The Ultimate CNY Brown Butter Almond Cookie
Night before: brown your butter on medium heat. (I prep 450g which takes 15-20mins and refrigerate for future). Stir frequently to prevent burning.
Once you can smell the nutty fragrance from caramelized milk solids and see brown flecks in the butter, remove from heat.
Store in a jar and refrigerate overnight or until solid.
Roughly chop 110g of almonds (you can choose skinned or de-skinned)
Toast the almonds and 150g almond flour for 8-10mins at 170C. Remember to stir halfway through and watch out for burning.
Measure 300g of all purpose flour
Add 2.5tsp baking powder, 1.5tsp baking soda and 1.5tsp salt to the flour.
Add 150g of icing sugar to the dry ingredients.
Using a food processor, combine the almond flour with the dry ingredients
Pulse until mixed
Measure out 225g of chilled brown butter
Add the chilled butter, 1tsp of almond extract and 1tsp of vanilla extract into the food processor
Mix until just combined. The dough should be a soft and mushy consistency
Transfer into a bowl and stir in the toasted chopped almonds. Refrigerate. (Texture above is after 1h refrigeration)
Shape 1: Flower. Take 12g of dough and press it into the mold. (Tip: work in batches; refrigerate the dough until ready to use for easier shaping)
Shape 2: Heart. Take 12g of dough and press it into the mold.
Shape 3: traditional balls (favourite!!). Bite-sized 10g :)
Prepare 2 egg yolks and pound 2tbsp of Chinese almonds 南杏仁 (substitute: almond flakes). Brush cookies with egg wash and garnish with white almonds.
Option 1: Bake at 165C for 18mins, middle-rack
Yields a browned, crunchy cookie with coarse crumb and intense toasted nutty flavour!
Option 2: Bake at 155C for 19mins, bottom rack. (preferred!!) Creates a buttery, melt-in-your-mouth texture to counter the crunchy almonds
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