Total Time
Prep 30 mins
Cook 13 mins

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.

Ingredients Nutrition

  • 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


  1. 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.
  2. 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.
  3. Reduce the electric mixer speed to low and blend in the flour mixture.
  4. 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.
  5. Whisk the egg yolk and water together in a cup and lightly brush over the cookies.
  6. Bake the cookies for 11-15 minutes, until just set, then transfer them to wire racks to cool completely.
  7. Notes: If you prefer, in step four, use several slivered almonds instead of the blanched whole almonds.
Most Helpful

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.

Lighthouse Rita April 30, 2010

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.

the4rcs October 09, 2009