1/6 Photos of Chinese Almond Cookies
This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
- 2In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
- 3Beat in egg and almond extract until a smooth dough is achieved.
- 4Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
- 5Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
- 6Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
- 7Bake cookies for 15 minutes.
- 8Let cool on baking racks or flattened paper bags.
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Nutritional Facts for Chinese Almond Cookies
Serving Size: 1 (18 g)
Servings Per Recipe: 46
- Amount Per Serving
- % Daily Value
- Calories 84.8
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.9 g
- Cholesterol 7.6 mg
- Sodium 87.5 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 0.2 g
- Sugars 4.4 g
- Protein 1.1 g