Chinese Almond Cookies
photo by Ms. B
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
60 cookies
ingredients
- 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
directions
- 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.
Questions & Replies
Reviews
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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.
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I wish the instructions had been more specific. Was the butter supposed to be cold or at room temperature??? I used cold butter, but still think that the dough maybe could have benefited from a brief chill, as the cookies spread way out. I only used one teaspoon of almond extract as two seemed way excessive as almond extract is VERY strong. I found them to have plenty of almond flavor with one teaspoon. Also there is NO WAY that this makes 60 cookies if you roll them into one inch balls.
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