Chinese Almond Cookies
A classic Macanese pastry, these almond cookies are crumbly, buttery, and bursting with almond fragrance. Each bite melts in your mouth.
Ingredients
6 items- Unsalted butter 60 g
- Powdered sugar 40 g
- Egg 1 large
- Cake flour 100 g
- Almond flour 50 g
- Almond slices as needed
Nutrition
Steps （7 steps）
Place softened butter and sifted powdered sugar in a bowl. Beat with an electric mixer on medium speed for about 2 minutes until light and fluffy.
Add beaten egg in 2-3 batches, mixing well after each addition, until the batter is smooth and creamy with no separation.
Sift cake flour and almond flour together into the butter mixture. Fold gently with a spatula until just combined and no dry streaks remain. Do not overmix.
Divide the dough into 20 equal portions (about 12 g each). Roll each into a ball, place on a baking sheet lined with parchment paper, and flatten gently into a 4 cm disc.
Place a few almond slices on each cookie and press lightly. Refrigerate the tray for 15 minutes to set the shape.
Preheat oven to 170°C (340°F). Bake the cookies in the middle rack for about 15 minutes until edges are lightly golden and the cookies are pale gold, with a nutty aroma.
Remove from the oven and let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes). Store in an airtight container for crispness.
Tips
Use pure almond flour (not almond meal with added sugar) for best flavor. Do not overwork the dough; keep it tender for a crumbly texture. The chilling step is essential to prevent spreading.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.