ReceptnaptárAlmond cookies with apricot (xìngrén bǐng light)
Xing ren bing (almond biscuits) are a classic crumbly treat of Cantonese bakeries: fragrant with almond and a little sandy, decorated with an almond or apricot pressed into the middle. This version uses a flour mix and a little honey, so it is lighter.
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Method
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- Preheat the oven to 175 °C (160 °C fan) and line a baking tray with baking paper.
- Mix the egg with the honey and vanilla.
- Add the ground almonds, oat flour, baking powder and salt and knead into a soft dough; if it sticks, chill for 10 minutes.
- Shape 18 equal balls, place on the tray and flatten with your palm.
- Press a piece of dried apricot or an almond into the centre of each and brush with beaten egg yolk.
- Bake for 12–14 minutes until golden; cool on a rack.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Ground almonds make the dough fragile, so shape it gently with your hands.
- The egg yolk wash gives a glossy golden surface.
- They harden as they cool, so do not take them off the tray too soon.
- Keep in a closed tin for 1 week.
Frequently asked questions
Is it gluten-free?
Oat flour can be gluten-free if made from certified oats; or use only ground almonds.
Other toppings?
Dried cranberries, goji or whole cashews.
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More chinese ideas
- Black sesame and date cookies
- Poached pear with goji berries
- Almond milk pudding (xìngrén dòufu)
- Sweet potato sesame balls (baked with little oil)
- Coconut tapioca pudding with mango
- Matcha yogurt bars (frozen)
- Chestnut oat bars
- Silken tofu chocolate mousse
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