杏仁餅; pinyin: xìng rén bǐng; Jyutping: hang6 jan beng2) are common in Cantonese cuisine.
A Chinese almond biscuit (or cookie) is a type of Chinese pastry that is made with ground apricot kernels. The biscuit is one of the most standard pastries in Canton, Hong Kong, Macau, and in some overseas Chinese bakeries.[2] They are small, containing no filling. In addition, they are very crumbly.
One of the biscuits my grandfather would always buy in Sg. Merah for his Dien Ning at 4 p.m. was the Heng Ying Biang, or almond biscuits.
If we were good we were given one biscuit. But we were never allowed to eat at the table with him. Our Grandma would shoo us away because according to her, Grandpa like to eat alone. In those days, there would be one fried peanut in the centre of the almond biscuit.
Because the almond biscuit was very crumbly, we would be very disappointed if our biscuit were just crumbs. In later years I like Butter Cookies very much because they do not crumble.
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