Chinese Almond Cookies

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Please welcome guest author Garrett McCord as he prepares for the year of the tiger with Chinese almond cookies. ~Elise

Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string sweet to the more entertaining fortune cookie these don’t get the respect they deserve. Sure, they don’t tell you what a charming personality you have or offer a string of lotto numbers, but they do have a crisp bite and delightfully sandy texture. Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper filled treat.

Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune. Gung Hay Fat Choy!

Chinese Almond Cookies Recipe

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  • Yield: Makes 5 dozen.

Ingredients

  • 1 1/3 cups of almond flour, lightly packed
  • 1 cup of unsalted butter, chilled and cut into cubes
  • Pinch of kosher salt
  • 2 eggs
  • 1 teaspoon of almond extract
  • 1 3/4 cups of flour
  • 1 cup + 2 tablespoons of sugar
  • 1/2 teaspoon of baking soda
  • Thinly sliced almonds

Method

1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.

2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

6 Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

8 Bake for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.

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Showing 4 of 46 Comments

  • Nancy

    Can these be made gluten free with a gf blend flour?

  • Julie

    Have you ever frozen these cookies? How did they turn out?

  • Victoria @ Easy2SaveBlog

    My Mom made this cookie when I was a child. I am going to make them for this New Year’s Eve 2012. Thanks for the recipe.

  • Laura @ Family Spice

    I am baking these right now for a Chinese-themed teachers luncheon. THEY ARE FABULOUS! I am the queen of modifying recipes and I wouldn’t change a thing. Love that you more almond meal than other recipes do. My only problem is that I don’t want share them!!!

  • Jenny

    Do these cookies keep well? I was thinking about shipping them (it’ll take 2 days for them to reach their destination). My family loves almond cookies. Thanks Garrett!

    They should keep fine. Pack them airtight and with something soft to keep them from breaking. ~Garrett

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