Chinese Almond Cookies Recipes

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.

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.

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Preheat oven to 350 degrees.
• Cream butter, lard, and sugar until fluffy. Add eggs and almond extract and continue beating until smooth.
• Sift flour, baking soda, and salt together, and stir into butter mixture. Knead a bit with your hands to make a stiff, smooth dough.
• Form dough into 1 1/2-inch balls, and place 3 inches apart on a buttered baking sheet. Flatten with the palm of your hand, and center a whole almond on each cookie. Bake 10 to 12 minutes, until lightly browned on bottom but very pale on top. Cool on racks.

Steps:

• Sift flour and baking powder.
• Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
• Add extract, eggs and 1 tablespoon water.
• Add flour mixture.
• Wrap and refrigerate overnight.
• Form 1-1/2 inch balls; press down; add almond half to indentation.
• Dip fingers in egg yolk and dip on top of cookies.
• Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300°F to make sure dough is stiff.
• You may need to add a little more flour.

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.

Steps:

• In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
• Add the egg, then 1 egg yolk, beating to incorporate after each addition.
• Add the almond extract and beat to combine.
• Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
• Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a cutting board and cut into 25 cubes.
• Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
• In a small bowl, beat the remaining egg yolk with the water.
• Brush a thick layer of egg wash onto the cookies.
• Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
• Bake for 35 minutes, or until the cookies are golden.
• Let the cookies cool on a wire rack for 30 minutes before serving.
• Enjoy!

Steps:

• Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
• Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

Steps:

• Sift flour, sugar, salt and ground almonds together.
• Add oil.
• Stir in egg and extract.
• Roll dough about 1/4 inch thickness.
• Cut into small rounds.
• Press whole almond in center.
• Bake at 375 degrees F about 15 minutes.