Xingren bing (杏仁饼)

Name: Xingren bing
Total time: 59 min
Yield: 40
Cuisine: China
Ingredients: 240 g wheat flour; 160 g almond flour; 100 g sugar; 5 g baking powder; 2.5 g baking soda; 1.5 g salt; 120 ml neutral cooking oil; 40 pcs almonds; 1 pcs egg yolk

China

Crispy cookies with almond, featuring a delicate nutty aroma. Quick and simple to make, perfect for tea time.

Ingredients

240 g wheat flour
160 g almond flour
100 g sugar
5 g baking powder
2.5 g baking soda
1.5 g salt
120 ml neutral cooking oil
40 pcs almonds
1 pcs egg yolk

Steps

In a large bowl combine wheat flour, almond flour, sugar, baking powder, baking soda, and salt. Mix with a fork until homogeneous.
Add the neutral cooking oil and stir with a fork until no dry flour remains.
Form the dough by gathering all clumps together. The dough may crumble easily but should have a uniform texture.
Using a kitchen scale, divide the dough into 40 portions, each weighing about 15 g.
Shape each portion into a ball, place it on your palm and press half an almond into the dough.
Place the cookies on a baking sheet lined with parchment paper, leaving small gaps.
If desired, whisk the egg yolk with ½ teaspoon of water and brush the cookies with it.
Put the sheet into a preheated oven at 180°C (or 160°C with convection) and bake for 18–20 minutes until golden.
Cool the cookies on a rack until completely cooled, then store in an airtight container.