Almond Biscuits (杏仁餅)


Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, April 2004).

Prep: 20 min   Cook: 45 min   Makes: 60 slices


  1. 3 egg whites
  2. 1/2 cup caster sugar
  3. 1 cup plain flour, sift
  4. 1/2 cup raw almonds
  5. 1/2 cup whole shelled pistachio nuts


  1. Beat 3 egg whites in a mixer until stiff peaks form. Add 1/2 cup sugar slowly and continue beating until dissolves.
  2. Fold in 1 cup flour, 1/2 cup almonds and 1/2 cup pistachios. Pour mixture into a greased pan and bake covered, in a preheated 160°C oven for 35 min.
  3. Allow to cool then wrap in aluminium foil and refrigerate overnight.
  4. Using a sharp knife, cut the biscuit mixture into very thin slices and place them on a baking tray to bake again, uncovered, in a preheated 160°C oven for 10 min or until golden brown.


  1. The heat from each oven can differ slightly, please adjust the baking timing accordingly so that your biscuits will not get burned.