Almond cake is a type of Chinese pastry. The biscuit is one of the most standard pastries in Canton, and can also be found in some Chinatown bakery shops overseas. Most that are sold overseas are imported from Macau. The biscuits are small with no filling by default. They are also crunchy, sometimes crumbling on first bite.
In Macau, the snack has been one of the most popular specialty products. Especially near the Ruins of the Cathedral of St. Paul, streets are packed with 10 to 20 stores, all selling different flavours of almond biscuits next to one another. Hawkers line up on the street to push the merchandise. It is suggested on the official Macau tourism website as a famous Macanese snack.
- 225 g butter
- 2½ cups sifted flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 1 egg, slightly beaten
- 2 teaspoons almond extract
- 60 blanched almonds
- Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 2 cm balls and place on ungreased baking sheet. Flatten biscuits and press one almond into the centre of each.
- Bake 12 to 15 minutes at 175°C Turn out on wire rack to cool.