Chinese Almond Cookies
There are all kinds of almond cookies, today I am teaching you how to make Chinese almond cookies, which are equally great, if not better!
Right before Lunar New Year (Chinese New Year), we would be baking up a storm in the kitchen. Other than peanut cookies and walnut cookies, Chinese-Malaysians also love almond cookies.
Other Cookies Recipes:
Almond cookies are white in color, and they look almost like melting moments cookies, but they have a tint of almond flavor because of the almond flakes and almond extract.
The cookies are very crumbly, and the almond flakes lend an amazing nutty flavor to the cookies.
My contributor CP Choong tried this almond cookies recipe from a cookbook in Malaysia. The recipe doesn’t call for butter but shortening is used instead, which means that the almond cookies will be super crumbly and melt in your mouth.
As a young child, I dislike the taste and unique aroma of almond but as I grow older, almond has become one of my favorite nuts. These almond cookies are sweet, powdery, and they are a great treat for Lunar New Year.
How Many Calories per Serving?
This recipe is only 271 calories per serving.
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Almond Cookies
Super crumbly almond cookies with chopped almonds in the cookies. They're so good you won't stop eating!
Ingredients
- 130 g (4.5 oz. or 1/2 cup) shortening
- 70 g (1/2 cup) icing sugar (powdered sugar)
- 1/4 teaspoon salt
- 80 g (1/2 cup) corn starch
- 120 g (1 cup) all-purpose flour or plain flour
- 60 g (2 oz.) almond flakes (lightly roasted)
- 1/4 teaspoon almond extract, optional
- Utensil needed: Round cookie cutter
Instructions
- Preheat oven to 160°C (325°F), lined a baking sheet with parchment paper.
- In a medium bowl, beat shortening, icing sugar and salt, and almond extract if using, until smooth.
- Add sieved corn flour and all purpose flour, follow by almond flakes. Stir till well incorporated to become a soft dough.
- Roll dough between sheets of plastic until 1cm thick. Stain cookie cutter with some flour and cut into rounds. Arrange on baking sheets.
- Bake in preheated oven at 160°C (325°F) for 20 minutes. Remove and let cool completely. Store in airtight container.
Notes
I'm using www.convert-me.com for the conversion.
Nutrition Information
Yield
8Serving Size
8 peopleAmount Per Serving Calories 271Total Fat 16gSaturated Fat 4gUnsaturated Fat 0gSodium 75mgCarbohydrates 29gFiber 1gSugar 9gProtein 2g
Huiling
Hi. Can I freeze the dough a week before & bake thereafter? Would the texture & taste be affected?
Rasa Malaysia
I don’t recommend freezing.
Tra Backes
Can i replace half of all purpose flour to almond flour ? Thanks.
Rasa Malaysia
Don’t change the recipe.
Melissa NYC
Can I use normal sugar instead of powder sugar?
Admin
you could try!
Lynn
Looking delicious. What is the Chinese name for these cookies?
Rasa Malaysia
I am not sure.
JC
Hi, i saw from the ‘melting moment recipe’ which you shared that cake flour instead of all-purpose flour would give a super smooth texture, can it apply for this almond cookie recipe?
Rasa Malaysia
You can try but the cookies are already very crumbly and smooth.
Jan
Can I replaced shortening with butter?
Rasa Malaysia
Yes.
Premy
I love this recipe. Everything’s perfect. I make it whenever there’s a holiday. Now is the perfect time as it’s spring break, tomorrow’s Easter Sunday and we’re all in quarantine.
Rasa Malaysia
Awesome thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Yoshi
My dough ended up wet and sticky! I followed everything, what is wrong
Rasa Malaysia
This recipe works. If your dough is sticky your measurement is off.