Hong Kong Almond Cookies

150g unsalted butter, softened
100g caster sugar
1 large egg
1 teaspoon vanilla extract
150g self-raising flour
150g plain flour
75g flaked almonds, roughly chopped (plus extra for topping)

For Finishing
1 egg, beaten (for egg wash)
Optional: 1–2 drops yellow food colouring for a traditional bakery appearance.

PREPARATION

1. Preheat the oven to 180°C and line a baking tray with baking paper. Beat the softened butter and caster sugar together until pale and fluffy. Add the egg and vanilla extract, mixing until smooth. Sift together the self-raising flour and plain flour, then gently fold them into the butter mixture by hand until a crumbly dough forms. Fold through most of the chopped flaked almonds, reserving a small handful for topping.

COOKING

1. Divide the dough into two portions.
2. Roll each portion into an even cylinder.
3. Slice the dough into 1cm thick rounds.
4. Roll each piece lightly into a ball, then gently flatten into a small disc.
5. Place the cookies onto the prepared baking tray, leaving a little space between each one.
6. Lightly score a criss-cross pattern on the tops using a knife, if desired.
7. Brush each cookie with the beaten egg.
8. Sprinkle the reserved chopped almonds over the top of each cookie.
9. Bake for 8–12 minutes, depending on their size, until lightly golden.
10. Leave the cookies to cool on the tray for 5 minutes.
11. Transfer to a wire rack to cool completely before serving.

School of Wok Tips

• Make sure the butter is at room temperature before creaming it with the sugar to achieve a light, fluffy texture.
• Fold the flour in by hand rather than overmixing with a machine—this helps create the cookies' signature crumbly texture.
• Chilling the dough briefly if it becomes too soft will make it easier to shape.
• The cookies become even more crumbly as they cool completely, so resist eating them straight from the oven if you want the authentic texture.

FAQs

Why are Hong Kong almond cookies so crumbly?
The combination of butter, a relatively low moisture dough and gentle hand mixing creates their distinctive melt-in-the-mouth texture.

Can I add almond extract?
Yes. Although this version gets much of its flavour from the almonds themselves, a few drops of almond extract can enhance the aroma if you prefer a stronger almond flavour.

How should I store them?
Store the cookies in an airtight container at room temperature for up to one week. They also freeze well for up to three months.