Korean Chinese Almond Cookies

Ingredients

The Korean Chinese Almond Cookies differ from the original Swedish Mandelmusslor by incorporating Korean and Chinese flavors. The addition of ginger and five-spice powder gives these cookies a unique twist, infusing them with a subtle warmth and depth that sets them apart from the traditional recipe. We alse have the original recipe for Mandelmusslor, so you can check it out.

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 large egg 1 large egg
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• Sliced almonds, for garnish Sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the egg to the butter mixture and mix until well combined.
4. 4.
   In a separate bowl, whisk together the almond flour, ground ginger, and five-spice powder.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. 6.
   Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
7. 7.
   Flatten each ball slightly with the palm of your hand and press a sliced almond onto the top of each cookie.
8. 8.
   Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
9. 9.
   Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the best texture in the cookies.
• Ginger — Freshly grated ginger can be used instead of ground ginger for a more intense flavor.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra crunch, you can sprinkle some crushed almonds on top of the cookies before baking.
• If you prefer a stronger ginger flavor, increase the amount of ground ginger to your liking.
• These cookies can be stored in an airtight container for up to a week.

Serving advice

Serve these Korean Chinese Almond Cookies as a delightful accompaniment to a cup of tea or coffee. They also make a lovely addition to a dessert platter or gift box.

Presentation advice

Arrange the cookies on a decorative plate or in a cookie tin for an elegant presentation. Dust them with a sprinkle of powdered sugar for a touch of sweetness and visual appeal.