Family friendly Dessert Asian

Little almond biscuits

Name: Little almond biscuits
Yield: 40
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 150g caster sugar; 125g unsalted butter, softened; 1 egg; 1/2 teaspoon almond or vanilla extract; 1 1/3 cups (200g) plain flour; 1/2 teaspoon baking powder; 75g almond meal; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 40 blanched almonds

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by Jill Dupleix

Food writer

Oct 03, 2015

These crisp, melt-in-the-mouth little biscuits are all you need at the end of a good Chinese meal. Serve with orange quarters, lychees, and chrysanthemum tea for the best dessert experience.

150g caster sugar
125g unsalted butter, softened
1 egg
1/2 teaspoon almond or vanilla extract
1 1/3 cups (200g) plain flour
1/2 teaspoon baking powder
75g almond meal
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
40 blanched almonds

Method

1.

Preheat the oven to 180°C.
2.

Using an electric mixer, place the sugar and butter in a bowl and beat together using electric beaters for 3 minutes until pale and creamy.
3.

Add the egg and the almond or vanilla extract and beat until smooth. Gradually sift in the flour, baking powder and salt, mixing with a knife or spatula. Add the almond meal, ginger and cinnamon without overmixing.
4.

Take a teaspoonful of the dough, roll lightly into a ball and place on a baking tray lined with greaseproof paper. Place about 15 biscuits on the baking tray. Lightly press an almond on top of each one and bake in batches in the middle of the oven for 10 minutes or until lightly golden. Transfer the biscuits on the paper to a wire rack - they will crisp as they cool. When cool, store in an airtight tin.