Chinese Almond Cookies (RE-TESTED!)
Chinese Almond Cookies are small, tender cookies featuring toasted almond flour and almond extract, giving them a distinct nutty flavor. These cookies have a crunchy exterior with a soft interior texture. The recipe calls for a mix of almond flour, all-purpose flour, and baking agents, combined with lard, butter, and egg yolk for richness. Each cookie is shaped into a disc and topped with a whole almond for crunch and presentation. The toasting of almond flour enhances the flavor depth, making them a traditional treat that's ideal for sharing and gifting.
Ingredients
- ½ cup almond flour
- 2/3 cups granulated sugar
- 1 1/4 cups all-purpose flour
- ½ tsp baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg yolk
- ¼ cup lard melted
- 1¼ teaspoon almond extract
- 5 tablespoons butter at room temperature, salted
- 15 almonds
- 1 egg (beaten)
Instructions
- Arrange a rack in the center of your oven and preheat to 350°F/175°C.
- Lightly toast the almond flour in a dry pan over medium heat, stirring constantly, until it turns one shade darker.
- Whisk together the toasted almond flour, sugar, all-purpose flour, baking soda, baking powder, and salt. (This is a crumbly dough, so proper measuring is very important. If you pack the flour too tightly into the measuring cup, the dough may end up too dry. If this happens, you can add 1-2 tablespoons of water to help the dough come together.)
- Whisk 1 egg yolk with the melted lard and almond extract, and add it to the dry ingredients, along with the softened butter. Mix with your hands or a stiff rubber spatula to form a soft dough.
- Make ping pong sized balls of dough, flatten them into little discs, and place 2 inches apart on a parchment lined baking sheet. You should have about 15 cookies, which can fit on a single baking sheet. Press an almond into the center of each cookie. If the cookies crack slightly when you press the almond in, that’s okay, but push any larger cracks back together.
- Brush the cookies with beaten egg, and bake for 13-15 minutes, until lightly golden. Cool completely before enjoying.
Notes
- This recipe yields approximately 15 almond cookies, making it good for small gatherings or gifts.
- Proper measuring of flour and almond flour is crucial to prevent the dough from becoming too dry; add 1-2 tablespoons of water if necessary to help the dough come together.
- Toasting the almond flour before mixing enhances the cookie's flavor and aroma.
Nutrition Information
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 172
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 110mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 150IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.