Wednesday, 6 February 2019

Chinese almond cookies ~~ Biscuits chinois aux amandes

Happy Lunar New Year everyone! 
May the year of Earth Pig bring you health and prosperity!

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Retrieved from Google Images - Awareness Days website

As my children are growing, I can go a little crazy and prepare a large traditional meal like my mother used to. It mostly includes food that is said to bring good luck. Well, I am going to be honest here. I have always been more excited for the feast than for the eventual lucky it brings. Oh and incidentally the red envelopes J.

Recette des biscuits aux amandes chinois de Cook with Lu
Cliquer ici pour avoir la recette en français
Among all the dishes I made, I wanted to share my almond cookies recipe (print the recipe here). They are crispy, airy and above all, they lean towards the healthier side without compromising on the taste. Perfect for Asian people who usually don't like treats that are too sweet. What more can you ask for?

So here comes the recipe:

Ingredients:


  • 115 g of softened butter
  • 60 g of whole-wheat flour
  • 80 g of almond powder
  • 100 g of all-purpose flour
  • 80 g of cane sugar
  • 1 egg
  • ½ tsp baking powder
  • 1 pinch of salt
  • 2 tsp of almond or orange blossom extract
  • 20 to 25 of whole raw almonds

Directions:

  1. Incorporate the sugar into the softened butter with a silicone spatula 
  2. Quickly beat the egg in a bowl and add it to the butter. This helps the egg white to incorporate faster. Add the almond extract
  3. In another bowl, sieve the flours, almond powder, baking powder, and salt. Transfer the mix into the bowl containing the butter/egg
  4. Combine the ingredients well with the silicone spatula until you get a smooth dough. Let it sit in the fridge for at least 30 minutes
  5. Scoop some dough with a tablespoon and shape a ball in the palm of your hands. Place an almond on the top of the ball and press the palm of your hand downwards 
  6. Stagger the cookies on a baking sheet, leaving 2 inches between each
  7. Bake in a preheated oven for about 15 minutes at 350°F
  8. Let them cool on the baking tray for 2 minutes so they can firm up and then transfer them onto a wire rack to completely cool down

NB:
1. Store them in a metal biscuit box to keep them fresh for at least a week but they certainly won't last that long - my husband gulped three in a row just when I asked him to transfer them onto the wire rack
2. I have to confess that I actually like it better with the orange blossom extract in lieu of the almond extract

Hope you'll have them for a nice afternoon treat with a cup of green tea!

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