|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutty almond cookies—along with sesame cookies and walnut cookies—are a popular treat at Chinese bakeries, but it's also possible to make these classic Chinese treats at home. One of the most absolutely delicious ways to end a Chinese or Chinese-American meat, these subtle, nutty cookies aren't overly sweet, but offer a delightful crunch. They also represent good look and are a customary inclusion in a Chinese New Year dessert menu.
The dough comes together easily and variations can be made if you need to make these gluten free. Just be sure to steer clear if you have any nut allergies!
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup shortening
1/2 cup butter
3/4 cup sugar
2 1/2 teaspoons almond extract
2 large eggs, divided, one lightly beaten
30 whole almonds, blanched
Steps to Make It
Gather the ingredients.
Preheat oven to 325 F. In a large bowl, sift flour, baking powder, baking soda, and salt.
In a medium bowl, use an electric mixer to beat together butter, shortening, and sugar.
Add egg and almond extract and beat until well blended.
Add to flour mixture and mix well. Note: Dough will be crumbly at this point.
Use fingers to form mixture into a dough, and then form dough into 2 rolls or logs that are 10 to 12 inches long.
Wrap and refrigerate for 2 hours (this will make it easier to shape dough into circles).
Take a log and lightly score dough at 3/4-inch intervals so that you have 15 pieces and cut dough.
Roll each piece into a ball and place on a lightly-greased cookie tray, approximately 1 1/2-inches apart.
Add an almond in the center of each cookie and press down lightly. Repeat with remaining dough.
Brush each cookie lightly with a beaten egg.
Bake for 15 minutes to 18 minutes, until golden brown.
Cool and enjoy or store in a sealed container.