Chinese Almond Cookies


A northern China variation of this cookie uses pine nuts instead of almonds.

1 cup vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon almond extract
2 1/4 cups all-purpose floor
1/8 teaspoon salt
1 1/2 teaspoons baking powder
5 dozen whole blanched almonds
1 egg yolk
2 tablespoons water

Preheat oven to 350F. In a large bowl with an electric mixer, beat shortening with granulated sugar and brown sugar until creamy. Add whole egg and almond extract; beat until well blended. In another bowl, stir together flour, salt, and baking powder; add to creamed mixture, blending thoroughly. To shape each cookie, roll about 1 tablespoon dough into a ball. Place balls 2 inches apart on ungreased baking sheets, then flatten each slightly to make a 2" round. Gently press an almond into center of each round. Place egg yolk and water in a small bowl; beat together lightly with a fork. Brush mixture over top of each cookie with a pastry brush. Bake for 10 to 12 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.


Reviews of Chinese Almond Cookies:

1-5 of 10 reviews   Next >>

  Grammie in Orlando, FL  Dec 9, 2010
Would make this again.
Love almond cookies and this is a great recipe, not so overly sweet. It's great with a cup of coffee or tea. I think it's better to brush the tops with some egg mixture - makes them glowy. Also I used sliced almonds - easier to eat! five stars

  A cookie baker  Dec 12, 2009
Would make this again.
I like the cookie but I wish that there was a preview picture on the page :) three stars

  A cookie baker  Mar 3, 2008
Would make this again.
these were ok some of the other recipes are better though three stars

  A Baker in CA  Dec 13, 2007
Would make this again.
These are very good cookies and taest great five stars

  Lisa in Agawam, MA  Feb 13, 2005
Would make this again.
I've tried many different receipes for this type of cookie. These are by far the easiest. I do recommend using a little more almond extract though. On my last batch I put some in the egg and water mixture and brushed it on, what a difference! Yummy! five stars

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