Almond cake / Bánh Hạnh Nhân thơm ngon - phiên bản 🍋 gừng phù hợp ngày Tết 🧧/ Diễm thích nấu

Bánh hạnh nhân là loại bánh thơm nhẹ mùi hạt, béo vừa phải và rất dễ ăn. Khi nướng lên, bánh có lớp vỏ hơi giòn, bên trong mềm xốp, vị ngọt thanh chứ không gắt. Nhờ có hạnh nhân nên bánh giàu dinh dưỡng, tốt cho sức khỏe, đặc biệt phù hợp để ăn cùng trà hoặc cà phê. Đây là món bánh đơn giản nhưng tinh tế, thích hợp cho gia đình hoặc làm quà tặng.
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#banhhanhnhan
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#diemcanada#diemthichnau

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First, let me go over the ingredients so everyone can prepare them easily. You’ll need 550g of roasted almonds, 50g almond flour, 100g butter (unsalted or salted), 200g organic sugar, 30g all-purpose flour, 4 egg whites, and about 3g of pink salt. Don’t worry, at the end of the video I’ll put the full recipe and measurements on the screen so it’s easy to save and make later.

Now, let’s start with the egg and sugar mixture. Add the 4 egg whites into a stainless steel bowl—stainless steel works best for whipping eggs and mixing sugar. Today, I separated the eggs myself, but if you want convenience, Costco sells cartons of egg whites that are super quick to use. Don’t throw away the yolks—they’re great for sponge cake, flan, or other recipes.

Next is the butter. I melt it in the microwave, but if you don’t have one, placing the butter over a pot of hot water works too. For the sugar, I’m using organic sugar because it’s naturally sweet and not harsh on the throat. To help it dissolve faster, I place the egg bowl over a pot of hot water and stir gently until fully dissolved.

Once the sugar is dissolved, add the melted butter along with about 3g of pink salt to give the cookies a gentle, rich flavor. Then add the all-purpose flour. You could make it 100% almond flour if you like, but I add a little flour to make the cookies crispier. After that, add the almond flour to make the cookies richer, more fragrant, and incredibly satisfying.

Now it’s time for the almonds. Gradually fold them in using a spatula, stirring gently in one direction so the almonds don’t break and the egg-sugar-butter mixture coats each nut evenly. This helps the cookies smell amazing and taste delicious after baking. If the mixture seems too wet, just add a bit more almonds.

While mixing, preheat the oven to 335°F (170°C) for about 15 minutes. Line a baking tray with parchment paper and spread the batter evenly. The thinner the layer, the crispier and more fragrant the cookies will be. Bake for about 7–10 minutes, until lightly golden and slightly browned at the edges. Take them out early so they’re easier to cut. Flip the cookies over onto another sheet of parchment and cut them evenly. Once cut, return them to the oven at 110°C to dry and crisp them.

For a special adult version, you can add a little grated lemon zest and fresh ginger for a gentle tang and warm aroma. It’s incredibly fragrant, but I left it out for the first batch since it’s for little ones.

Once the cookies are completely cooled, store them in an airtight container or zip bag. Thank you so much for watching! I hope everyone enjoys making these almond cookies, eating them, and sharing them with loved ones. Wishing you happiness, health, and lots of joy. See you in the next video! 💛