I have fond memories as a five year old coming home from school to the smell of freshly baked almond cookies. Recently, I asked my mum to show me how she makes these bite-size cookies that is crunchy at first bite then slowly crumbles in your mouth. This is a Chinese almond cookie recipe that I think could easily compete with the ones bought from Chinese bakeries.
My Mum’s Chinese Almond Cookies (makes 48 small cookies)
- 2 cups Plain flour
- 1 cup Self Raising flour
- 1 cup Castor sugar
- 1 cup Almond meal
- ½ cup Almond flake (chopped)
- 1 cup Cooking oil (My mum uses Rice Bran oil)
- 2 Eggs, beaten (set aside a small portion for brushing)
- Pre-heat oven to 180*C and prepare 2 trays lined with baking paper
- Combine all of the ingredients into a large bowl, mix well and set aside a small portion of the beaten egg for brushing later
- Shape and roll the mixture into 1 inch balls (you will need to firmly press it so that it doesn’t fall apart).
- Brush the remaining egg mixture onto the top of each of the cookies
- Bake in the oven for 12-15 minutes or until golden
- Let the cookies cool down on a cooling rack to give it a good crunch 😉
I hope you’ll enjoy one of my childhood treats that my mum still makes these days!