Chinese Almond Cookies

READY IN: 35mins
Ms. B
Recipe by Member 610488

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round.

Top Review by Ms. B

This is basically the same recipe that I use except mine has an additional 1/4 cup of flour and I sometimes use butter flavored shortening (1 cup) instead of real butter. The shortening gives the cookies a similar taste and texture to the ones I have at my favorite Asian eatery. The butter takes this cookie to another level in flavor, richness. Either way, butter or shortening this is a good Chinese Almond Cookie recipe, it saved me from posting my own very slightly different version. If you want to remove the skins from your almonds just place them in a small pot with water, and boil for a couple of minutes. Remove almonds from water and the skin should slip off very easily. You can dry and slightly toast them if you like before using, I use them as they are.

Ingredients Nutrition

  • 12 lb butter
  • 2 12 cups sifted flour
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 2 teaspoons almond extract
  • 60 blanched almonds

Directions

  1. Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
  2. Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

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