Chinese Almond Cookies

Chinese almond cookies are high on my list of favorite meal-ending desserts, especially with a hot cup of tea.

As a kid, I used to rush through a meal whenever these cookies were waiting for me at the end. Nowadays, I also enjoy them as afternoon snacks.



There are many different versions of almond cookie recipes. This one is from Great Cookies – Secrets to Sensational Sweets by Carole Walter. I did, however, reduce the amount of sugar. If you prefer a sweeter taste, go for ¾ cup by all means.

All-purpose flour	2¼ cups
Baking soda	1 tsp
Salt	¼ tsp
Vegetable shortening	¾ cup
Granulated sugar	½ cup and 2 Tbsp
Eggs	2 large whole
	and 1 white
Pure almond extract	1½ tsp
Whole blanched almonds	about 30

• Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.

• Combine flour, baking soda, salt and set aside.

  

• Cream shortening with 1/2 cup of granulated sugar on medium speed for about 2 minutes.

• Add whole eggs, one at a time. Combine well after each addition. Mix in almond extract.
  
  
  

  

• Add half of the flour mixture and combine with a wooden spoon just until incorporated.

• Again, gently fold in the rest of the flour mixture.
  
  
  
• Shape dough into walnut-sized balls about 1¼-inch in diameter.

• Place on parchment-lined cookie sheets, then press into 1½-inch disks.

• Slightly beat egg white along with 1 tsp of water. Brush each disk lightly with this egg wash.
  
  
  

  
• Decorate the center with a blanched almond and sprinkle lightly with granulated sugar before baking.
  
  
  

  

• Bake for 10 minutes or until lightly browned.

  
  
  

• Remove from oven and let cookies stay on baking sheets for a couple of minutes before transferring them to wire racks to cool completely.

• This recipe yields about 30 delightful Chinese almond cookies.