Best 11 Chinese Almond Cookies Recipes

CHINESE ALMOND COOKIES

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.

CHINESE ALMOND-PEANUT BUTTER COOKIES

Steps:

• Cream shortening, peanut butter, and sugar in a large bowl.
• Add flour.
• Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
• Add the almond extract to the third well.
• Mix thoroughly.
• Knead for several minutes, roll into 3/4" balls.
• Press with forefinger and color indentation with red food coloring.
• Bake at 300° for 25 minutes.

DOTTI'S CHINESE ALMOND COOKIES

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.

CHINESE NEW YEAR ALMOND COOKIES

Steps:

• Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
• Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
• To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
• To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.

FAMOUS CHINESE ALMOND COOKIES

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.

CHINESE ORANGE-ALMOND COOKIES

Steps:

• Heat oven to 350 degrees. Lightly butter 2 cookie sheets.
• Place butter and sugar in mixter bowl and beat until light and fluffy. Add 1 egg and continue beating until completely blended.
• Sift flour, baking soda and salt onto sheet of waxed paper and gradually mix in butter mixture. Add chopped almonds, orange zest, and vanill and mix just until blended.
• Drop dough by rounded teaspoon 1 inch apart onto prepared cookie sheets. Dip thumb in flour and make indentation in center of each cookie.
• Beat remaining egg and lightly brush over each cookie, using pastry brush. Place whole almond in each indentation.
• Bake until cookies are puffed and edges are golden brown, about 12 minutes. Let cool slightly on cookie sheets, then remove to wire racks to cool completely. Store in airtight container.

SIMPLE CHINESE ALMOND COOKIES

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.

CHINESE FIVE SPICE ALMOND COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine cookie mix and five-spice powder until blended. Stir in butter and egg until soft dough forms. Stir in almonds.
• Roll dough into 36 (1-inch) balls. Dip one side of each ball into coarse sugar. Place balls, sugar side up, 2 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges just begin to brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.

CHINESE - NEW YEAR ALMOND COOKIES

Steps:

• 1. In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla.
• 2. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• 3. Roll dough by tablespoonfuls (15 mL) into balls.
• 4. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough.
• 5. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• 6. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes.
• 7. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

CHINESE ALMOND COOKIES

Steps:

• Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
• Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
• .
• To blanch almonds-.
• Place almonds in a bowl.
• Pour boiling water to barely cover almonds.
• Let the almonds sit for 1 minute and no longer.
• Drain, rinse under cold water, and drain again.
• Pat dry and slip the skins off.
• (Don't let almonds sit in hot water too long or they will lose their crispness).
• .
• To roast almonds-.
• Preheat oven to 350 degrees F.
• Spread nuts in one layer on ungreased shallow baking pan.
• Bake for 10 to 15 minutes, stirring occasionally, until golden.

CHINESE RESTAURANT ALMOND COOKIES

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.