These delicious Chinese Almond Cookies are dense, sandy, and crunchy.
Recipes like my Pumpkin Cookies and Creme Filled Spice Cookies are great for when you want a fun and different cookie. I love the cookies and candies, and this is one of my Cookie Recipes you’ll want in your recipe box!
One other thing I really like about these cookies is that they aren’t too sweet. Lightly sweet, a little salty. Nice almond nuttiness.
And, you know, I much prefer the Chinese almond Cookie to the more popular fortune cookie at the end of the meal!
These cookies are also a great way to celebrate Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune. Gung Hay Fat Choy! (Cantonese to wish you a happy new year —
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Dairy free cookies
These cookies also happen to be dairy-free.
Shortening helps create that wonderful texture in these cookies. Butter would be soft, allow the cookies to spread, and would change the flavor of these almondy cookies.
What are blanched almonds?
Blanched almonds are simply almonds with the skins removed.
Blanched almonds are more traditional for garnishing these Chinese Almond Cookies than the raw almonds that you see that I’ve used in mine.
However, blanched almonds are difficult to find at the store sometimes (and this was one of those times).
Yes, you can blanch almonds yourself at home. Bring a small pot of water to a boil, and drop raw almonds into the boiling water. Boil them for 1 minute, and drain immediately. Rinse with cold water, and dry them with a paper towel. Use your fingers to squeeze the almonds and loosen the skin. Not too difficult. And, blanching your own almonds is much cheaper usually.
But, I was baking up a bunch of cookies and didn’t really feel like taking the extra time to blanch them.
So… raw almonds with skins it is!
Measure your flour lightly
Make sure you lightly spoon the flour to measure it, otherwise these cookies may end up being too dry and hard.
Use a spoon to fluff up the flour within the container. Then, use a scoop or spoon to lightly scoop the flour into the measuring cup. Use the straight side of a knife to level the flour across the top of the measuring cup.
The photo above:
This is what the dough looks like, a bit dry and crumbly.
It’s best to work it with your hands to form the dough cylinders.
Another traditional note
It’s my understanding that Chinese Almond Cookies are traditionally made with lard. Times change, recipes change.
I don’t cook with lard – I am a vegetarian after all. So, my recipe doesn’t have lard in it. It’s better that way, I think.
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Chinese Almond Cookies Recipe
Chinese Almond Cookies
- Sift together the flour, baking soda, and salt. Set aside.
- In a medium bowl, cream together shortening, granulated sugar, and brown sugar until light and creamy. This can be done in a stand mixer, with a hand mixer, or by hand with a sturdy fork.
- Beat one egg and the almond extract into the creamed sugars.
- Beating at a low speed, add the flour mixture to the sugar mixture, about 1/3 at a time.
- Press the crumbly dough together by hand to form two balls. Place each ball on waxed paper, and roll it into a cylinder about 8 inches long. Chill the wrapped dough for several hours or overnight.
- Preheat the oven to 275° F.
- Unwrap the dough cylinders. With a sharp serrated knife, cut each cylinder into 16 equal slices. Place the rounds on a large baking sheet that’s been covered with parchment paper or a silicon-baking mat.
- In a small bowl, beat the remaining egg with the water. Brush the cookies with the egg mixture, and press an almond into the center of each cookie.
- Bake the cookies for 25 minutes, then without taking the cookies out of the oven, raise the temperature to 325° and bake for 10-15 more minutes, or until they are golden brown.
- Transfer cookies to a rack, and let cool completely.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.