Chinese New Year is round the corner! Thought I’d quickly share this Almond Cookies Recipe before I head off for my holiday tomorrow (can’t wait!).
Are you still fretting over the menu for your CNY reunion meal? If you need more recipe ideas and inspiration, you’ll definitely have to check out the following articles:
- 12 Easy Chinese New Year Recipes for Good Luck & Prosperity
- Ingredients for Steamboat, Easy Soup Bases and the Best Dipping Sauces
Yes, no kidding, as you can see from the topic of this post, this recipe is low in carbs, keto-friendly, vegan and absolutely free of sugar. These are not just ordinary ‘healthy’ almond cookies but unique ones made with Chinese almonds – Southern sweet apricot kernels a.k.a. nan xing (南杏). Which means, these almond cookies are very nourishing to our lungs and skin. 😀 吃甜点也可以美美的！
The Chinese almonds in this recipe come in the form of unsweetened almond powder 无糖杏仁粉. I used Fresh Bean House Almond Powder which you can easily buy online. NTUC Fairprice sells it too. I like this brand because the almond powder is really aromatic and has no added sugar. You can use it to make almond tea, almond paste or even almond pudding.
Use regular almond flour if you can’t get Chinese almond powder
If you can’t find Chinese almond powder, you can substitute with almond flour i.e. omit the Chinese almond powder and use 200g regular almond flour instead of 150g. The taste will be quite different though as that unique Chinese almond flavour is what makes these cookies so special. And of course you’ll be missing the tremendous benefits that Chinese almonds bring with them.
These almond cookies are soft, chewy, not very sweet and have a lovely fragrance of both Chinese and regular almonds.
All of you peeps have to give this almond cookie recipe a try, particularly the ladies. Remember, nourishing to the skin, lol. 😉
- 50g Chinese almond powder
- 150g extra fine almond flour
- 100g coarsely ground almonds
- 70g powdered erythritol
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 60ml extra light olive oil (or any other neutral tasting oil)
- 40ml unsweetened almond milk