Extremely easy White Almond cookies超简易白杏仁饼 No egg No Shortening No Baking Power Baking Soda, 无泡打粉无白油
Extremely easy white Almond cookies
No baking soda and/or baking powder and egg wash are used.
These Chinese-style cookies are super
crumbly and loaded with almond flakes, they are incredibly easy to put together and do not need any special kitchen gadget, quick and fail-proof.
These eggless white almond cookies are packed with the aroma of nutty almonds, and crunchy texture. not too sweet, powdery, and the almond flakes lend an amazing nutty flavor to the cookies and they are a great treat for Lunar New Year. Incredibly easy to put together and do not need any special kitchen gadget.
Dry ingredients:
Cake flour 250g
Corn starch 60g
Ground Almond 70g
Salt 2g
Icing Sugar 85g
Roasted Almond fleaks 80g
Wet ingredients:
Peanut oil or vegetable oil 135g (146ml)
Remarks: Once cooldown keep in the airthigh container, best time to serve these cookies by the next day onwards, all the flavours going well into the cookies and more crunchy
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超容易白杏仁饼 /白杏仁酥
无蛋,无泡打粉,无苏打粉,无白油
香喷喷,密封放了两三天口感变得更松脆
材料:
底筋面粉 250克
玉米粉 60克
杏仁粉 70克
糖粉 85克
盐 2克
杏仁片 80克
花生油 135克 ( 146 毫升)
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The Most Amazing Almond Cookie Recipe!
It's a wok-less Wok Wednesday this week with Jeremy making his Uncle Ken's tasty crumbly almond cookie recipe... Typically found in bakeries across Hong Kong, these bite-sized crumbly cookies are sweet, moorish and delicious with cup of tea.
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- The Most Amazing Almond Cookie Recipe! | Wok Wednesdays -
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Healthy Chinese Almond Cookies
Celebrate Chinese New Year with almond cookies! These almond cookies are crisp and buttery with a signature almond flavor! They are also healthier by using whole grains.
Full Recipe:
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Recipe:
Makes: 32 cookies
For the dry ingredients, add to a medium bowl:
105 grams (¾ cup + 2 tbsp) white whole wheat flour
80 grams (⅓ cup + 1 tbsp) sugar (or sweetener of choice)
¼ tsp baking soda
Whisk until combined.
In a large bowl, add in:
75 grams (⅔ cup) almond flour
¼ tsp salt
113 grams (½ cup or 1 stick) cold cubed butter
Using an electric mixer, beat until incorporated. Add in:
25 grams (2 tbsp or ½) egg (save other half for egg wash)
½ tsp almond extract (or vanilla extract)
Beat until incorporated.
Add dry ingredients into the butter mixture, and mix until combined. Transfer the dough into plastic wrap, shape into a flat disc, and refrigerate for 2 hours.
Preheat the oven to 325 F. Line a baking sheet with parchment paper. Take out 12 gram pieces of dough, roll into a ball, and flatten it on the baking sheet. The cookies will not spread. Press an almond slice on top of each cookie, and brush with egg wash. Bake for 20-25 minutes or until golden brown. Let it cool for 3 minutes, then transfer to a wire rack to cool completely. Enjoy!
How to Make Almond Cookies (Soft and Chewy)
Learn how to make the best almond cookies! these cookies are soft, chewy and super flavorful. They are gluten free (flourless), doesn’t contain butter and pretty east to make. Perfect cookies for holidays, parties or any occasion.
Full printable and written recipe:
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Other Cookie Recipes You May Like:
Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
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Makes 22 cookies
Ingredients:
2¼ cups (220g) almond flour (ground almonds)
1 cup + 2 Tbsp. (140g) Powdered sugar
3/4 teaspoon Baking powder
1/4 teaspoon Salt
2 Egg whites
1 teaspoon Vanilla extract
1 teaspoon Rose water (optional)
1 teaspoon Almond extract (optional)
Lemon zest from one lemon
1 teaspoon Lemon juice
For decoration:
Raw almonds
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl combine almond flour, powdered sugar, baking powder, lemon zest and salt.
3. In a separate bowl beat egg white until foamy.
4. Add beaten egg white, vanilla extract, rose water, almond extract, lemon juice to the flour mixture and stir until combined.
5. Shape the dough into small balls and place on a baking tray lined with parchment paper. Decorate each cookie with an almond (optional).
6. Bake for 15-18 minutes or until lightly golden (the cookies shouldn’t be too golden, otherwise they will dry out). Allow to cool before serving.
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Macau Almond Cookies | 澳门杏仁饼 | 年饼| CNY Cookies|How to make Macau Mung Bean Almond cookies| EN/CH SUB
Macao Almond Cookies
Macau-style almond cookies are tender and crumbly, sweet but just a tad savory, and fragrant from almond and mung bean flour.
INGREDIENTS
• (200 g) mung bean flour
• (70 g) powdered sugar
• (40 g) Roosted almond
• (55 g) Almond flour
• (25 ml) Water
• (25 g ) plain flour
• (50 g) soften Salted or unsalted butter
• (Few ) Pandan leaves (optional)
INSTRUCTIONS
1. Sift all the powdery ingredient in to a large bowl, whisk together the mung bean flour, powdered sugar, almond meal and plain flour until well-combined. Add the soften butter pastry cutter or your fingers to work it into the flour until very crumbly and thoroughly distributed. Add in water in 3 batches rub it until crumbly, the final mixture should be dry and crumbly, but should hold together easily when squeezed.
2. To form the cookies, place a sliced almond nips into the cookies mold — they’ll be on top once the cookies are inverted out of the mold. Press the first layer of the cookie mixture into each hole then put second layer of cookie mixture and use thump to press down the mixture in to the mold. Knock out the cookies.
3. Preheat oven to 140 degrees, Bake the cookies at 140 degrees for 25 to 30 minutes, Let cool completely and serve.
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ALMOND COOKIES (CHINESE RESTAURANT INSPIRED)
ALMOND COOKIES
These delicately almond-flavored cookies are crunchy and taste very much like the ones served at Chinese Restaurants. They are often presented after a wedding banquet or Chinese New Year feast!
This recipe calls for lard instead of butter, but I think the lard adds to the texture and flavour of these cookies. I hope you give this recipe a try and enjoy watching my step-by-step how-to video!
Ingredients:
1 1/4 cups all purpose flour
3/4 cup powdered or icing sugar
3 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
2 egg yokes (plus 1 additional egg yolk for brushing on top)
1/2 cup melted lard (at room temperature), like Tenderflake.
1 teaspoon pure almond extract
18 raw whole almonds
Equipment:
medium mixing bowl, large mixing bowl, hand mixer, 2 cookie trays lined with parchment paper, silicone brush
Instructions:
1. Whisk the dry ingredients together in a medium bowl: the flour, icing sugar, cornstarch, baking soda and baking powder.
2. In a large bowl, beat 2 egg yolks and the melted lard (at room temperature) together with a hand mixer. Mix in the dry ingredients with a wooden spoon or spatula, then knead the dough with your hands to create a dough ball. Try not to overwork the dough-it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
3. Preheat the oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Make the egg yolk wash by beating the last egg yolk with a teaspoon of water and then set aside.
4. Raise the oven temperature to 375 degrees F. Take the dough , and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out when baked).
5. Brush the tops of the cookies with the egg yolk wash. Press one toasted almond in the middle of each cookie. The cookie dough may crack a little bit-that’s ok. Just gently squeeze them back together if there are particularly large cracks . Bake at 375 for 15-18 minutes until golden brown.
#almondcookies #chinesealmondcookies
#cookies
Recipe credit:
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Francine