Chinese Almond Cookies
- Ready In:
- 43mins
- Ingredients:
- 11
- Yields:
-
48 cookies
ingredients
- 2 1⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup slivered almonds, finely chopped
- 1 cup unsalted butter, softened
- 3⁄4 cup sugar
- 1 large egg
- 1 teaspoon almond extract
- 48 whole blanched almonds
- 1 large egg yolk
- 1 tablespoon water
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
-
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.
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!
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