These Chinese almond cookies are crisp and buttery, with a classic almond flavor! Perfect for Chinese New year, tea time, or as a dessert or snack! No one will be able to tell they are made with whole grains!
What are Almond Cookies?
Almond cookies are light and crisp cookies. They are a bit similar to shortbread cookies, with their "butteriness", but have some of almond flour added in. They are also brushed with egg wash before baking for that signature crackly, shiny orange-ish yellow top! Most importantly, it has a classic almond flavor which comes from the almond extract! These have a super addicting flavor and amazing texture!
The Flour
In this recipe we are going to be using white whole wheat flour to make these cookies whole grain but still keep that light, crisp texture! White whole wheat flour is a type of whole wheat flour made from white whole wheat, unlike normal whole wheat flour which is make from red whole wheat. They both have the same nutritional benefits, but white whole wheat flour is a lot lighter than regular whole wheat flour, which will work better for light, crisp cookies like this. You could substitute regular whole wheat flour, but the cookies may not turn out as crispy as you would like. The white whole wheat flour I have is this white whole wheat Atta that I bought in a huge bag from Costco: https://www.costcobusinessdelivery.com/khazana-organic-whole-wheat-flour%2c-10-lbs.product.100319155.html . Whole wheat pastry flour will also work really well, if not better, for this recipe. When measuring flour, I always recommend using a scale for the most accurate measurements. But, this recipe is pretty flexible, so using volume measurements and being a couple grams off are totally fine.
Storage
These almond cookies can be stored in an airtight container at room temperature or in the fridge for up to 10 days. You could also freeze them for up to 3 months, then thaw at room temperature when ready to eat. Keep in mind, after freezing, their texture may change and won't be as crisp as before.
Watch this Video on how to make Chinese Almond Cookies!
Whole Wheat Chinese Almond Cookies
Prep Time: 30 Min. Chill Time: 2 Hours Cook Time: 25 Min. Total: 2 Hour 55 Min.
These Chinese almond cookies are crisp and buttery, with a classic almond flavor! Perfect for Chinese New year, tea time, or as a dessert or snack! No one will be able to tell they are made with whole grains!
Ingredients
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
75 grams (⅔ cup) almond flour
¼ tsp salt
113 grams (½ cup or 1 stick) cold cubed butter
25 grams (2 tbsp or ½) egg** (save other half for egg wash)
½ tsp almond extract (or vanilla extract)
Instructions
1. For the dry ingredients, add flour, sugar, and baking soda to a medium bowl. Whisk until combined. In a large bowl, add the almond flour, salt, and butter. Using an electric mixer, beat until fluffy. Add in the egg and beat again until well incorporated.
2. 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.
3. 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.
4. 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!
Notes
*You can sub white whole wheat for all purpose flour, whole wheat pastry flour, or gluten free all purpose flour. Do not use regular whole wheat flour as it is a lot denser than white whole wheat flour.
**You can also use a flax/chia egg. Just combine 1/2 tbsp ground flax/chia + 1 1/2 tbsp water, letting it gel for 10 minutes before using in this recipe. For the egg wash, you can just use milk
Nutrition Info
Serving Size: 1 cookie
Calories: 60 kcal
Fat: 4.1 g
Sugars: 2.7 g
Protein: 1 g
Sodium: 3.9 mg
Fiber: 0.7 g
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