Chinese Almond Cookies

 Only had Chinese almond cookies in a restaurant? You can make them at home.

Happy Chinese New Year. The official start of the lunar year of the rabbit began on February 3.  Whew.  I’m hoping this year will be a little kinder and gentler than last year’s Tiger. In honor of the rabbit, maybe it’s time to unplug a little more often, take note of the goodness around us, and spend a little more time baking.

Start with Chinese Almond Cookies, they look great, taste great, and they’re easy. Usual restaurant/Chinese market cookies are very crisp, thanks to the lard or shortening, without any hint of a buttery taste.  Most don’t even have much almond flavor if you ask me.  But, all have an egg washed sunny golden glow, great for positive thinking and a good attitude. You can use only lard or shortening in the recipe, but I opted for a little of both butter and shortening.

We have great cookie on this website.  Some of my other favorites are Nashville Cornmeal Cookies, Butterscotch Cookies, Almond Cookies made with almond paste, Buttermilk Pound Cake Squares and Cornflake Cookies.

Chinese Almond Cookies

minmerrell Make restaurant-style Chinese almond cookies at home. Desserts Chinese Almond Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup butter
• 1/2 cup shortening or lard
• 1 cup sugar, plus a little more for rolling the cookies
• 2 eggs (one for the dough, one for the egg wash)
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• About 30 whole raw almonds

Instructions

Cream the butter and sugar with an electric mixer in a large mixing bowl or beat with a wooden spoon until light and fluffy.  Add the egg and almond extract and blend well. In a separate bowl, stir together the flour, baking powder, and salt.  Stir the flour mixture into the creamed mixture until well blended.  Form into 1-inch, walnut sized balls.  Dip each ball in sugar and place about 1 inch apart on a baking sheet. Flatten with your fingers.  Place a whole almond in the center of each cookie.  Beat the remaining egg in a small bowl with a little water.  Brush the cookies with egg wash before baking.  Bake about 15 to 18 minutes, or until golden brown. You want the cookies to be crisp.  Cool on wire racks.  Makes about 30 cookies.