Chinese Almond Cookies are simple, crisp, buttery, and full of almond flavor. It's a perfect treat to make for Chinese New Year!
Cuisine: Chinese, Japanese
Keyword: almond, almond meal, cookie
Servings: 541-inch cookies (or 27 1 ½ inch cookies)
Author: Namiko Chen
1cupalmond meal/flour(If you use almond meal (ground almond with skin), you may need to add more oil. Adjust the oil amount as you combine the dough. You should be able to make the dough into balls.)
1 ½cupall-purpose flour (plain flour)(If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 180 g.)
½cupsugar(½ cup + 2 Tbsp to be precise)
¼tspkosher or sea salt (I use Diamond Crystal; use half for table salt)
½cupneutral-flavored oil (vegetable, rice bran, canola, etc.)(may need more oil)
1large egg yolk
roasted unsalted almonds(optinoal; for decoration)
Gather all the ingredients. Center a rack in the oven and preheat the oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
Combine all the dry ingredients in a stand mixer. With your mixer on low medium speed (with the beater attachment), mix all together.
Slowly add oil and mix until a cohesive dough forms.
The dough should be just enough to hold its shape when you try to roll it into a ball. If they look more like crumbs, add 2-3 tsp (10-15 ml) vegetable oil at a time.
Weigh the dough to make 1-inch (2.5 cm) cookie (0.4 oz, 10 g) or 1 ½-inch (3.8 cm) cookie (0.7 oz, 20 g). Roll the dough into a ball with your palms. Place it on a baking sheet lined with parchment paper and repeat until all the dough is used up. You can make a 10-gram ball using a teaspoon measuring spoon.
[optional] If you want to put a piece of almond on the cookie, hold the cookie ball on your palm and gently press the almond into the dough.
Beat the egg yolk in a small bowl. Using a pastry brush, lightly glaze the top of the cookie balls with the egg yolk.
Bake at 350ºF (180ºC) for 15-20 minutes, or until the cookies become slightly golden. Let them cool on a wire rack and store in an airtight container.
You can keep the leftovers in an airtight container and store on the countertop for 4-5 days or in the freezer for a month.
Almond Meal:All-Purpose Flour: A properly measured cup of all-purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depends on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time. Use the following method:
Fluff up the flour several times with a spoon.
Using the spoon, sprinkle the flour into your dry-cup measure.
Scrape off the excess with a knife.
The recipe is slightly adapted from Through The Kitchen Door, originally from My Secret Recipe Series: New Year Cookies by Alan Ooi.