Chef Winse Chan’s Almond Cookies 杏仁餅乾

Winse Chan is a chef from Scotland and soon to be author of a cookbook about classic and authentic Chinese recipes, passed down from generations and inherited from the women who have influenced her cooking.

She is currently working with Nee Hao Magazine to bring you a series of exclusive mouth watering recipes for you to try cooking at home.

Winse Chan

Almond Cookies   杏 仁 餅 乾

These popular Hong Kong little crunchers are ideal for afternoon nibbles with tea. My grandma thought they are tastier when lard is used but if you prefer the less fatty option then use nut oil. I have tried both methods and there is little difference in taste or texture. It may just be a matter of preferences. Either way it will not compromise the crunchiness of the cookie.

Note: – It all depends on the egg! Remember to choose the right size of eggs! I’ll always use a large egg for this recipe as the egg binds the dough together. You want slightly dry and crumbly dough that can be pressed and rolled together into balls without it falling apart. The dough is supposed to be slightly dry when held together but not wet and soggy!

What I have found about supermarket eggs: – Some supermarkets’ large eggs are of a very similar size to a small egg. If that is the case then use 1 and either ¼ or ½ of the small eggs. Judge the consistency of the dough with your hands.

Make:  20-25

Prep Time: 20 minutes

Cooking Time: 15- 20 minutes

Winse Chan


170 grams plain flour

100 grams caster sugar

80 grams grounded almonds

70 grams lard or 80 ml peanut oil

1 large free range egg

1 free range egg yolk

½ teaspoon bicarbonate soda

½ teaspoon baking powder


Sift flour into a large bowl, add bicarbonate soda, almonds and baking powder into flour mixture, mix well.

Add egg, sugar, lard or oil and knead to form a dough.  Divide into 20 to 25 sections and roll into balls.

Place each ball onto a baking tray. Press each ball in the centre to flatten out the balls to resemble a cookie. Brush the surfaces and the sides of the cookies with egg yolk.

Preheat the oven to 200 degrees Celsius, 400 degrees Fahrenheit at gas mark 6. Place in the upper section of the oven and bake for 15 to 20 minutes until golden brown.

Rest for 10 minutes. Enjoy.

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