Chinese Almond Cookies
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4.5
18 reviews
Excellent
Chinese Almond Cookies
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Bursting with buttery, almond flavors, Chinese Almond Cookies are a classic cookie that's a total treat to eat and so simple to make!
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Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold butter cut into 1/2-inch cubes
- 2 large eggs slightly beaten
- 1 teaspoon almond extract
- 36 almond slices (about 1/4 cup)
- 1 egg
- 1 tablespoon water
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Instructions
- In a large bowl, stir together flour, almond flour, sugar, cornstarch, baking soda, and salt
- Add the cubed cold butter to the flour mixture and cut in the butter with a pastry cutter or fork. When the largest piece of butter is about the size of a pea it's good.
- Mix in the 2 beaten eggs along with the almond extract until fully incorporated. The dough will be quite sticky.
- Flatten the cookie dough into a disc on a sheet of plastic wrap and then wrap it all up. Then chill in the fridge for at least 2 hours or overnight
- Once the cookie dough has been chilled, preheat your oven to 325 degrees F and line a baking sheet with parchment paper. (I like to use 2 trays - see note) In a small bowl, beat together the egg and water to make an egg wash.
- Divide the cookie dough into 36 even pieces and then roll them into balls. Place the dough balls on the prepared baking sheet about 2-inches apart. (They will spread.) Lightly press an almond slice into the top of each cookie and then brush the cookies with egg wash.
- Bake for 15-18 minutes, or until the cookies are just starting to turn golden brown.
- Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Equipments used:
Notes
- The chill time is necessary for these cookies. The colder they turn out when baked. I stored the cookie dough in the fridge between batches.
- Also, the dough is much easier to work with when cold - AKA less sticky.
- Make sure the baking sheet is cool before adding another round of cookies to it. If the pan is already warm the cookies spread much thinner. It's a good idea to rotate 2 baking sheets so one has time to cool while the other is in the oven.
- The chill time is necessary for these cookies. The colder they turn out when baked. I stored the cookie dough in the fridge between batches. Also, the dough is much easier to work with when cold - AKA less sticky.
- Make sure the baking sheet is cool before adding another round of cookies to it. If the pan is already warm the cookies spread much thinner. It's a good idea to rotate 2 baking sheets so one has time to cool while the other is in the oven.
- You can use whole almonds instead of sliced almonds on top for more crunch.
Nutrition Information
Show Details
Serving
1cookie
Calories
123kcal
(6%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
109mg
(5%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
179IU
(4%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 109mg | 5% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 179IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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