For the Baking Partners Group Challenge, Swathi shared with us four cookies recipes from around the world. The Chinese Almond Cookies were suggested by Suja of Kitchen Corner Try It. As usual I made it into an eggless recipe and it turned out wonderful. Though it didn’t seem like the original cookies, they were so delicious. The addition of almond paste gives it a rich texture and I also added some blanched chopped almonds to give some crunch in the cookies. I rolled out the cookies in cinnamon sugar and it gave a nice flavour to the cookies. I did some alterations in the cookie recipe.
Ingredients:
All Purpose Flour-2 1/2 cups
Baking Powder-1 1/2 tsp
Butter-3/4 cup + 1 tbs
Sugar-3/4 cup
Almond Paste-1/2 cup
Salt-1/4 tsp
Almond Extract-1/2 tsp
Curd-1/3 cup
Almonds-1/2 cup
Procedure:
1. Mix flour, baking powder, salt and blanched and chopped almonds.
2. Mix well.
3. Add chilled butter and mix together to for bread crumb like flour.
4. Add sugar, almond paste and mix.
5. Add curd and almond essence and make a sticky dough.
6. Refrigerate for atleast 1 hour.
7. Pinch small portions of the dough, roll into a ball, slightly flatten it and dip it in cinnamon sugar. The cinnamon sugar must coat only one side of the cookie.
8. Place the sugar side up on a baking tray and place some chopped almonds in the centre. Leave 2″ in between each cookie.
9. Preheat oven to 175C.
10. Bake the cookies for 12-15 minutes or until the base is golden.
11. Remove and cool on wire rack.
12. Store in airtight jar. Enjoy!!
Mix together flour, almonds, salt and baking powder.
Add butter and mix.
Add sugar and almond paste.
Add curd and essence.
Refrigerate until firm.
Shape cookies and arrange on a tray.
Bake until the base is golden.
Enjoy!!!
yum yum….cookies…
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Yummy almond cookies. Thanks, Gayathri, for the clear instructions and great pictures!
Cookies are just perfect,beautiful and yummy
nice cookies gayathri beautiful click too don’t know how u have so much energy hats off to u dear.
Delecious cookies, neatly done 🙂
Gayathri, You made eggless chinese almond cookies very well. Love it.
God… the cookies are looking so good.. please send some for me
I just wanted to clear, If you are using Yellow butter (Amul butter) then it already has salt content in it. Won’t 1/4 tsp salt make it salty? How is it proportioned?
Can I also use white butter instead of yellow butter?
Hi Mallika, I use unsalted cooking butter in my bakes. So no problem in adding salt in the recipe. I don’t use salted Amul butter.
Delicious cookies, looks yummy.
lovely cookies
Hi Gayathri,
I tried these biscuits. They tasted really good. I wanted to confirm if these are a bit chewy instead of being crispy. I think they chewiness is because of the almond paste that I used. I had made marzipan with powdered almonds and sugar syrup and used the same for making these biscuits. Can you also please share the recipe of almond paste that you used.
These cookies are not crisp. So you got them right. Thanks for trying the recipe. I don’t use sugar syrup but powdered sugar. You can check my almond paste recipe here – https://gayathriscookspot.com/2014/01/homemade-eggless-almond-paste/