Chinese Almond Cookies 杏 仁 餅 乾

By WinsesWeeWok
Contributed by winse Chan
These little crunchers are ideal for afternoon nibbles with tea. My grandma thought they are tastier when lard is used but if you prefer the less fatty option then use nut oil. I have tried both methods and there is no difference in taste or texture. It must have been just been a matter of preferences. Either way it will not compromise the crunchiness of the cookie.
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Uploaded by: 18bf8b758f31

Comments

These look delicious. Will definitely make them this weekend!
Phillip Bensaid   •  6 Nov   •  Report
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Ingredients

Ingredients

170 gs plain flour

100 gs caster sugar

80 gs grounded almonds

70 gs lard or 80 ml peanut oil

1 large free range egg

1 free range egg yolk

½ tsp bicarbonate soda

½ tsp baking powder

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