Chinese Almond Cookies
杏仁餅·(xìngrén bǐng)
Sides & Finishers
If you grew up associating Friday nights with white folded takeout boxes, you know exactly what this is. Tucked into the bottom of the delivery bag right next to the fortune cookies, these lacquered, golden discs are the unsung heroes of the takeout canon. They are a brilliant 1920s New York Chinatown invention—a marriage of traditional Cantonese technique and American pantry staples. The secret to that hyper-nostalgic, marzipan-like punch isn't actual almonds, but a heavy hand of almond extract that mimics the bitter apricot kernels of the old country. Pair that with a double egg-yolk wash for a bakery-window shine, and you have a short, sandy, profoundly buttery shortbread that earns its place at the end of the meal.
Before you start
Preheat the oven and prepare the pans.
Preheat the oven to 325°F and line two large baking sheets with parchment paper.
Ingredients
- all-purpose flour1 3/4 cup
- blanched almond flour1 cup
- baking powder1 tsp
- baking soda1/2 tsp
- kosher salt1/2 tsp
- unsalted butter1 cup
- granulated sugar1 cup
- large egg1 large
- pure almond extract1 1/2 tsp
- whole raw almonds24 med
- large egg yolk1 large
- heavy cream1 tbsp
Method
- 01
Whisk the dry ingredients.
In a medium bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt, ensuring no clumps remain.
- 02
Cream the butter and sugar into wet sand.
Beat the cold, cubed butter and sugar on medium speed for two to three minutes. You do not want it light and fluffy; it should look like wet sand to keep the cookie dense and crunchy.
- 03
Incorporate the wet ingredients.
Add the whole egg and almond extract, beating on medium-low just until mixed, then scrape down the sides and bottom of the bowl.
- 04
Form the dough.
Pour in the dry mixture and mix on the lowest speed until it just comes together. Do not overmix, or you will activate the gluten and lose that delicate, crumbly texture.
- 05
Shape and chill the cookies.
Scoop one-and-a-half tablespoon portions, roll into balls, and place them two inches apart on the prepared baking sheets. Flatten each into a half-inch thick coin, then freeze for 15 minutes or refrigerate for 30 to prevent them from spreading in the oven.
- 06
Apply the lacquer and garnish.
Whisk the egg yolk with the heavy cream. Press a single almond into the center of each chilled cookie, then generously paint the tops and sides with the egg wash. For maximum gloss, let the first coat dry for a minute and brush them a second time.
- 07
Bake to a golden brown.
Bake one sheet at a time for 14 to 17 minutes until the edges are deep golden and the tops look lacquered. Let them cool on the pan for five minutes before moving to a wire rack to crisp up.
Notes
Keep a stash in the freezer.
The unbaked, shaped dough balls can be frozen solid in a ziplock bag for up to two months. On a busy weeknight, pull out a few, press the almond in, brush with egg wash, and add two or three minutes to the bake time.