Chinese Almond Cookies

Total Time
40mins
Prep
25 mins
Cook
15 mins

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.

Skip to Next Recipe

Ingredients

Nutrition
  • 1 cup rice flour
  • 12 cup brown sugar
  • 2 cups shelled almonds, blanched, then ground
  • 13 cup butter, softened
  • 24 -36 small roasted almonds

Directions

  1. Sift 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.
  2. Shape 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.
  3. .
  4. To blanch almonds-.
  5. Place almonds in a bowl.
  6. Pour boiling water to barely cover almonds.
  7. Let the almonds sit for 1 minute and no longer.
  8. Drain, rinse under cold water, and drain again.
  9. Pat dry and slip the skins off.
  10. (Don't let almonds sit in hot water too long or they will lose their crispness).
  11. .
  12. To roast almonds-.
  13. Preheat oven to 350 degrees F.
  14. Spread nuts in one layer on ungreased shallow baking pan.
  15. Bake for 10 to 15 minutes, stirring occasionally, until golden.
Most Helpful

5 5

I don't know how authentic chinese almond cookies are supposed to be, but to my taste these were fantastic! They're wonderfully shortbread-like - just the kind of cookie I love! As they're naturally gluten free, I wanted to make them for ages but never did. Now the Unrated Asian Recipe Tag Game motivated me to finally try them, and I'm glad I did! As I used already blanched almonds, it wasn't much work, they were quickly put together. Not sure how small "small" should be, I made them *really* small and got 37 beautiful cookies. For the last 7 cookies I had no almonds left, so I mixed the leftover dough with some cardamom and rosewater and made them without decoration. I'm really looking forward to have one with a cup of turkish coffee tomorrow :) Thanks for posting!

Not rating, as I had to use Smart Balance light to make it dairy free. I have premade blanched almond flour, so measured 2 cups. Also used sorghum instead of rice flour. I did have to add a few drops of water and didn't use the roasted almonds (DD doesn't like them). I didn't press flat, as I felt they would fall apart. Maybe if I added a little more "butter" it would help that, as 2 cups of flour is probably more than 2 cups almonds, ground. DD liked them, but we both felt they needed something, maybe more sugar? Will try again with a little more butter and sugar, as I want to find good GF cookies.