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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 180g almond powder, 180g cake flour, and 120g sugar into a large bowl and mix well.
Watch out
Ensure the bowl is completely dry before adding dry ingredients, otherwise flour will lump and ruin the cookie texture.
Add 100g unsalted butter and 1/4 tsp salt, rub the butter and flour together with hands until fully combined.
Watch out
Butter must be thoroughly rubbed into the powder, otherwise there will be oil pockets and holes after baking.
Add a little almond essence to enhance the aroma and mix well.
Watch out
Add only a small amount of almond essence, otherwise it will taste too strong and bitter.
Gently crush 70g almond flakes, add them into the bowl, and mix into the dough.
Watch out
Do not crush the almond flakes too fine to maintain a rich texture.
Add 2 tablespoons of water and knead until the dough reaches a consistency that can be squeezed into a ball without easily falling apart.
Watch out
Do not add too much water at once, otherwise the dough will be too wet to form shapes.
Pack the dough firmly into the wooden cookie mold, slice flat with a scraper, then tap the mold to release the almond cookies.
Watch out
Slice flat and tap both ends of the mold when demolding, otherwise the cookies will break or be uneven.
Neatly arrange the demolded almond cookies on a baking tray lined with parchment paper.
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Leave adequate space between cookies for even heat distribution during baking.
(Optional) Mix in a little roasted black sesame seeds into part of the dough to make black sesame almond cookies.
Watch out
Do not add too much black sesame, otherwise it will overpower the almond aroma.
Wear oven mitts when removing the hot baking tray from the oven to prevent severe burns.
Preheat the oven at 160°C for 8-10 minutes, bake the almond cookies at 180°C for 15 minutes until golden and crispy.
local_fire_department180°C for 15 minutesWatch out
Monitor the browning during baking, lower the temperature if coloring too fast, otherwise they will burn.
Transfer the baked almond cookies to a cooling rack to dissipate moisture, enjoy once cooled.
Watch out
Freshly baked cookies are very fragile, handle gently with care when moving, otherwise they will crumble.
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