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Chinese Almond Cookies

Chinese almond cookies with a whole almond in the centre of each, piled on baking paper
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Crisp, sandy Chinese almond cookies with a whole almond on top and a glossy, crackled egg yolk glaze. The classic Lunar New Year and Chinese bakery cookie, made with gram measures.

Ingredients

Units Scale

Dough:

  • 150 g plain (all purpose) flour
  • 60 g almond meal (almond flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 115 g unsalted butter, softened
  • 110 g caster sugar
  • 1 large egg yolk
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon vanilla extract

To finish:

  • 24 whole blanched almonds
  • 1 egg yolk beaten with 1 teaspoon water, for the glaze

Instructions

  1. Line two baking trays with baking paper.
  2. Whisk the flour, almond meal, baking soda and salt together in a bowl and set aside.
  3. In a large bowl, beat the butter and sugar with an electric mixer on medium for 2 to 3 minutes, until pale and fluffy. Scrape the bowl down once.
  4. Beat in the egg yolk, almond extract and vanilla until smooth.
  5. Add the dry ingredients and mix on low just until no dry flour remains. The dough will be soft and a little sandy. Do not overwork it.
  6. Scoop level tablespoons of dough (about 20 g each) and roll into smooth balls. Space them 5 cm apart on the trays, 12 per tray.
  7. Press a whole almond firmly into the centre of each ball so it flattens to a thick disc about 4 cm across. Pinch any cracks at the edges closed.
  8. Brush the tops with the egg yolk glaze and chill the trays for 20 minutes, so the cookies do not spread and the crackle is cleaner.
  9. Meanwhile heat the oven to 170 C (340 F), or 155 C (310 F) fan.
  10. Bake one tray at a time for 14 to 16 minutes, until the edges are golden, the tops are glossy and fine cracks have opened around the almond. Pull them at 13 minutes for a softer cookie, or go the full 16 for the fully crisp restaurant style.
  11. Cool on the tray for 5 minutes, then move to a rack. They crisp as they cool, so do not judge the texture while warm.

Notes

  • The crackle comes from the baking soda and sugar. If the tops bake smooth, the butter was too warm when creamed or the oven ran cool.
  • Spreading: use softened, not melted, butter and do not skip the chill.
  • Butter or lard: swap up to half the butter for lard for a lighter, more crumbly, traditional texture.
  • Almond extract is the flavour, so do not reduce it.
  • Gluten free: use a 1 to 1 gluten free flour blend. The texture is slightly more delicate.
  • Make ahead: freeze the shaped dough balls with almonds pressed in. Glaze and bake from frozen, adding 2 minutes.
  • Storage: airtight at room temperature for 1 week. Do not refrigerate.

Nutrition

Find it online: https://zhangcatherine.com/chinese-almond-cookies/