Chinese Almond Cookies Recipe

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Original Recipe: Adapted from Through The Kitchen Door, originally from My Secret Recipe Series: New Year Cookies by Alan Ooi

INGREDIENTS:

DIRECTIONS:

Gather all the ingredients. Center a rack in the oven and preheat the oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
Combine all the dry ingredients in a stand mixer. With your mixer on low medium speed (with the beater attachment), mix all together.
Slowly add oil and mix until a cohesive dough forms.
The dough should be just enough to hold its shape when you try to roll it into a ball. If they look more like crumbs, add 2-3 tsp (10-15 ml) vegetable oil at a time.
Weigh the dough to make 1-inch (2.5 cm) cookie (0.4 oz, 10 g) or 1 ½-inch (3.8 cm) cookie (0.7 oz, 20 g). Roll the dough into a ball with your palms. Place it on a baking sheet lined with parchment paper and repeat until all the dough is used up. You can make a 10-gram ball using a teaspoon measuring spoon.
[optional] If you want to put a piece of almond on the cookie, hold the cookie ball on your palm and gently press the almond into the dough.
Beat the egg yolk in a small bowl. Using a pastry brush, lightly glaze the top of the cookie balls with the egg yolk.
Bake at 350ºF (180ºC) for 15-20 minutes, or until the cookies become slightly golden. Let them cool on a wire rack and store in an airtight container.

PRO-TIP:

You can keep the leftovers in an airtight container and store on the countertop for 4-5 days or in the freezer for a month.
The recipe is adapted for lower carb count.