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 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
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 NEW YEAR ALMOND COOKIES
Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion. In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle. The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors. View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/
Provided by bakesimple.com
Categories Dessert
Time 24m
Yield 24 cookies, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
- Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
- To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
- To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.
SPRINKLY ALMOND COOKIES
Crumbly, shiny almond cookies were a treat that I would get at Chinese restaurants growing up. Usually they were instead of, or in addition to, the classic fortune cookies, and they made that meal extra special. This version has sprinkles because it's the New Year; they're kind of like fireworks. And they are ever so slightly softer and chewier in the center than the crumbly ones I grew up with.
Provided by Molly Yeh
Categories dessert
Time 1h40m
Yield 10 to 12 cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
- In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
- Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
- Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
- Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.
CHINESE NEW YEAR ALMOND COOKIES
Make and share this Chinese New Year Almond Cookies recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 70 cookies
Number Of Ingredients 11
Steps:
- In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
- Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
- Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.).
- Canadian Living Magazine.
Nutrition Facts : Calories 77.9, Fat 5.3, SaturatedFat 1.9, Cholesterol 10.9, Sodium 21.7, Carbohydrate 6.7, Fiber 0.4, Sugar 2.3, Protein 1.1
LUNAR NEW YEAR ALMOND COOKIES
Although you can eat these cookies any time of year, they're especially popular during Lunar New Year. They are adorned with a whole almond for good luck and prosperity.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
- Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
- Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
- Preheat the oven to 350 degrees F.
- Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!
CHINESE ORANGE-ALMOND COOKIES
Make and share this Chinese Orange-Almond Cookies recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly butter 2 cookie sheets.
- Place butter and sugar in mixter bowl and beat until light and fluffy. Add 1 egg and continue beating until completely blended.
- Sift flour, baking soda and salt onto sheet of waxed paper and gradually mix in butter mixture. Add chopped almonds, orange zest, and vanill and mix just until blended.
- Drop dough by rounded teaspoon 1 inch apart onto prepared cookie sheets. Dip thumb in flour and make indentation in center of each cookie.
- Beat remaining egg and lightly brush over each cookie, using pastry brush. Place whole almond in each indentation.
- Bake until cookies are puffed and edges are golden brown, about 12 minutes. Let cool slightly on cookie sheets, then remove to wire racks to cool completely. Store in airtight container.
Nutrition Facts : Calories 92.8, Fat 5.6, SaturatedFat 1.9, Cholesterol 17.1, Sodium 55, Carbohydrate 9.2, Fiber 0.7, Sugar 4.4, Protein 2
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