CHINESE ALMOND COOKIES
Swirled with a bit of melted chocolate, these Chinese Marble Cookies are a fun twist on a classic sugar cookie!
Provided by David
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Using a medium mixing bowl, add flour, baking soda, cream of tartar and salt; mix until well combined. Set dry ingredients aside.
- Using the bowl of an electric mixer, add butter and sugar; beat on medium speed until light and fluffy (~2-3 minutes).
- Add egg, almond extract and vanilla extract; mix until well combined.
- Add flour mixture in two separate additions, mixing well after each addition.
- Add melted chocolate and gently swirl with a table knife until dough is marbled.
- Shape dough into a roll with a 2½" diameter. Wrap dough in plastic wrap and refrigerate for at least 60 minutes.
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Slice dough into ½" slices and place 1" apart on baking sheets.
- Bake for 14-18 minutes, or until cookies are light golden brown on edges.
- Let cookies cool completely on pan before removing.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 105 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHINESE ALMOND COOKIES
Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
- Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
- Wrap the dough in plastic and refrigerate for 1 hour.
- When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
- Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
- Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHINESE ALMOND COOKIES
Each Christmas, my mother baked these Chinese almond cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. (Traditional Chinese almond cookies typically use lard, but butter is a great substitute if you don't have lard on hand.) -Jane Garing, Talladega, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHINESE RESTAURANT ALMOND COOKIES
It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results.
Provided by Rosina
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
- Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
- Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.9 g, Cholesterol 7.9 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 38.9 mg, Sugar 4.2 g
CHINESE ALMOND COOKIES
These cookies are the perfect ending for a Chinese dinner. They are so good that Martha often uses them just for the cookie jar. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter, lard, and sugar until fluffy. Add eggs and almond extract and continue beating until smooth.
- Sift flour, baking soda, and salt together, and stir into butter mixture. Knead a bit with your hands to make a stiff, smooth dough.
- Form dough into 1 1/2-inch balls, and place 3 inches apart on a buttered baking sheet. Flatten with the palm of your hand, and center a whole almond on each cookie. Bake 10 to 12 minutes, until lightly browned on bottom but very pale on top. Cool on racks.
DOTTI'S CHINESE ALMOND COOKIES
I don't know who 'Dotti' is, but this recipe was given to me at least 15 years ago. It goes great with hot jasmine tea, and they melt in your mouth--delicious!
Provided by Mrs. M
Categories World Cuisine Recipes Asian
Time 1h
Yield 72
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Sift the flour, sugar, baking soda, and salt together in a bowl.
- Using two knives or a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs. Stir in the almond extract and egg, and mix the dough together by hand. Turn the dough out onto a floured work surface, and knead a few times until the dough is smooth.
- Pinch off about 1 tablespoon of dough per cookie, and roll into a ball about 3/4-inch in diameter. Place the balls onto the prepared baking sheets, and flatten each slightly. Press an almond into the center of each cookie.
- Bake in the preheated oven until the cookies are barely golden, about 12 minutes. Cool on racks.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.4 g, Cholesterol 2.6 mg, Fat 4.6 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 27.5 mg, Sugar 3 g
CHINESE ALMOND COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, large egg yolks, almond extract, all-purpose flour, baking soda, kosher salt, water, red food coloring
Provided by Frank Tiu
Categories Desserts
Yield 25 servings
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
- Add the egg, then 1 egg yolk, beating to incorporate after each addition.
- Add the almond extract and beat to combine.
- Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
- Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
- Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
- Unwrap the dough on a cutting board and cut into 25 cubes.
- Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
- In a small bowl, beat the remaining egg yolk with the water.
- Brush a thick layer of egg wash onto the cookies.
- Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
- Bake for 35 minutes, or until the cookies are golden.
- Let the cookies cool on a wire rack for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 160 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams
CHINESE MARBLE COOKIES
Posted by Chef #446736 on zaar forum: "This recipe appeared in our newspaper several years ago. It was from the "Dear Ask-it" column with this introduction: This is for M.F. of Canandaigua. It is a very close substitute for Sibley's original Chinese Marble Cookies. I make them all the time. It was submitted by K. L. from Hilton, NY. These are very crisp and delicious." NOTE FROM DES: One suggestion you might want to make if you decide to post this recipe is not to use a cookie scoop. By using a cookie scoop it will cause the chocolate to blend into the dough more than what is desired.
Provided by fawn512
Categories Dessert
Time 25m
Yield 38 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Beat the shortening with sugar and egg until light and fluffy.
- Add egg, then vanilla.
- Add dry ingredients and beat until well combined.
- Add chocolate a little at a time, cutting in with a knife. Do not stir.
- Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.
- Bake 8 to 10 minutes until lightly golden.
- NOTE: I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.
Nutrition Facts : Calories 98, Fat 6, SaturatedFat 1.9, Cholesterol 4.9, Sodium 49.4, Carbohydrate 10.6, Fiber 0.3, Sugar 5.3, Protein 0.9
FAMOUS CHINESE ALMOND COOKIES
This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.
Provided by Engrossed
Categories Dessert
Time 25m
Yield 46-48 cookies, 46 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
- In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
- Beat in egg and almond extract until a smooth dough is achieved.
- Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
- Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
- Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
- Bake cookies for 15 minutes.
- Let cool on baking racks or flattened paper bags.
Nutrition Facts : Calories 84.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 7.7, Sodium 87.5, Carbohydrate 9.8, Fiber 0.3, Sugar 4.4, Protein 1.1
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