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Thanks Garrett! I hate fortune cookies, and I haven’t found an almond cookie at any Chinese restaurant in decades.
They were kind of bland and tasted like they were missing something. Maybe a little cinnamon, coconut extract, or something. I will try the recipe again and try to figure out what is missing.
Love the idea of a not stale Chinese almond cookie! I followed a couple of the suggestions in the comments and these got approval from the whole family! Hopefully my book club will think they’re the perfect finish to my Asian themed dinner tomorrow evening.
I made these gluten and sugar free. The changes are the same amount of gluten free flour blend ( I use Krusteez) instead of wheat flour, add an egg in the batter. Change baking soda to 1and 1/4 teaspoons, add in 2 shakes of cream of tartar. For the sugar, I subbed half erythritol and half monk fruit granules. Did them as a cut and bake by refrigerating dough as a log overnight. They don’t spread like the original. Perfect blend of chewy and crumbly…awesome!
I baked these cookies for my Chinese New Year dinner tonight and they were a hit. I ended up eating at least 7 as well so certainly a delicious treat.
Notes:First off, this did NOT yield 5 dozen cookies. Not even close to 60 cookies. More like 40 and thats with rolling the recommended 3/4 inch balls. Keep in mind these cookies get large and flatten out. In hindsight I would have spaced them out more or made them slightly smaller. Perhaps an adjustment I would make to this recipe is either doing 1/2 inch balls or 1 inch balls spaced more apart (the larger cookies ended up looking better in my opinion).
Also, a note about how the dough looks before being refrigerated would have been nice. Once you finish step 3 the dough is quite crumbly. The more you mix/knead the more firm it gets but after 5 minutes I figured it’s supposed to be a bit crumbly. Flattening it out helped compact it and after a couple of hours in the fridge it firmed a bit more but still broke easily. Once I started rolling the dough into balls the heat from my hands made the dough much more manageable.
Overall, I will probably add this recipe to my book. The only reason I docked a star is because I wouldn’t bake these very often/they wouldn’t be my go to cookie. They are also quite expensive to make with $12 almond flour (16oz bag) $4 all purpose flour (16oz bag), almond slices ($4 for smallest bag I could find) plus all the other ingredients it came out to nearly $30 to bake them which is roughly $0.75 a cookie. Not bad but in the future I would opt to bake these only if I already had the ingredients in my cupboards OR if it were a special occasion like today.
I have no idea why it would cost you that much to make these. You can find almond flour cheaper than that and you can’t say this recipe used a whole 16 oz of the almond flour it calls for a little more than a cup. And white flour is cheap. I just really don’t think the total cost to make these would be 30$ that’s absurd. I think you need to recalculate your totals.
Most of our supermarkets in Canada have a small bulk foods section, I bought the amount of almonds I thought I needed. Yeah I wouldn’t do this everyday, but then I don’t bake anything more than a few times a year.
Can these be made gluten free with a gf blend flour?
Have you ever frozen these cookies? How did they turn out?
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!!!
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
These cookies are excellent. If you try Chinese Restaurant Almond cookes, you know how dissapointing they are. These are so FAR superior! Follow the recipe, and you are good to go. I personally add; 1. double the amount of almond extract 2. a full almond, cracked/split sort of on top, 3. with the final egg wash, I sprinkle “raw” sugar crystals on top. These additions are not as powerful as you might think,, helps bring the flavors forward. Too much extract tho will take away from the lovely, subtle (and pricey) almond flour,,Be sure to give these as gifts, bring to church.. they are special, and your friends will be so impressed. Garrett, thank you very much!
Simply perfect! We have been seeking a good Chinese Almond Cookie recipe for some time and decided to try yours. They are not as good as those found in a Chinese restaurant, they are BETTER!!!
Wow, these sound delicious, but how sweet do they end up being? I want to make some for my mom, but she doesn’t like really sweet food like a good health-obsessed Chinese mom (: And I don’t bake enough to know by just looking at the recipe. Thanks!
They are cookies so they are pretty sweet. ~Garrett
You are always so sassy in the comments, Garrett.
WOW! these are the best cookies I have ever made. Easy, delicious, and impressive looking. These are NOT the heavy, doughy almond cookies sold in boxes at the supermarket. They are more like amaretti or biscotti – light and full of almond flavor. I am serving them for our lunar new year feast tonight. If there are any left, that is…;=)
I made it easier on myself and split the dough into two, and rolled them into two small diameter logs for refrigerating. I cut them about 1/4″ thick and laid them on parchment to cook. They spread when cooking. I also turned the pans midway through for even browning.
I can’t thank you enough for this recipe!Bobbie
I didn’t have any almond flour so I ground up sliced almonds and substituted. I made these a little larger than called for and I used a brush for the egg and then sprinkled the top with sliced almonds. They were terrific! I cooked each batch for 15 minutes and it was just right. Thanks for a terrific recipe, Garrett! I will be making these a lot in the future. :)
Is there a reason these aren’t tagged as gluten-free? From the recipe, the cookies seem to be gluten-free.
There is flour in the recipe. ~Garrett
These cookies were amazing and turned out far better than any store or restaurant-bought almond cookies I’ve tasted. I made these for a chinese-themed neighborhood party and got compliments on them all night. I ground sliced almonds in the coffee grinder to make the almond flour. I’m pretty much a novice in the kitchen, but these were easy for me (after I figured out how to get the almond flour).
Best almond cookies ever! To get the texture I wanted – slightly crunchy but mostly soft – I reduced the amount of butter to 3/4 cups. (If you desire almond cookies totally soft, I suggest 1/2 stick of butter).
Also, because I’m lactose intolerant, I substituted the unsalted butter for Earth Balance vegan margarine sticks with no problems. Because it’s already salted, I omitted the pinch of salt.
As for flour, I did a whole wheat pastry flour & unbleached white flour mix (as if this somehow makes these cookies any less sinful!).
P.S. Trader Joes sells almond meal (ground almond flour) for super cheap (in relation to Whole Foods, that is). Good luck!
I love almond cookies. This is a great recipe and easy, too.
I made a batch of these Chinese Almond Cookies yesterday. They are wonderful! Great texture and a perfect outside crispiness.
This is among my favorite cookie recipes now and is definitely a keeper. I think they would ship well as homemade baking gifts.
Thanks for sharing this recipe!