Goong Goong’s almond cookies from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 194) by Kristina Cho

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Notes about this recipe

  • AndieEats on February 20, 2026

    I really wanted to like these, but had several issues with them. They spread too much that they were crispy throughout rather than the described "soft in the center and crisp around the edges". An hour chill in the fridge and putting down closer to 1 inch rather than 1/2 made the end result more like the photos. The almond flavour is also too strong for our tastes, with someone mentioning that it tasted like marzipan. The egg wash could use a couple drops of water to thin out and spread more evenly.

  • Thorium0232 on December 23, 2025

    One of my favorite cookies.

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