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    You are in: Home / Chinese / Chinese Almond Cookies Recipe
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    Chinese Almond Cookies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 08, 2013

      Great cookie! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2009

      Great tasting cookies !! Followed recipe as posted with no adjustments. Kids enjoyed them very much. Made for 1-2-3 hit wonders.

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    • on July 03, 2007

      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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    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
    53%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 18.9 mg
    6%
    Sodium 34.0 mg
    1%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 3.1 g
    12%
    Protein 0.9 g
    1%

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