Total Time
24mins
Prep 12 mins
Cook 12 mins

Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion. In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle. The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors. View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
  2. Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
  3. To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
  4. To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.
Most Helpful

4 5

These were good cookies. I kind of omitted the last step and brushed cookies with an egg wash and pushed sliced almonds on top before I baked them. They were a hit at my cooking club dinner which of course was themed Chinese New Year.