Almond Cookie Recipe (杏仁餅乾)

Almond Cookie Recipe (杏仁餅乾)

  • Servings: 75 cookies
  • Difficulty: easy
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ACT hosted a Almond Cookie class taught by with Mr. Chiu and a great time was had by all attendees. Pictures from the event are interspersed between the usual recipe steps. If you're in the Seattle-area we hope to see you at our next class!


  • 600g (100%*) Cake flour
  • 60g (10%) Milk powder
  • 420g (70%) Light brown sugar
  • 360g (60%) Unsalted butter or pork fat
  • 12g (2%) Salt
  • 18g (3%) Ammonium carbonate (picture)
  • 6g (1%) Baking powder
  • 6g (1%) Baking soda
  • 2 teaspoons Almond extract
  • 1 egg
  • Sliced almonds
  • *Bakers’ percentages allow you to easily scale the recipe up and down

    Other Equipment:

  • Baking sheets
  • Mixing bowls
  • Stand mixer
  • Scale
  • The scale is important! Accurate measurements are best done by weight and not by volume.


Preparing the Dough

– Sift and combine the cake flour and milk powder in a bowl. Add baking powder, baking soda, salt, and set aside.

– Combine sugar, butter, and salt in the mixer and beat at medium speed until combined

Almond Cookie Class
– Beat egg together with the ammonium carbonate and add to the mixing bowl. Mix on low until combined.

– Add dry ingredients and continue mixing

– Add almond extract and mix until all ingredients are well combined

– Roll out dough and cut into 20 gram pieces


– Roll each piece into a ball and place 15 per baking sheet and insert four almond slides vertically

– Bake for 20 minutes at 375 degrees. Allow cookies to cool then begin chomping.



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