Chinese Almond Cookies

About Chinese Almond Cookies

Ingredients

• Toasted almonds, finely chopped ½ cup
• Toasted whole almonds ¼ cup
• Refined flour (maida) 2 cups
• Sugar ¾ cup
• Brown sugar ¼ cup
• Bakin soda ½ tsp
• Baking powder 1 tsp
• Salt 1 tsp
• Butter ½ cup
• Vanaspati ghee ½ cup
• Vanilla essence 1 tsp
• Eggs 2

How to Make Chinese Almond Cookies (Stepwise Photos)

Method

1. Take refined flour, sugar, brown sugar, baking soda, baking powder and salt in a bowl and mix well.
2. Take butter and vanaspati ghee in a mixing bowl and whisk well. Add vanilla essence and eggs and whisk.
3. Add the flour mixture to the egg mixture, a little at a time, and mix well with a spatula. Add chopped nuts and mix well to make a firm and smooth dough.
4. Shape the dough into a long rectangle log, wrap tightly in butter paper or aluminium foil and refrigerate for 4 hours.
5. Preheat the oven to 200º C. Line a baking tray with butter paper.
6. Cut the dough into pieces and shape each piece into a round cookie. Place them on the butter paper lined baking tray. Place a whole almond firmly on top of each cookie.
7. Keep the tray in the preheated oven and bake for 20 minutes.
8. Cool and serve or store in airtight container.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps