Typhoon on Facebook Typhoon on Twitter Typhoon on Youtube Typhoon on Pinterest Typhoon on Instagram Contact Typhoon Typhoon Blog

Chinese Almond Cookies

Ingredients

(makes 30)

  • 225g butter
  • 140g caster sugar
  • 1 egg
  • 1 tsp almond extract
  • 380g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 25g flaked almonds
  • 1 egg white
  • ½ tsp water

Method

  1. After measuring out your ingredients carefully using a Typhoon scale, place the butter and sugar into a mixing bowl and mix until light in colour. Beat in the egg and almond extract. Gradually add the flour, waiting until the flour is well combined before adding more. Add in the baking soda and salt and mix again.
  2. Roll the dough into 2 cm balls and place on a baking tray covered with a layer of greaseproof paper. Flatten slightly with a fork and sprinkle with almonds.
  3. Beat together the egg white and water in a small bowl. Brush over the cookies and bake in the oven at 180C for 12-15 minutes or until the edges are golden brown. Once baked, remove from the oven and cool for 2 minutes before transferring to a wire rack to completely cool.