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Monday, July 21, 2008

Almond Puff Fingers 杏仁条

These are called Almond puff pastry if you ever see them in Baker’s Cottage (a Msian bakery chain). I prefer calling them almond puff fingers, as they are finger sized.

This is a copycat version of those found in Baker’s Cottage. Not as buttery as theirs, as mine uses frozen store bought puff pastry. More convenient!!! Sacrificing on flavour.... 'sigh'

I tried this 2 times, doing it better the 2nd time around. First time, the top was a bit chewy because I used pure egg white and Hub said it’s not sweet enough. 2nd time, I mixed the egg white with sugar and it tasted similar with the ones bought from BC.. 2 thumbs up from Hub.

1 pack puff pastry
2 Tbsp egg white
2 Tbsp fine sugar (not icing sugar)
80gm almond flakes
2 Tbsp fine sugar

1. Roll out pastry in between 2 sheets of plastic to thickness of 5mm.
2. Mix egg white with 2 Tbsp sugar.
3. Peel upper sheet of plastic and spread egg white mixture evenly on top of pastry.
4. Sprinkle almond flakes all over pastry.
5. Replace top sheet of plastic and lightly roll to press almonds onto pastry.
6. Remove upper plastic sheet and sprinkle remaining sugar over almonds.
7. Put pastry into the freezer for half an hour to set the topping.
8. Preheat oven to 180C(fan)/200C.
9. Cut pastry into finger sized pieces. ( I cut up 40 pcs of them ) Place them onto a baking sheet. No need to grease baking sheet.
10. Bake for 12 mins on 180C and 30 mins on 140C.

Period of baking varies depending on ovens. The first bake of 180C should end when the almonds achieve a very light golden colour and the pastry is well risen. 2nd bake of 140C is to make it crunchy. You may need to bake it longer if it’s still not crunchy enough. But raising it to 150C may produce a slightly browner colour. Do what you may think is suitable for your preference of colour.

Almond flakes sprinkled onto rolled out pastry that had been applied with egg white and sugar

Sprinkle on more sugar...

Cut them up into finger sized pieces

All puffed up and ready to be munched!!!


  1. Wow,your almond puff looks gorgeous.Ya!I totally agree with you.The most important ingredient in this almond is puff is egg whites.The first time I made I forgot the egg whites..:) I think adding it can hold the almonds slice better.Yummy!!

  2. hi Wendy,

    Wow, I totally adore u bloggie! So many wonderful recipes! This almond puffs are so famous in hongkong! Thanks for sharing!

  3. this is so cool! recently, someone brought over a bag of these from Taiwan. I was wondering how to make them and then I found it on your blog. I didn't even know what it was called. thank you!

  4. Esther,
    I made up the English name myself.
    It's really nice if you make this yourslef, fresh from the oven.

  5. Hi your almond puff is so pretty! Mine doesnt puff up so high, and some remains flat, never puff up at all... did it twice, same result. Though the 2nd time i tried not to roll too thin. Can it be the brand of puff pastry used?

  6. Liliacz,
    Does you oven come with a fan? If not, go for 200C. Using a built in or ovenette?
    Sometimes, if I itchy itchy bake it at 170C, it's not as puffy as 180C, So, you might need 200C and 160C as mine comes with a strong fan.
    Higher temp will puff them up better

  7. Mine is a fan forced oven. I thought use fan forced oven has to be of lower temp? I set it at 10degrees below yours... and its a little burnt.

  8. Lilacz,
    Mine is fan forced too.
    But I've made this a few times and each time they puff up nicely. But everytime I use Pampas brand. It's hard to find, sometimes you can get them in cold Storage or Jusco, and it seems elusive. My hubby's aunt used Kawanku to do it according to this recipe, and she was happy with the results. Hmm... some puff and some don't puff, all in the same batch?

  9. I have tried this and we all love it. Well, mine didnt puffed up as high as yours... I suppose is the quality of pastry? Maybe too old? Anyway, I just bought i more roll frm BWY and will try second attempt as husband asked for more! Thanks for sharing! Cheers.

  10. Angeline,
    Nothing's better than the man asking for more.
    Mine is just slightly more than 1cm tall, after puffed, not as high as Baker's cottage ones.

  11. Hi Wendy,
    When you put them onto the baking sheet for baking, do you need to space out each of the cut sized pastry? Thank you.

    *New Baker*

  12. New Baker,
    Let's say I cut each strip 1.5cm wide, then I space it 1.5cm wide. You need some space for hot air to circulate. So that the puffing will be maximised. It won't expand side ways.

  13. im going to do this tomorrow all so. but where can i buy the ingredenients in china?

  14. wendy,
    The pastry wouldn't go as high as your's..
    Why's that?

  15. Anonymous,
    Could it be you rolled it too thin?
    I'm not sure where are u from, but if you're from Malaysia, Kawanku brand gives a rather thin effect.
    I used Pampas for this.

  16. Oh, I love the crispy almond flake.. had been munching these fingers for days. The only thing is it can't retain the crisp even in the airtight container. how do u store them?

  17. esther,
    you might not have dried it enough while baking.
    I keep this for at least 2 weeks and it was ok.

  18. Hi Wendy, I baked mine at 200 for about 10-15mins till golden brown at the top as I was in a hurry. Mine didn't puff as much but they were simply delicious!! Thank you so much for this simple yet very tasty recipe!

  19. Jess,
    Next time when you have more time, try it again :)

  20. Hi Wendy, I used the pampas sheets. How many sheets shld I use or just one?

  21. little ray,
    this recipe is enough for 1 to 2 large sheet.
    It's just a guide, you can add more sugar or more almonds...or more eggs to bind, according to your preference


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