Prep 20 mins
Cook 15 mins
This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round.
- 1⁄2 lb butter
- 2 1⁄2 cups sifted flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 egg, slightly beaten
- 2 teaspoons almond extract
- 60 blanched almonds
- 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.
- Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.
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.
These are wonderful cookies. I love the fact that it calls for butter and not shortening. Way better than store bought ones. Perfect compliment to Chinese tea served after a Chinese meal.
I made these yesterday to take to Bible study and they were a hit! I grew up enjoying Chinese Almond cookies at Chinese restaurants in Chinatown in Los Angeles. Sadly I never see them served nowadays. My father, sister and I went shopping in downtown Seattle several weeks ago and while checking out the aisles I notice a small bag of almond halves that were tiny in size but the skins removed and it reminded me of days gone by.. I picked up a package and determined to see if I could replicate my memories. Well, it's pretty darn close. This cookie is not too sweet. It probably would be better if I refrigerated the dough before rolling the balls or maybe after rolling the balls. I accidentally use one tablespoon instead of 2 teaspoons of almond extract but the flavor was wonderful. I also baked them a bit longer since the balls we're a smudge larger and yeild 3 1/2 dozen cookies instead of 5 dozen. I also used anegg yolk wash on top of each cookie after adding the almond. I am looking forward to baking this again and sharing with my Dad and siblings. Just to bring back some happy memories of our childhood! Thanks for the memories.