Chinese Almond Cookies

"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."
 
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Ready In:
43mins
Ingredients:
11
Yields:
48 cookies
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ingredients

  • 2 14 cups flour
  • 1 teaspoon baking powder
  • 12 teaspoon salt
  • 14 cup slivered almonds, finely chopped
  • 1 cup unsalted butter, softened
  • 34 cup sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 48 whole blanched almonds
  • 1 large egg yolk
  • 1 tablespoon water
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directions

  • Preheat 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.
  • With 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.
  • Reduce the electric mixer speed to low and blend in the flour mixture.
  • Roll 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.
  • Whisk the egg yolk and water together in a cup and lightly brush over the cookies.
  • Bake the cookies for 11-15 minutes, until just set, then transfer them to wire racks to cool completely.
  • Notes: If you prefer, in step four, use several slivered almonds instead of the blanched whole almonds.

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Reviews

  1. Great cookie! Thanks for sharing.
     
  2. I made this recipe as posted except for a little extra almond extract. Next time I think I will double the almond extract and add more of the chopped almonds. Thanks for sharing.
     
  3. We thought these were great! Great flavor. I did use egg white instead of yolk because I was worried about scrambled eggs on top of my cookies and white seemed more sensible.
     
  4. Great tasting cookies !! Followed recipe as posted with no adjustments. Kids enjoyed them very much. Made for 1-2-3 hit wonders.
     
  5. These are wonderful. I did double the Almond Extract because we really like the flavor. The dough was very soft - probably due to our very high humidity in Tampa - to I put it in the fridge for about 30 minutes before shaping into cookies and then also between batches. The cookies took about 15 minutes to bake and are melt-in-your-mouth perfect. Not the rock hard ones we usually get in Chinese restaurants.
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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