Introduction
Chinese Almond Cookies are a classic Chinese dessert that has been enjoyed for centuries. These sweet and crunchy cookies are made with a simple combination of almond flour, sugar, and butter. The cookies are usually shaped into crescents or rounds and are often decorated with a single almond on top. They are a popular treat for Chinese New Year and other special occasions. With their delicate texture and nutty flavor, Chinese Almond Cookies are a delicious way to end a meal or enjoy as a snack.
Chinese Almond Cookies – Jessica Gavin
These Chinese almond cookies are a classic Chinese pastry that are made with a simple combination of butter, sugar, and almond flour. The cookies are lightly sweetened and have a crunchy texture. They are a great accompaniment to tea or coffee and make a great snack.
To make the cookies, start by creaming together the butter and sugar until light and fluffy. Then add the almond flour and mix until combined. Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Bake the cookies for 10-12 minutes until golden brown.
Once the cookies are done baking, let them cool completely before serving. These cookies can be stored in an airtight container for up to a week. Enjoy!
Discover ways to make Chinese language almond cookies with a scrumptious buttery taste and calmly crisp texture. The recipe is less complicated than you may assume! Bake up a batch to rejoice the lunar new 12 months or just get pleasure from them with a cup of tea.
Desk of Contents
- Three sorts of almond substances
- The creaming method
- Including taste and performance to the dough
- Two sorts of flour for a crispier texture
- Shaping the dough
- Baking the cookies
- Permitting time to chill
- What to serve this with
- Chinese language Almond Cookies Recipe
Our native Chinese language restaurant locations just a few individually wrapped almond cookies of their takeout baggage. They’re the proper candy deal with to finish the meal, however typically one per particular person will not be sufficient. Happily, they’re simple to make at house, and so they style higher too.
The attribute candy and nutty taste comes from three sorts of almond merchandise. As well as, the creaming butter and sugar course of creates a lightweight and ethereal texture with a crispy chew that crumbles. I all the time love making a giant batch to share with my household and associates throughout Chinese language New 12 months as a festive dessert. They retailer nicely too!
Three sorts of almond substances
A small quantity of almond extract is massively concentrated in taste, including a robust fragrant candy odor when baked. Almond flour makes the bottom of the cookie, offering actual floor nut taste. Almond paste is floor almonds mixed with sugar and glucose syrup to make it candy and pliable. It provides an enduring nuttiness and a touch of chewiness within the heart of the cookie.
The creaming method
To create a lightweight, biscuit-like construction, cream the butter, almond paste, and granulated sugar collectively. The butter must be softened between 64 to 67ºF (17 to 19ºC), just under room temperature. The temperature retains the fats crystal construction inflexible sufficient to carry air pockets whereas nonetheless simple to whip in a stand mixer. If you chew into the cookie, you need it to have an ethereal crumb as a substitute of dense and heavy.
Including taste and performance to the dough
After the creaming course of, combine within the egg and almond extract. The fats within the egg yolk provides richness to the cookie. The albumin proteins within the egg whites assist bind the substances collectively and set the form. I take advantage of baking soda to behave as a leavening agent, which creates carbon dioxide bubbles within the dough that present carry. Tiny air pockets kind which provides the cookie a lightweight texture when baked.
Two sorts of flour for a crispier texture
All-purpose wheat flour and finely floor almond flour makes the bottom of the cookies. The gluten bonds that kind give a barely chewy texture within the center. Throughout the cooling course of, the wheat proteins harden and yield a crisp exterior.
I take advantage of a super-fine floor almond flour from Bob’s Pink Mill. I discover this product creates a extra delicate crumb. The extra fats within the nuts reduces the quantity of gluten-formation because the dough mixes, which yields a extra tender consistency.
Shaping the dough
Type the dough into 1 tablespoon dimension rounds. Barely flatten them to assist create a extra even crispness all through the cookie. As steam releases from the floor, it would go away a crackly prime. I add a skinny piece of sliced almond for garnish, giving the ultimate nutty distinction. You don’t want to sit back the dough earlier than baking. This recipe makes a big batch, about 45 cookies. You may also refrigerate the dough and bake it the following day.
Baking the cookies
Proper earlier than baking, brush the tops and sides with egg wash. This can create a beautiful golden-brown floor with a pleasant shine to it. Bake one tray at a time, rotating midway for even cooking. The cookies brown shortly after 13 minutes, so maintain a detailed eye on the colour change.
Permitting time to chill
Cooling on the sheet pan helps to dry out the cookies with out burning them. I discover this yields a extra persistently crisp texture. This course of solely takes 5 minutes, then switch to a wire rack to chill fully to forestall the bottoms from steaming and getting soggy.
What to serve this with
Use room temperature substances
Let the refrigerated egg and butter come to only under room temperature earlier than utilizing. You possibly can shortly do that by putting the egg in a small bowl of heat water for about 5 to 10 minutes. For the butter, reduce it down into slices and place them on a plate to take away the chilliness quicker. When mixed with the dried substances at related temperatures, every thing mixes higher, as a substitute of getting undistributed pockets. The dough will even bake extra evenly and have a constant taste.
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Set the oven rack within the center place. Preheat to 350°F (176°C). Line two massive sheet pans with parchment paper.
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In a medium bowl, sift the all-purpose flour, almond flour, and baking soda. Add the salt and whisk to mix. Put aside.
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Within the stand mixer bowl fitted with the paddle attachment, add the softened butter and almond paste. Combine on medium-low velocity (setting 4) for 1 minute. There could also be some lumps of paste remaining.
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Add the granulated sugar to the creamed butter and almond paste. Combine on medium-low velocity (setting 4) till the combination is mild and fluffy, about 2 minutes. Scrape the edges and backside of the bowl with a rubber spatula.
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Add the egg and almond extract to the creamed butter and sugar combination. Combine on medium-low velocity (setting 4) for 20 seconds. Scrape down the edges and backside of the bowl with a spatula.
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Fastidiously add the flour combination to the blending bowl. Pulse the mixer on and off about 12 instances. Flip the mixer to low velocity (setting 2), combine till the dough simply comes collectively, about 10 to fifteen seconds. Stir with a spatula any dry bits on the underside of the bowl.
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Roll the cookie dough into 1 tablespoon dimension balls (20 grams), about 1 ¼-inch in dimension. Place each bit about 2̎ inches aside on the lined sheet pans, about 13 per sheet.
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Gently flatten the highest of the dough with the palm of your hand or the flat aspect of a measuring cup. Don’t flatten an excessive amount of, rather less than midway down. Press a sliced almond on the highest of every cookie.
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In a small mixing bowl, whisk collectively the egg yolk and water. Brush the tops and sides of the cookie dough with the egg wash.
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Bake one sheet pan at a time within the heart of the oven for 7 minutes. Rotate the pan and bake till calmly golden brown, about 6 to 7 minutes. Cool on the baking sheet for five minutes, then switch to a wire rack to chill fully.
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Bake the remaining trays, ensuring that the oven comes again as much as temperature.
- Storing: Retailer unbaked cookie dough coated within the fridge for as much as 1 day. Retailer baked cookies in an hermetic container at room temperature for 7 days.
- Omitting Almond Paste: Use 2 teaspoons of almond extract as a substitute of ½ teaspoon when including the eggs to the creamed butter and sugar. The nutty taste won’t be as intense and barely crisper.
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Vitamin Information
Chinese language Almond Cookies
Quantity Per Serving
Energy 100
Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 3g15%
Trans Fats 1g
Ldl cholesterol 19mg6%
Sodium 53mg2%
Potassium 19mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 138IU3%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
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