Chinese Almond Cookie Recipe

Ratings

(15)

Total: 40 mins
Prep: 15 mins
Cook: 25 mins
Yield: About 30 cookies (30 servings)

Nutritional Guidelines (per serving)
660	Calories
57g	Fat
26g	Carbs
21g	Protein

Nutrition Facts
Servings: About 30 cookies (30 servings)
Amount per serving
Calories	660
% Daily Value*
Total Fat 57g	73%
Saturated Fat 7g	35%
Cholesterol 23mg	8%
Sodium 92mg	4%
Total Carbohydrate 26g	9%
Dietary Fiber 10g	36%
Protein 21g
Calcium 253mg	19%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg
2 1/2 teaspoons almond extract
30 whole almonds (blanched)
1 egg (lightly beaten)

Gather the ingredients and preheat oven to 325 F/162.5 C.

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In a large bowl, sift the flour, baking powder, baking soda, and salt.

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In a medium bowl, use an electric mixer to beat together the butter and shortening, and sugar.

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Add the egg and almond extract and beat until well blended.

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Add to the flour mixture and mix well. Note: The dough will be crumbly at this point.

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Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long.

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Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).

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Take a log and lightly score the dough at 3/4-inch intervals so that you have 15 pieces and cut the dough.

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Roll each piece into a ball and place on a lightly-greased cookie tray, approximately 1 1/2-inches apart.

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Add an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.
Brush each cookie lightly with a beaten egg.

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Bake for 15 minutes to 18 minutes, until golden brown.

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Cool and enjoy or store in a sealed container.

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