Crispy Almond Butter Cookies 酥脆杏仁饼

The dough is sticky and wet

Spread evenly on the tray, another tedious job to get it smooth and evenly. Try to use a rolling pin to roll it smooth..

After bake half cooked, have to slice it, take time too..

One by one place two almond flakes on dough which have applied with egg wash..

Ready for 2nd bake

Finished products. For my oven, i have to rotate the tray in order to get even browning..

Crispy Almond Butter Cookies 酥脆杏仁饼
(recipe source: largely adapted from 西饼物语 by Wendy Kor, with my own modification)
* 2 x (14”x14”x 1/8 “ square trays)
* One tray – 14 cut x 1” and 10 cut x 1.4” , makes 140pcs

Ingredients:
190g butter
100g icing sugar
50g egg white
220g Top flour or Cookie flour
2tsp custard powder
50g ground almond

Almond flakes
For egg wash-3 egg yolks + 1tbsp milk

Method:
1. Cream butter and icing sugar on low speed for 1 minute. Scrape mixing bowl and continue to mix on medium high speed for 3-4minutes till light and fluffy.
2. Add in egg white and mix on medium high speed for 1min.
3. Add in ground almond, mix well. Sifted in cookie flour and custard powder. Mix for 1 min to form soft dough (dough is wet).
4. Spread the dough onto the tray. Cover a plastic sheet on top and roll evenly with a rolling pin. Remove the plastic sheet.
5. Bake in a preheated oven at 170C (lower rack, fan forced) for 4mins until half cooked.
6. Take out from oven and let cool for 1min. Use a pizza cutter or knife, slice into rectangles.
7. Brush with egg yolk and place two pieces of almond flake on each of the cookie repeat until finished.
8. Do not brush egg yolk for the whole baking tray at one time, because egg yolk will turn dry quickly and almond flake will not stick to the cookie base.
9. Continue to bake at 170C (lower rack, fan forced) for 10mins or until golden brown ( try to rotate the tray for few times for even browning).
10. Once done, remove from oven and cool on a wire rack. Remove from the tray and store in air-tight container.


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