Chinese Almond Cookies2012-11-13
- Course: Dessert
- Skill Level: Easy to Moderate
- Yield : About 60
- Servings : 30
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 60m
This information is per serving.
Calories from Fat36
Serving Size:1 cookie
Unlike American restaurants, most Chinese restaurants in the United States do not serve desserts unless you consider a fortune cookie a dessert. Some Chinese-American restaurants serve this delicious crisp cookie in lieu of or in addition to fortune cookies.
This recipe makes between 50 to 60 cookies depending on the size of each ball. Nutrition information is based on 55 cookies. For 60 cookies, subtract 10 calories. Substituting butter for margarine increases saturated fat to 2 grams per cookie.
If you do not have blanched and toasted/roasted almonds or they are not available at your grocer, click here for instructions on how to blanch and toast almonds.
All or part of the dough can be frozen for later use. Wrap dough in plastic wrap and place in a freezer bag or wrap in aluminum foil. Use within 3 months.
Other Cookie Recipes
- 1 cup (225 g) butter or margarine (8 oz)
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon (5 ml) real almond extract
- 2 1/2 cups (325 g) all purpose flour
- 1 teaspoon (5 ml) baking powder
- 1 tablespoon (15 ml) water
- Whole blanched and toasted almonds (click for post about blanching almonds)
- Non-stick cooking spray or parchment paper
Method of Preparation
In a large mixing bowl, cream butter and slowly add sugar. Beat on medium high speed until light and fluffy.
Sift or stir together flour and baking powder and add to mixing bowl alternating with water mixing on low speed or by hand until uniform in consistency.
Cover and chill dough 2 hours minimum or overnight.
Preheat oven to 350°F (175°C).
Lightly coat 2 or 3 baking sheets with non-stick spray or line with parchment paper.
Shape dough into 1-inch (2.5cm) balls and place on baking sheet at least 2-inches apart. Press each ball to about 1/4-inch (0.6cm) thick (a drinking glass covered with waxed paper works great for this step).
Press one whole almond in the center of each cookie. Bake 12 to 15 minutes or until lightly browned. Transfer to wire racks to cool.