CHINESE RESTAURANT ALMOND COOKIES
It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results.
Provided by Rosina
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.9 g, Cholesterol 7.9 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 38.9 mg, Sugar 4.2 g
CHINESE ALMOND COOKIES
Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 cookies
Number Of Ingredients 9
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.
CHINESE ALMOND COOKIES
This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 60 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60.6, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 52.9, Carbohydrate 7.3, Fiber 0.1, Sugar 3.4, Protein 0.7
CHINESE ALMOND COOKIES
Each Christmas, my mother baked these Chinese almond cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. (Traditional Chinese almond cookies typically use lard, but butter is a great substitute if you don't have lard on hand.) -Jane Garing, Talladega, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHINESE ALMOND-PEANUT BUTTER COOKIES
Make and share this Chinese Almond-Peanut Butter Cookies recipe from Food.com.
Provided by Buabette
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream shortening, peanut butter, and sugar in a large bowl.
- Add flour.
- Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
- Add the almond extract to the third well.
- Mix thoroughly.
- Knead for several minutes, roll into 3/4" balls.
- Press with forefinger and color indentation with red food coloring.
- Bake at 300° for 25 minutes.
CHINESE ALMOND COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, large egg yolks, almond extract, all-purpose flour, baking soda, kosher salt, water, red food coloring
Provided by Frank Tiu
Categories Desserts
Yield 25 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 160 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams
CHINESE ALMOND COOKIES
Make and share this Chinese Almond Cookies recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Sift flour with sugar, soda salt and cinnamon into a large bowl or food processor by pulsing 3-4 times. Mix in shortening and knead thoroughly (8 to 10 minutes by hand 60 second to 1 minute with food processor).
- Combine egg and almond extract; stir into flour mixture. Mix well.
- Shape into balls using 1 tablespoon of dough.
- Place on ungreased baking sheets and make a depression in the top with the thumb. Press a blanched whole or sliced almond into the center of each cookie.
- Bake for 15 to 18 minutes.
- Makes six dozen.
Nutrition Facts : Calories 70, Fat 4.5, SaturatedFat 1.1, Cholesterol 2.9, Sodium 26, Carbohydrate 6.8, Fiber 0.2, Sugar 2.8, Protein 0.7
ALMOND COOKIES
Posted for the Zaar World Tour-China. From the "Chinese Cookery" cookbook. I have not made this recipe yet, but have eaten cookies just like these at restaurants in San Francisco's Chinatown.
Provided by Bayhill
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Grease baking sheets; set aside.
- Mix shortening and sugar in a large bowl until smooth. Add egg, ground almonds and almond extract; mix well.
- In a medium bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing well. Dough will be stiff.
- Preheat oven to 350F degrees. Shape dough into 36 small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond half on each ball and flatten with the palm of your hand to a 2-inch cookie.
- Mix egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze and bake about 20 minutes until golden.
Nutrition Facts : Calories 122.6, Fat 7.4, SaturatedFat 1.6, Cholesterol 9.8, Sodium 50.2, Carbohydrate 12.8, Fiber 0.5, Sugar 5.7, Protein 1.7
CHINESE ALMOND COOKIES
This is a recipe from Cooks.com. by request. I haven't tried it yet. May 27. I finally got around to trying this. I doubled the recipe. I used a 1" cookie scoop and got 34 cookies. I sifted the cake four and icing sugar before measuring. The almonds I ground up in the food processor. They were fine but too large to be sifted. I used regular canola oil. 12 T is about 3/4 cup. They were good but I don't think I'd make them again. I'd give them 3 stars if I was reviewing, UPDATE--My DH loves the cookies!! I guess I will be making them again.
Provided by Dorel
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 8.8, Sodium 28.1, Carbohydrate 8.8, Fiber 0.4, Sugar 3.9, Protein 1.4
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4.6/5 (28)Total Time 1 hr 30 minsCategory DessertCalories 121 per serving
- Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
- Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
- Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
- Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).
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Ratings 21Category DessertCuisine ChineseTotal Time 40 mins
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