them in an airtight container.