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 learned how to make (and eat!) these cookies in High School in Hawaii.This recipe is every bit as good as the cookies I remember! The recipe is perfect - you just need to work the dough until it becomes the right consistency. I took a double batch to a Chinese tea party, and the guests loved them and asked for the recipe.