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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.

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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! 5 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 :) 3 stars

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

  A Baker in CA  Dec 13, 2007
Would make this again.
These are very good cookies and taest great 5 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! 5 stars

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