This recipe was found in one my Chinese recipe books; however, I know the French also do something very similar. Almond cookies comes in all shapes and sizes, with this simple recipe, you’re greeted with a crisp, bite-sized almond cookie, that’s almond-infused and lightly sweet. They’re delicious with tea or coffee.
Makes about 25 cookies
Adapted from “The Food of China”, by Deh-Ta Hsiung and Nina Simonds
- 55 g (¼ c) unsalted butter, softened
- 50 g (⅓ c and 1 T) icing (confectioners) sugar*, sifted
- 1 egg lightly beaten (½ for the cookies and ½ for the glaze)
- 100 g (⅔ c) plain (all-purpose) flour
- ¼ t baking powder
- ¼ t salt
- 45 g (⅓ c) ground almonds
- ½ t almond extract
- 25 whole almonds, blanched and peeled
* Icing (confectioners) sugar has corn flour (UK)/corn starch (US) in it to stop clumping. If like me, you avoid corn flour/corn starch, you can use caster sugar (UK), or grind your own fine sugar in a food processor.
1. Preheat the oven to 175°C/350°F. Line a baking tray (pan) with parchment paper.
2. In a medium sized bowl, cream the butter and sugar together until light and fluffy. Then gradually add half of the egg and beat until smooth.
3. In another bowl, sift together the flour, baking powder and salt. Gradually add to the butter mix, stirring until smooth. Add the ground almonds and extract and stir to mix.
4. Form 1 tbsp balls of the mix, place onto the prepared baking tray (pan) and gently press down. Make an indentation in the centre of each cookie, then brush with the remaining egg.
5. Place an almond into each indentation and bake in the middle of the oven for 10-12 minutes, or until golden and puffy. Transfer to a wire rack to cool and enjoy!