Famous 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:

• 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:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

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.