Almond Butter Cookies 杏仁牛油曲奇
Here is another light, fragrant and buttery Almond Butter Cookies, and the delicate crumbs will just melt-in-your mouth. They do store well for two to three weeks in an air-tight container. Definitely perfect to pack as a gift to your friends and relatives for this coming Chinese New Year.
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Almond Butter Cookies
Ingredients
- 130 g butter - soft to touch
- 60 g icing sugar - sifted
- 1/2 tsp vanilla extract
- 35 g beaten egg - room temp
- 165 g cake flour or plain flour - sifted
- 30 g super fine almond powder - ground almond
Instructions
- Blend butter, vanilla and icing sugar together till white and fluffy, for about 1 minute.
- Add beaten egg in 3 batches till well combined before adding the next
- Pour in flour and almond powder. Using a rubber to fold well the mixture.
- Prepare a piping bag fitted with your favourite nozzle tip, fill in batter and pipe on non-stick baking tray or tray with parchment paper.
- Bake in preheated oven at 165 degrees C for about 18-20 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
Notes
- 杏仁牛油曲奇 Almond Butter Cookies
- 外酥及入口即化感, 口感非常棒! 很适合在新年期间拿来送礼给亲戚朋友~
- 材料:
- 130克 牛油,稍微软
- 60克 糖粉,过筛
- 1/2茶匙 香草香精
- 35克 鸡蛋液,常温
- 165克 底筋面粉或中筋面粉,过筛
- 30克 杏仁粉 (超细)
- 将牛油,香精和糖粉打发至泛白。
- 蛋白分3次倒入,搅匀后才加入下一次.
- 倒入面粉和杏仁粉,用橡皮刮刀翻拌均匀即可。
- 将面糊装入花袋内,挤出自己喜欢漂亮的花形在不沾底烤盘上或烤盘铺上油纸。
- 放进预热烤箱摄氏165度烤约18-20分钟或至金黄色。饼干待凉后放入密封罐保存2-3星期都没问题。
- 烘烤的温度和时间仅供参考,请按烤箱性能适当调整