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|
|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.