27 January 2011 | 53 comments
Posted in Chinese, cookie/ cracker, Featured Articles, Vegetarian, Western
Source: Adapted and modified from 孟老師的100道手工餅干(100 homemade cookies by Zhaoqing Meng) Ingredients: For egg wash: 15g egg white (note 9) Methods: Notes:
100g unsalted butter
50g icing sugar
¼ tsp salt
¼ tsp vanilla essence/ vanilla extract
30g egg (approx ½ large egg)
150g low protein flour (cake flour)
25g milk powder (note 1)
¼ tsp baking powder
35 pieces almonds (unroasted) (note 8 )
If you like this article, please share:
53 Comments
Joanne says:
27 January 2011 at 1:18 am
If you’re going to get hooked on anything in life, it might as well be cookie baking! Especially if said cookies involve almond butter. Delicious.
Reply
food-4tots says:
28 January 2011 at 9:05 pm
Joanne: Thanks! Yes, you said it all! 😉
Reply
food-4tots says:
28 January 2011 at 9:06 pm
Ching (LCOM): Thanks! Same to you and your family! 😉
Reply
MaryMoh says:
27 January 2011 at 1:53 am
Mmm…perfect for the coming Chinese New Year. In fact, it’s perfect for any time 😀 Love the almond on top. Makes it look so pretty.
Reply
tigerfish says:
27 January 2011 at 6:40 am
I love the melty kind of such cookies 🙂 but I guess with the whole almond on top of each cookie, makes the texture too contrasting as a whole.
Reply
food-4tots says:
28 January 2011 at 9:08 pm
Tigerfish: Yeah, that’s the whole idea of this recipe. 😉
Reply
food-4tots says:
28 January 2011 at 9:06 pm
Mary Moh: Thanks! 😉
Reply
mycookinghut says:
27 January 2011 at 7:11 am
Gong xi Gong xi soon!! Very pretty looking cookies.. and the almond make it looks elegant 😉
Reply
food-4tots says:
28 January 2011 at 9:09 pm
Lee Mei (MCH): Gong Xi Fatt Choy to you and your family too! Thanks for your compliment! 😉
Reply
27 January 2011 at 7:46 am
Very beautiful almond cookies, good for CNY. I can’t stop eating once I have the first one. They are very delicious and addictive.
Reply
food-4tots says:
28 January 2011 at 9:09 pm
Christine: Thanks!! Yeah, they are very addictive!! 😉
Claudie says:
27 January 2011 at 7:51 am
Wow, those are so pretty and cute! I never saw such almond cookies — I’ll have to make them next time I’m making cookies… although, just by looking at the picture, I can already tell I’ll be sorry because I’ll probably eat way too many at once 😀
Reply
food-4tots says:
28 January 2011 at 9:10 pm
Claudie: Thanks for your wonderful compliments! 😉
Reply
food-4tots says:
28 January 2011 at 9:10 pm
Peachkins: Thanks!! 😉
Reply
food-4tots says:
30 January 2011 at 10:58 pm
J3ss kitch3n: Thanks for your compliment!! Looking forward to the roundup! 😉
Reply
Tastes of Home (Jen) says:
27 January 2011 at 10:42 am
Happy CNY in advance LK! I love butter cookies so I am sure your buttery almond cookies will be perfect! I love your cute presentation too! Have a good trip back to Malaysia 😀
Reply
food-4tots says:
30 January 2011 at 11:00 pm
Jen (ToH): Thanks! Happy CNY to you and your family! 🙂
Reply
tofugirl says:
27 January 2011 at 9:11 pm
Oh, those are beautiful!! I’m going to make pineapple tarts for CNY this weekend, but I might have to make a batch of these too 😀
Reply
food-4tots says:
30 January 2011 at 10:52 pm
Tofugirl: Thanks!! Hope you will like it! 😉
Reply
Xiaolu @ 6 Bittersweets says:
28 January 2011 at 3:28 am
These are too cute with the almonds on top :). Happy early CNY!
Reply
food-4tots says:
30 January 2011 at 10:48 pm
Xiaolu: Thanks! Happy CNY to you and your family too! 😉
Reply
pigpigscorner says:
28 January 2011 at 5:55 am
The whole almonds on top make the cookies look so pretty! Having said that, I’d prefer to have smaller chopped up pieces – easier to eat =)
Reply
food-4tots says:
30 January 2011 at 10:47 pm
Pigpigscorner: Thanks for your compliment and kind suggestion. 😉
Reply
Alice says:
28 January 2011 at 4:05 pm
Cute and delicious! Wishing you a Cute & Healthy “Rabbit” year! 🙂
Reply
food-4tots says:
30 January 2011 at 10:45 pm
Alice: Thanks, my friend! Same to you and your family! 😉
Reply
lena says:
28 January 2011 at 4:51 pm
for me , i wld prefer the almond nibs, i just like crunching on all the bits in the cookies, This sounds like a very buttery cookies, looks adorable too! I just came across a jar of butter cookies yesterday in one of the stores, selling for CNY, quike alike to the danish cookies in the blue tin, it was very nice, melty and looked pretty cos the designs were piped thru.
Reply
food-4tots says:
30 January 2011 at 10:43 pm
Lena: Thanks! I love those crunchy almond nibs too. Sounds yummy! 😉
Reply
noobcook says:
31 January 2011 at 8:37 pm
They look adorable with the almond topping. Happy Chinese New Year to you and your family!
Reply
food-4tots says:
3 February 2011 at 12:04 am
Noobcook: Thanks!! Same to you and your family! 😉
Reply
The Sudden Cook says:
1 February 2011 at 9:49 am
I’m just like that too. Once you start baking you want to start baking one recipe after another. Cookies look great. Here’s wishing you a Happy and Prosperous Chinese New Year!
Reply
food-4tots says:
3 February 2011 at 12:05 am
The Sudden Cook: Thanks!! Yes, it’s real fun to bake them. Same to you and your family! 🙂
Reply
Kitchen Corner says:
1 February 2011 at 8:07 pm
Very nice almond butter cookies! I like the big whole almond place on the top, nice! Happy Lunar New Year to you!
Reply
food-4tots says:
3 February 2011 at 12:06 am
Kitchen Corner: Thanks!! Gong Xi Fatt Choy to you and your family! 😉
Reply
Pei-Lin says:
2 February 2011 at 1:02 am
Hey! Your almond butter cookies look good to me nonetheless, in spite of all your words of discontent! LOL!
Seriously, they charge you so much in SG? OMG!
I enjoyed chatting with you the other night. Sorry that I didn’t let you go off earlier, which had you stayed up till like … LOL! Sorry! But then, I learned a lot from you! Thank you for sharing your experience!
Stay in touch, K? I’ll let you know when I pop by SG in the future. Dunno when …
Again, gong hey fatt choy! Enjoy the festivities in KL! Happy time does flee!
Reply
food-4tots says:
3 February 2011 at 12:13 am
Pei Lin: Thanks for your compliment! It’s nice chatting with you too. Hope we have a chance to meet up in future. Gong Xi Fatt Choy to you and your family!
Reply
Rose Silver says:
2 February 2011 at 2:27 am
This looks so tasty! I love the butter and almond combination.I will make some of this tomorrow. Thanks for sharing the recipe.
Reply
food-4tots says:
3 February 2011 at 12:14 am
Rose Silver: Thanks!! Hope it will suit your palate. Looking forward to your kind feedback! 😉
Reply
Small Small Baker says:
2 February 2011 at 11:03 am
Looks pretty and perfect! Happy Rabbit Year to you! 🙂
Reply
food-4tots says:
3 February 2011 at 12:16 am
Small Small Baker: Thanks!! Same to you and your family! 😉
Reply
Jess @ Bakericious says:
2 February 2011 at 3:25 pm
Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!
Reply
food-4tots says:
3 February 2011 at 12:16 am
Jess: Same to you and your family! 😉
Reply
celine says:
3 February 2011 at 12:20 pm
Gong Xi Fa Cai, LK! 🙂 Here’s to the best in the Year of the Rabbit for you and your family. 🙂
xoxo,
David, Celine, Erica and AriannaReply
food-4tots says:
11 February 2011 at 9:20 am
Celine: Same to you and your family!!! Gong Xi Gong Xi! 😉
Reply
Mavis_Ssmama says:
8 April 2011 at 3:51 pm
Can I use normal plain flour?
Reply
food-4tots says:
9 April 2011 at 10:16 pm
Mavis_Ssmama: Yes, you can do it. This is the substitution: 1 cup cake flour use 7/8 cup all-purpose flour + 2 tablespoons cornstarch (please refer to this link http://www.gourmetsleuth.com/Dictionary/C/Cake-flour-5142.aspx). Hope it helps!
Reply
Mavis_Ssmama says:
11 April 2011 at 4:42 pm
cornstarch is corn flour?
Reply
food-4tots says:
11 April 2011 at 10:29 pm
Mavis: Yes, you’re right. 😉
Reply
Xiu says:
13 January 2013 at 1:18 am
Hi,are there any ingredients that I can use to substitute milk powder in this recipe?
Reply
food-4tots says:
14 January 2013 at 11:11 pm
Xiu: Sorry, I’m not sure. 😉
Reply
20 March 2015 at 12:22 am
[…] cakes are very popular for the new year. They are typically made with almond flour. I used avariation on a themeand made almond butter cookies. These cookies used regular flour and placed an almond on top instead […]
Reply