White Almond Cookies(白杏仁酥)

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White almond cookies are one of those timeless treats that instantly bring back memories of traditional bakeries and festive cookie jars. With their pale, snowy appearance, light almond fragrance, and melt-in-the-mouth texture, these cookies are simple yet incredibly nostalgic. They may look plain, but one bite is enough to understand why they’ve remained a classic for generations.

This recipe focuses on achieving that signature white color, delicate crumb, and gentle almond aroma—perfect for Chinese New Year, special occasions, or simply enjoying with a cup of tea.

The making method is quick and simple using almond flour and roasted almond flakes, filling the kitchen with a delightful almond aroma. Baked at low temperature, these cookies are white instead of golden color of ordinary butter cookies and have a flaky texture with a delicious blend of roasted almond and peanut oil flavors.

INGREDIENTS

100g Almond Flakes

140g All Purpose Flour

100g Corn Starch

70g Icing Sugar

60g Almond Flour

2g Salt

130g Peanut Oil

 


METHODS

1.Toast the almond flakes over medium-low heat until lightly golden. Remove and cool completely.

2.In a large bowl, combine together all-purpose flour, corn starch, almond flour, salt and shift in the icing sugar. Whisk until all well combined.

3. Add in the toasted almonds and gradually pour in oil while mixing with a spatula or a spoon until the mixture is crumbly, then use clean hands to knead until a soft, non-sticky dough forms.

4. Place the dough on the silicon mat, place a piece of baking paper on top, slightly press it flat and roll it to about 1.3cm thick. Use a 2” round cutter to cut out the shapes, place them on the baking sheet. Re-roll the scraps and repeat.

5.Bake for 20-25 minutes at 160°C until the bottom is lightly golden and the top is pale.

6. Let the cookies cool completely and store in an airtight container.

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