Chinese style thin almond cookies

This is a recipe adapted from a Chinese website by 周老師.

After moving to the US, I found this kind of cookies are very expensive in Chinese bakeries (of course, it takes a lot of labor to make :p). I miss it so much so I make them many times. My American friends love this cookies too, so they asked me for recipe. The problem is that, I can not find a good English site for the recipe.

Well, I will just write it here so my friends can make it then 😀

I changed some ingredients because I try to avoid gluten and love to add some more aroma to it. Since raw coconut oil smells so good and vanilla extract is very easy to get in the US, I added them to the recipe. You can use cooking oil instead of coconut oil, and ignore vanilla if not available. Moreover, I love crunchy almond more than the flour cookie parts, so I use more almonds.

All these ingredients should be easy to get in the US. As a Costco fan, I got all my ingredients there.

Ingredients:

It makes about 36 pieces of 3 inch diameter cookies

• Pre-chopped almond slices 250g
• Gluten-free flour 24g
• Corn starch 6g
• Egg white 100g (About 3 eggs. If you are allergic to eggs, you can replace this item with egg replacement)
• Suger 100g
• Raw coconut oil 40g ( Cooking oil works, but coconut oil will give it a coconut aroma)
• Vanilla extract 1 tsp (just for the flavor and aroma)

Direction:

Step 1:

Mix everything but almonds. Ensure the all ingredients are mixed thoroughly.

Step 2:

Add almonds chips and carefully mix them together. Please try not to break almond slices.

Step 3:

Preheat the oven to 395 degree fahrenheit.

Prepare baking pan and put on the cookie sheet or parchment paper. Use a spoon to put the mixed ingredients on the baking sheet. Use a plastic spoon gently push almond slices out and form a 3 inch diameter thin paste. (I prefer plastic spoons so it won’t break almond chips easily.

Please ensure almond slices do not stack too much and the cookie is generally even on the thickness (as much as possible). Please ensure there is enough spacing between cookies.

Step 4:

When the oven is done preheating, bake your cookies for 8-12 minutes.

I have a convectional oven, it usually takes me about 8 minutes. But before when I had a regular oven, it took me 12 minutes. If the cookie is unevenly cooked (overcooked outside but not the inside), please lower the temperature a to 350.

When cookies turn golden color, please take them out, and put on the cookie rack to cool it down. Please do not leave it on the baking pan because the heat on the pan may burn the cookie.

Step 5:

Enjoy the cookie as soon as it is not hot. Please store cookies in tight sealed jars as soon as possible to avoid it becomes soft due to moisture.

Hope you enjoy these cookies!