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 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
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.
SIMPLE CHINESE ALMOND COOKIES
I like this recipe as it simply uses sliced almonds and is very simple to make. A nice soft cookie that stores well if kept in an airtight container.
Provided by HokiesMom
Categories Dessert
Time 1h25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and sugar.
- Beat in the egg and extract.
- Combine the flour, baking soda and salt together (I use a whisk) and then gradually add it to the creamed mixture.
- Roll into 1-inch balls.
- Place 2 inches apart on an ungreased cookie sheet.
- Flatten with a fork. Press down 3-4 almond slices into the cookie (kind of on their side).
- In a small bowl, beat egg white and water together.
- Brush over cookies.
- Bake at 325 degrees for 15 minutes or until edges and bottoms are lightly browned.
- Cool for 2 minutes before removing to a wire rack to cool completely.
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
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.
CHINESE ALMOND COOKIES
This is a recipe from Cooks.com. by request. I haven't tried it yet. May 27. I finally got around to trying this. I doubled the recipe. I used a 1" cookie scoop and got 34 cookies. I sifted the cake four and icing sugar before measuring. The almonds I ground up in the food processor. They were fine but too large to be sifted. I used regular canola oil. 12 T is about 3/4 cup. They were good but I don't think I'd make them again. I'd give them 3 stars if I was reviewing, UPDATE--My DH loves the cookies!! I guess I will be making them again.
Provided by Dorel
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Sift flour, sugar, salt and ground almonds together.
- Add oil.
- Stir in egg and extract.
- Roll dough about 1/4 inch thickness.
- Cut into small rounds.
- Press whole almond in center.
- Bake at 375 degrees F about 15 minutes.
Nutrition Facts : Calories 86.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 8.8, Sodium 28.1, Carbohydrate 8.8, Fiber 0.4, Sugar 3.9, Protein 1.4
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