Sakura Almond Flakes

Sakura Almond Flakes

by Wan Fengling

4.9 (1)







"Who said that this is the April of the world, it's just a moment of hurried opening." A lyric that I like very much. The four seasons change, the years are rushing, and a lot of helplessness. But we can at least be the caring people of life.
The reason why this cookie is expressed in a circle is because I think the simplest graphics can highlight the unique beauty of cherry blossoms. Thanks to the addition of almond flour, the finished product is very crisp and delicious, and with cherry blossom decoration, it is even more beautiful and delicious.


Sakura Almond Flakes

1. Take the salted cherry blossoms and soak them in an appropriate amount of cold water for about 10 minutes to remove the salt. After the water is pressed dry, it will be shaped slightly for later use.

Sakura Almond Flakes recipe

2. To soften the butter at room temperature, add in powdered sugar and mix well, without whisking.

Sakura Almond Flakes recipe

3. Add milk and mix well to form a smooth batter.

Sakura Almond Flakes recipe

4. Mix the flour and almond flour and sift in.

Sakura Almond Flakes recipe

5. Mix well with a rubber spatula.

Sakura Almond Flakes recipe

6. Place the batter on the cling film and press a layer of cling film, roll it out into thin slices, and refrigerate it for 15 minutes.

Sakura Almond Flakes recipe

7. After pressing an abrasive tool with a diameter of approximately 4.5 cm to form a circle, remove each circle, and continue with steps 6 and 7 for the rest.

Sakura Almond Flakes recipe

8. Place the cherry blossoms and press down slightly to make the flowers fit the batter.

Sakura Almond Flakes recipe

9. Preheat the oven up and down to 175 degrees, bake for about 18 minutes and take it out. The specific temperature and time depends on your own oven adjustment.

Sakura Almond Flakes recipe

10. Take it out and move it to the grilling net and let it cool and seal for storage.

Sakura Almond Flakes recipe


1. The batter is relatively wet, so you must use plastic wrap when shaping, and it is easier to handle after refrigeration.
2. In order to preserve the color of the cherry blossoms, do not soak in hot water. When baking, you can cover a piece of tin foil on the baking tray to resist part of the heat to preserve the color.


Similar recipes

Sausage and Vegetable Scones

Low-gluten Flour, Corn, Butter

Soup Type Soft Bread

Milk Powder, Low-gluten Flour, Salt

Seasonal Vegetable Patties [baby Food Supplement]

Minced Meat, Low-gluten Flour, Shiitake Mushrooms

Seasonal Vegetable Tempura

Onion, Eggplant, Dried Shiitake Mushrooms

Tyrannosaurus Spinach Bread

Low-gluten Flour, Egg, High-gluten Flour

Vegan Banana Cakes

Low-gluten Flour, Whole Wheat Flour, Coffee Powder

Pumpkin Cranberry Bread

Pumpkin Puree, Low-gluten Flour, Egg