Chinese almond cookies

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 317, total fat 18 G., saturated fats 10 G., proteins 3 G., carbohydrates 37 G., fiber 1 G., cholesterol 56 mg, sodium 158 mg, sugar 22 G.

Although these cookies are baked and eaten year-round, they are especially popular during Chinese New Year celebrations. Resembling golden coins, they are decorated with whole almonds and are believed to bring good luck and prosperity in the coming year.

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 and 3/4 cups premium flour
1/4 cup almond flour, toasted and cooled
1 teaspoon coarse salt
0.5 tsp baking powder
1 and 1/3 cups granulated sugar
220 g unsalted butter at room temperature
1 large egg at room temperature
1 tsp vanilla extract
1 teaspoon almond extract
12 whole almonds for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond flour, almond

Cooking the dish according to the recipe:

Whisk together the wheat and almond flours, salt and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes. Without stopping the mixer, add the egg and continue beating until smooth. Add the vanilla and almond extracts and mix. Turn off the mixer, immediately add the flour mixture and mix on low speed until the dough is smooth. Scrape down the paddle and the bottom of the bowl to ensure everything is combined.

Using a cookie scoop or your hand, form the dough into 12 balls. Chill in the freezer for 30 minutes or store frozen, tightly wrapped, for up to 2 weeks.
Preheat oven to 175°C.
Place the dough balls on baking sheets, spacing them 2 inches (5 cm) apart. Bake until the cookies begin to spread, 5–7 minutes.
Top each cookie with an almond and continue baking until golden brown around the edges, another 6–8 minutes. Let the cookies cool and enjoy!

Almond flour:
Toast the almond flour in a small skillet over medium-low heat, stirring occasionally, until fragrant and light golden brown, 7–10 minutes. Let cool completely before using.

If you are using raw almonds, toast them until fragrant, 7 to 10 minutes.