Chinese almond cookies

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 15 cookies

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 237, total fat 16 G., saturated fats 8 G., proteins 4 G., carbohydrates 20 G., fiber 1 G., cholesterol 77 mg, sodium 111 mg, sugar 7 G.

These almond cookies are said to resemble coins, making them a particularly popular symbol of good luck during Chinese New Year celebrations. Traditional recipes call for the cookies to be made with lard and flavored with almond extract. This version, however, uses butter and almond flour, which enhances the nutty flavor and makes the cookies crispy. Enjoy these Chinese almond cookies not only during the holidays but year-round, especially with a cup of tea or coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup premium flour
1/3 cup almond flour (or ground almonds)
0.5 tsp of soda
1/4 teaspoon fine sea soda
110 g unsalted butter, room temperature
1/4 cup granulated sugar
1/4 tsp almond extract
2 large egg yolks, room temperature
15 whole blanched almonds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, eggs, almond extract

Cooking the dish according to the recipe:

Sift the wheat and almond flours, baking soda, and salt together into a large bowl. Fold any large pieces of almond flour remaining in the sieve into the sifted flour mixture.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes.

Add the almond extract and 1 egg yolk and beat until smooth, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Reduce mixer speed to medium-low, add the flour mixture, and beat until no streaks of flour remain, about 2 minutes.
Wrap the cookie dough in plastic wrap and refrigerate for 1 hour.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
When ready to bake, position the oven rack in the middle position and preheat the oven to 350°F (175°C). Whisk the remaining egg yolk with 1 tablespoon of water in a small bowl. Set aside.
Scoop 1 tablespoon of dough (you can also use a 15 ml ice cream scoop) onto the prepared baking sheet, spacing them 5 cm apart. Roll each piece of dough into a ball and return it to the baking sheet.
Flatten each ball with the palm of your hand to form a circle 5 cm in diameter. Gently press an almond into the center of each circle and brush with beaten egg.
Bake the cookies, rotating the baking sheet halfway through, until golden brown around the edges, 16-18 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes. Store cookies in a tightly sealed container at room temperature for up to 5 days..