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.

Ingredients for almond cookies

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.

    ready for flour

  • 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.

    Chinese almond cookie dough

  • 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.

  • shaping Chinese almond cookiesShape 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.

    just out of oven

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

    cooling on wire rack

  • Bake for 10 minutes or until lightly browned.

    Chinese Almond Cookies

  • 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.

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