Chinese almond cookies

Your ingredients

Get ready: Kitchen scales, mixing bowl, lined baking trays and cooling rack.

• 🍚250 g plain flour
• 🥣130 g finely ground almonds
• 🍯100 g caster sugar
• 🥣1 tsp baking powder
• 🥣½ tsp bicarbonate of soda
• 🥣¼ tsp salt
• 🥣120 ml neutral cooking oil, plus a little if needed
• 🥣40 whole almonds
• 🥚1 egg yolk mixed with ½ tsp water, optional glaze

Let’s make it

1. Mix a crumbly dough

   Heat the oven to 180°C, or 160°C fan. Mix flour, ground almonds, sugar, raising agents and salt. Stir in oil, then press the crumbs together with your hands. Add a teaspoon more oil only if the mixture will not hold when squeezed.

2. Shape gently

   Divide into about 40 pieces, roughly 15 g each. Press each into a small ball and push an almond halfway into its centre. Arrange on a lined baking tray with gaps. These are delicate, so gentle hands beat speedy hands.

3. Bake and let them set

   Brush with optional egg glaze. Bake for 18–20 minutes until pale golden. Leave on the tray briefly, then transfer carefully to a rack and cool completely. They firm up as they cool: save the taste test for then.