Fortune Cookies

Almond Fortune Cookies recipe from Wing Yip. Perfect for Chinese New Year, bake these almond fortune cookies for some fun after a Chinese!

Brought to you by Wing Yip

 

Perfect for Chinese New Year, bake these almond fortune cookies for some fun after a Chinese!

Ingredients

  • 2 large free-range egg whites
  • 3 tbsp vegetable oil
  • 2 tsp almond extract
  • 100 g caster sugar
  • 80 g plain flour
  • 2 tsp cornflour
  • a pinch of salt

Instructions

1
Line a baking sheet with a silicone mat or greaseproof paper. Write out or print your fortunes onto 12 slips of paper, measuring 6x1cm (21⁄2x1⁄2in).
2
Put the egg whites, vegetable oil, extract and sugar into a bowl. Using an electric mixer, whisk until frothy – this should only take 20-30 seconds, as you don’t want it aerated.
3
Sift in the plain flour, cornflour and salt, then carefully mix together to incorporate, being careful not to add any air into the batter. Chill the mixture for 30 minutes.
4
While the batter is chilling, preheat the oven to 150oC/Gas Mark 2.
5
To bake the cookies, place 1 tbsp of the batter onto the silicone mat and, using the back of a spoon, spread in a circular motion to create a circle 8-9cm (31⁄4-31⁄2in) in diameter. Depending on the size of your baking tray, repeat once or twice more so that you have 2 or 3 cookies on the tray. Do not try and bake any more than that at a time.
6
Bake the cookies in the oven for 10-12 minutes until the outer edges are a light golden brown.
7
Remove the cookies from the oven and, working very quickly, use a palette knife to lift the cookies off the baking tray, then place a fortune in the middle. Fold the cookie in half to create a half-moon shape and firmly pinch the edges together to seal them.
8
Using the side of a glass, press the folded side of the cookie onto the glass edge, then pull the two corners down to get the fortune cookie shape. Once shaped, place into a hole in the muffin tin to help them retain their shape while they cool. Repeat steps 7 and 8 for the remaining baked cookies.
9
Repeat steps 5-8 for the remaining cookie batter, until you have made all 12 cookies.
10
Leave them to cool completely before serving.

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