1/4 Photos of Chinese Almond Cookies
Silent Rain's Note:
This recipe is by Sou Chan. This recipe seems to be a little more authentic then other recipes I have come across. A little extra work but well worth it. Cookie yield will depend on size. Preparation time includes blanching and roasting almonds. You can grind the almonds in the food processor to a somewhat fine consistency. (not powdered) How to's to blanch and roast almonds listed at the end of the recipe.
My Private Note
Units: US | Metric
- 1Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
- 2Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
- 4To blanch almonds-.
- 5Place almonds in a bowl.
- 6Pour boiling water to barely cover almonds.
- 7Let the almonds sit for 1 minute and no longer.
- 8Drain, rinse under cold water, and drain again.
- 9Pat dry and slip the skins off.
- 10(Don't let almonds sit in hot water too long or they will lose their crispness).
- 12To roast almonds-.
- 13Preheat oven to 350 degrees F.
- 14Spread nuts in one layer on ungreased shallow baking pan.
- 15Bake for 10 to 15 minutes, stirring occasionally, until golden.
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Nutritional Facts for Chinese Almond Cookies
Serving Size: 1 (17 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 132.6
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 2.1 g
- Cholesterol 6.7 mg
- Sodium 58.9 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 1.5 g
- Sugars 4.9 g
- Protein 2.9 g
The following items or measurements are not included: