Yelly Eats

How To Make Chinese Almond Cookies

Almond cookies are a staple both in Chinese bakers and in Chinese kids’ childhood memories.  Everyone has an almond cookie experience that makes them smile (or at least that’s what I have been told).  Alan’s recipe is very similar to mine and this recipe was posted on our Pan-Asian Kitchen blog and I am sharing this with you on Yellywelly.  Text, photos and food fluffing all by Alan.

 

I always remember eating almond cookies in one form or another since I was young and even though I did like them, none of them were memorable until about 16 years ago when I got the opportunity to go over to Canada for 6 weeks (around the Christmas and New Year holidays) to spend some time visiting my aunts and uncles whom I had not seen since I was very young. A small issue I had was that I had started a new job a few weeks before the trip and had to explain to my boss (James) about the trip that was planned. As well as letting me go on the trip, he lent me a suitcase and gave me a lift to the airport on the day I flew out. Amongst the gifts that I brought back, I purchased several boxes of Chinese Almond Cookies from the Market Village Chinese Mall to say thank you to James for his help. I kept a box back for myself so that I could try the cookies and found that they were the most delicious almond cookies that I had tasted. Looking around Chinatown in London, I could not find almond cookies that looked like the ones I got from Canada. I even tried the ones from the Chinese bakeries but they did not look or taste the same as how I remembered them.

Several years had passed and I was teaching myself to bake new things and remembered back to the almond cookies that I purchased from Market Village. I had a look around for recipes for almond cookies and they all seem to have the same quantities of butter, flour and sugar but the almond flavour didn’t come through enough so have doubled the amount of ground almonds and added almond extract to give them an almondy boost. So after a few attempts of perfecting the recipe, here is my take on the Chinese Almond Cookie. This cookie is great for a treat or to give as a present to friends or family.

Chinese Almond Cookies
Ingredients (makes approx 24 cookies)

125g unsalted butter (softened)
170g caster sugar
1/2 tsp salt

1/2 tsp almond extract (or 1 tbsp of amaretto)
1 egg

200g plain flour
1/2 tsp baking powder
150g ground almonds

24 blanched almonds or 24 pieces of sliced almonds
1 egg (beaten)

Instructions:

1. In a bowl, cream together the butter, sugar and salt.

2. Add the egg and almond extract and mix together.

3. Slowly add the flour, the baking powder and ground almonds into the mixture.

To do this, add a few dessert spoons of the dry ingredients at a time and combine together. Repeat the process until it is all mixed well.

4. Preheat the oven to 180°C/360°F (170°C/340°F if using a fan oven). Line a couple of baking trays with baking paper and then divide the mixture into 24 equal sized balls which are roughly walnut sized. To help potion off the mixture evenly, I used a sized 40 ice cream scoop and levelled it off with a spatula but you can do it by eye if you do not have a scoop.

5. Put the cookies dough balls on the baking trays (leave a 1” gap between the cookies as they do spread out slightly, you may need to bake in several batches if you use smaller baking trays) and use a round measuring spoon to press an indentation in the middle of the ball (in this case, I used a 1 tsp measuring spoon as the blanched almonds just about fit inside). By using the measuring spoon to press the indentation into the ball, it will also flatten the ball into a cookie shape. If you do not have a round measuring spoon, flatten the ball with your hand and make the indentation with your thumb. Put a blanched almond or a slice of almond into the indentation of each cookie.

6. Brush each cookie with the beaten egg.

7. Bake the cookies for 10 minutes or until the cookies are a lightly golden colour. Allow cookies to cool down for roughly 10 minutes. Reduce the oven to 160°C/320°F (150°C/300°F if using a fan oven).

8. Brush the cookies with more beaten egg and bake for another 10-15 minutes or until they turn golden brown.

Allow to cool down completely before storing in an airtight container.

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Yelly Eats

Almond cookies!

I love baking traybake bakes because of the ease that they present.  You mix the batter and you spread them on a greased and prepared pans, pop them in the oven, wait for the appropriate time, et voila!  You have cake!

photo © @the_yukistar

However, that being said, I do love the care and attention that’s required when making cookies, or as the Brits call them, biscuits.  I love the drop cookies and the cookies that require a bit more care and precision and a cookie cutter.  It’s the care and attention that is involved in making each biscuit that counts.  Each piece is individual.

One of my favourite cookies to bake (and eat) are almond cookies.  These cookies are Chinese bakery staples and most of my Chinese friends have a happy childhood memory involving an almond cookie.  So when Alan found a recipe and we perfected the recipe and cookie production, it became a staple for us.

photo © @the_yukistar

Sure, it’s a little more complicated than mixing the batter and dolloping them on a cookie sheet, but it’s the process that makes it special.  Because every time you scoop the mixture, press the almond into the centre and brush egg wash on each cookie, you are putting a little piece of you in the cookie.  Too sentimental?  Okay, here’s the recipe instead!

Ingredients:

  • 125g unsalted butter
  • 170g caster sugar
  • 1 egg
  • 200g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp almond extract
  • 150g ground almonds
  • 24 blanched almonds
  • 1 egg (beaten for brushing)

Directions:

  1. Preheat the oven to 180°C.  Cream together the butter, sugar and salt.  Then add the almond extract and egg, and mix well.  Slowly add the flour, the baking powder and ground almonds and make sure it is all combined.
  2. Line a couple of baking trays with baking paper and then divide the mixture into 24 equal sized balls.   I use a small ice cream scooper to the balls uniform.  Lay the balls out on the baking trays and use a round measuring spoon to press an indentation in the middle of the ball.  This will also flatten the ball into a cookie shape.  If you do not have a round measuring spoon, flatten the ball with your hand and indent with your thumb.  Place a blanched almond into the indentation of each cookie and then brush with egg.
  3. Place into the oven for 12-14 minutes or until the cookies are lightly golden.  Allow cookies to cool down for 10 minutes.  Reduce the oven to 150°C.
  4. Brush the cookies with more beaten egg.  Bake for 10-15 minutes or until they turn golden.  Allow to cool completely and store in an airtight container.
  5. This recipe makes approximately 24 cookies.  If you’re not making halal versions, you can also add about 1 generous tablespoon of Amaretto liqueur to make it even more almondy.  

Thank you to Yuki (she’s @the_yukistar on Instagram.  Have a look at her photos, they are blow-you-away amazing!) for the lovely photos of the almond cookies!  She made them look extra pretty!💖

Yelly Eats

Celebration plate!

I love Southern food.  I think it’s because I did stay in Atlanta with my relatives for an extended period of time.  I loved it when I had my first taste of collard greens and ham hock.  I loved it when someone served sweet potato mash.  I loved the pies too…especially pecan pie.

So to me, Southern soul food, proper Southern fried chicken is a dish to be served when one is celebrating something.  So I decided that I needed to serve a very Southern plate on a very special day: Easter!

Celebration plate

For Easter lunch, I made Southern fried chicken, coleslaw, biscuits (they’re like savoury scones) and sausage gravy.

Yum!