updated post on 28-12-2016
I just recently realized that this recipe is exactly the same as the “White Almond Cookies 白色杏仁饼“ which is very common in Chinese Facebook Group. Therefore, I have decided to shape the biscuits into normal Chinese New Year Cookies shape.
This cookies is supposed to be sandy and melt in the mouth if not over baked. If you preferred, you can add roasted almond bits to the dough. However, I prefer it to have a sandier texture without the need to bite the cookies .
After 2 weeks of preparation, I am still enjoying this cookie very much, the Chinese style of almond cookies.
What I wanted to blog is the cookie that was commonly sold in Macau as hand gifts, a slight yellowish cookies that melt in the mouth. I searched in the Chinese websites for such recipes and I finally chose one to try out.
I followed the recipe rather closely but what I get is rather different from the commercial sold cookies. Homemade version is full of almond aroma but the commercial version has different aroma that I do not know how to describe precisely. i have analysed the probable reasons and I think one of the reasons could possibly due to usage of almond flavouring in the commercial version. I believed that most readers will know that almond flavouring does not smell like real toasted almond.. Don’t ask me why, that unique almond artificial flavour is not my cup of tea.. I usually rejected foods that have such flavouring such as commercially sold almond jelly , almond sweets etc.. To me, I will definitely not prefer to have that flavour in my cookies.
The second probable reason is the usage of apricot kernel (南杏北杏）instead of 100% using pure almond (杏仁）. Apricot kernel has a very unique flavour and that flavour is very similar to the commercially sold biscuits. I am not saying that manufacturer is cheating customer of using such kernel . This is because it could have been traditionally these apricot kernel were used instead of pure almonds. Though the taste is different, I like it much better than the commercial Chinese almond biscuits. Therefore, I have decided to share this recipe with readers.
For this recipe, a mould is required. Of course manufacturer has the unique mould. I have some wooden moulds imported from China but I really dislike the imprints. It is crafted very shallow and the design is too simple. Therefore, I have decided to use the moon cake mould which I like it and had been appearing in a number of my moon cake and cookies recipes.
WHAT IS REQUIRED
Servings: About 25 almond cookies depend on size of mould
50 grams of whole almond or almond flour or grounded almond
100 grams of mung bean flour (绿豆粉）or potatoes starch (土豆淀粉）
80 grams of icing sugar
60 grams of vegetable shortening or lard
1/4 teaspoon almond extract (optional)
10 ml or grams of water
Biscuit mould of your choice
STEPS OF PREPARATION
Pre-heat the oven to 150 degree Celsius
Toast the almond at 150 degree Celsius for about 10-15 minutes until fragrant.
Put the almond in a food processor, blend until as fine as you can. Alternatively, you can use a mortal and pastel to grind the almond. Add the flour, icing sugar and gradually add the vegetable shortening or lard. Pause blend until it forms a pliable dough.
If you are using a moon cake mould, transfer some of the dough to a flat surface. Use a rolling pin to lightly roll it flat with a thickness of about 0.5-0.8 cm. Put the moon cake mould on top of the cookies. Press hard to ensure there are imprint. Dislodge the cookie carefully and transfer to a baking tray. The cookies need to be pressed as hard as possible. Otherwise, it will be very fragile during handling.
If you are using a wooden mould, put some dough into the wooden mould, press hard and use something sharp to scrap off the excess. Knock the wooden mould against the table top to dislodge the cookies.
With the door of the oven open, bake the cookies for 30 minutes or until the cookies have dries up.
Again, I am very happy with this cookie even though it does not taste exactly like the commercial version. Possibly if you add almond extract, the taste will be similar.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 4,062,289 hits