Baking History

A Taste For The Past

Chinese Almond Cakes

Posted by bakinghistory on February 5, 2008

almond-cakes-5.jpg

Traditional Chinese almond cakes

here is the ROUNDUP

This is my entry for the Chinese New Year blog event hosted by FoodFreak.

From the original recipe by Sara Bosse and Onoto Watanna [pseud.]

In: “Chinese-Japanese Cook Book”, c1914—USA

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies

1/4 cup (50 g) almond oil

1/2 cup (50 g) almonds, blanched

1-1/2 cups (180 g) confectioners’ sugar

2 eggs

To decorate: 10-12 almonds, blanched and split in half + 1 yolk mixed with 1/2 tbsp water

Preheat the oven to 325°F (160°C)

Place the almonds, rice flour, and sugar in the bowl of a food processor and process until the almonds are chopped very fine. Add the almond oil and pulse until the mixture resembles wet sand. Add the eggs and process briefly, until a soft dough forms.

Sprinkle some rice flour on a wooden board and roll small amounts of dough into balls about the size of a small walnut.

Press the balls with the bottom of a glass (floured), then brush with egg wash and place a split almond in the center.

Alternatively, you can roll the dough 1/4-inch (0.6 cm) thick, then cut the cookies with a round cookie-cutter.
Bake the cakes on baking sheets for 1 hour, making sure the oven temperature is not higher than 325°F (160°C)

Let the cakes cool on racks and store in an airtight container

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10 Responses to “Chinese Almond Cakes”

  1. Simona said

    Very nice. I am wondering about their flavor and texture , since I have never tasted anything baked that was made with rice flour.

  2. barbaralee said

    sounds pretty simple, but they look very delicious :)

  3. bakinghistory said

    @ Simona: they have a nice sandy texture, which is given by the rice flour

    @ Barbaralee: thanks, they one of the best versions I have ever tried.

  4. FoodFreak said

    Chinese New Year – The Year of the Rat – Round-Up

    Gung Hay Fat Choy! Happy New Year!

    Welcome to the year 4706, or the year of the rat!

    When I invited you for a foodie blog celebration of the lunar New Year according to the Chinese calendar, I had no idea so many people would participate, I know

  5. Barbara said

    They look great! Yummy! :-)

  6. bakinghistory said

    @FoodFreak: Thank you! And thanks for hosting this great event–it was fun to participate!

    @ Barbara: Thanks! and thanks for stopping by!

  7. That is a beautiful, classic cookie. When I was young, I might have thought they were too plain, but now I am wiser and would love to have one right now.

  8. bakinghistory said

    @ T.W.: Thanks! I am virtually offering you a couple of these cookies with a nice cup of tea :-)

  9. James Uig said

    I’m looking for the recipes:Chinese breads,Hopia (Filipino for laminated pastries),Pan de coco,pan de sal and Hopia baboy. Please,help

  10. bakinghistory said

    @ James: hi! Unfortunately I do not know the recipes you are looking for, but I can recommend that you visit this site The Fresh Loaf where you can look up for recipes and also ask in the forum whether anyone knows these recipes and might share them with you. Good luck!

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