bluemoon downunder's Note:
Adapted from a recipe I found in Rodale's 'All Occasion Cookies: 100 Fast and Fabulous Treats', and which I have posted for the 2005 Zaar World Tour. I deliberated for some time over whether or not to post this recipe - there are a handful of similar recipes already posted - but so often it's the small differences between recipes, be it in the ingredients or in the instructions, that make the end results very different. Serve after a Chinese meal, as part of a Chinese New Year Banquet or at any time as a dessert or snack.
My Private Note
Units: US | Metric
- 1Preheat the oven to 350°F, and mix the first four ingredients - the flour, baking powder, salt and chopped slivered almonds - in a medium-sized bowl.
- 2With an electric mixer on medium speed, cream the butter and sugar in a large bowl until the mixture is light and fluffy; add the egg and almond extract and beat until the ingredients are all well-combined.
- 3Reduce the electric mixer speed to low and blend in the flour mixture.
- 4Roll the dough into 11/4-inch balls, and place the balls 2 inches apart on ungreased cookie sheets. Flatten the balls slightly and press an almond into the centre of each cookie.
- 5Whisk the egg yolk and water together in a cup and lightly brush over the cookies.
- 6Bake the cookies for 11-15 minutes, until just set, then transfer them to wire racks to cool completely.
- 7Notes: If you prefer, in step four, use several slivered almonds instead of the blanched whole almonds.
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Nutritional Facts for Chinese Almond Cookies
Serving Size: 1 (837 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 73.5
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 2.5 g
- Cholesterol 18.9 mg
- Sodium 34.0 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.2 g
- Sugars 3.1 g
- Protein 0.9 g