Use … Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Shape dough into little balls weighing ca. My mother-in-law asked me where I bought them. While the cookie came out quite tasty it was far from authentic. Gather the ingredients and preheat oven to 325 F/162.5 C. In a large bowl, sift the flour, baking powder, baking soda, and salt. Get it free when you sign up for our newsletter. After reading EVERY review I decided to make these cookies using butter and crisco (I had never cooked with lard before so why start now right?). Fabulous results, but I must mention I made half shaped as balls, and put half through my cookie press. these were so easy and they tasted great. Take a log and lightly score the dough at 3/4-inch intervals so that you have 15 pieces and cut the dough. Your daily values may be higher or lower depending on your calorie needs. Congrats! I was very skeptical about these but alas I really enjoyed them. They came out fantastic. I followed the recipe per the directions even using the lard. Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes. I flattened mine to about 1/4 inch. Cut in the lard until mixture resembles … The only change I made which was suggested was add 2 more teaspoons of almond extract. They come out looking a bit undone, but prick them with a toothpick and you'll see that they're well done :) Even without the eggwash, they're darn good!! I rolled the dough into a log and chilled it. I make my cookies a little bigger, so they cook for 20mins on 325*F. I also upped the sugar by 1/4c. I've made these a number of times and they are absolutly wonderful. and doubled the almond extract (trippling it gives a rich almond flavour). They were still awesome! Then I used my Pampered Chef crinkle cutter to cut them into about 1/4" slices. I strongly preferred the latter. I make my cookies a little bigger, so they cook for 20mins on 325*F. I also upped the sugar by 1/4c. What I tweeked was using almond slivers instead of whole almonds and added a light eggwash glaze before putting the almond on top. :-) how cool is that! For those that have crumbly dough maybe try using a larger egg (like jumbo). The presentation was nice, but the crunch of the little ones was awesome! I'll go heavier on the extract next time. Mix well. Make your favorite takeout recipes at home with our cookbook! It is exactly how these cookies are suppose to turn out. Add to the flour mixture and mix well. Cutting in the butter (I use half butter, half butter flavoured Crisco) is a must! Back to Chinese Restaurant Almond Cookies. I also used half butter and half (butter-flavored) Crisco. Information is not currently available for this nutrient. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Nutrient information is not available for all ingredients. We used half butter and half Crisco. Sift flour, sugar, baking soda and salt together into a bowl. I make my cookies a little bigger, so they cook for 20mins on 325*F. I also upped the sugar by 1/4c. They come out looking a bit undone, but prick them with a toothpick and you'll see that they're well done :) Even without the eggwash, they're darn good!! I make it every year during the holidays and everyone scrambles for more - in fact my mother-in-law hides them from the kids so she can finish them herself!! https://www.thespruceeats.com/chinese-almond-cookie-recipe-694427 Most people won't think twice about serving basic cornbread when is on the table. What I tweeked was using almond slivers instead of whole almonds and added a light eggwash glaze before putting the almond on top. For those, I used an interesting disk shape, and arranged almond slices on top to go along with the design. When egg washing be sure to only do the tops and not the sides. These cookies are so good you can't stop eating them! :-) how cool is that! I always up the extract by at least 3 fold. Once you roll the cookies into 1 inch balls - DO NOT use your hands to flatten cookies (the egg wash will sink into the grooves placed by your fingers and the result will be a striped cookie) use a small glass or other cookie flattening object. Also as suggested in another review I flattened them with a glass and brushed egg wash. Info. However, if desired, butter or margarine may be substituted for very satisfactory results. this link is to an external site that may or may not meet accessibility guidelines. Baked with egg wash on top it also helped hold the almond in place and gave the cookie a more traditional appearance kept in oven for 20 min till light golden brown. One even took some home. I make it every year during the holidays and everyone scrambles for more - in fact my mother-in-law hides them from the kids so she can finish them herself!! Thanks for the recipe. I used almond slices instead of whole almonds since thats how they sell them in Chinese stores. Lay them on a piece of parchment paper. Brush each cookie lightly with a beaten egg. Cutting in the butter (I use half butter, half butter flavoured Crisco) is a must! Placed a couple almond slices on each one and baked them. It keeps the center moist. great recipe, the cookies taste exactly like those i bought in chinese bakery, and easy to make too. and doubled the almond extract (trippling it gives a rich almond flavour). (Nutrition information is calculated using an ingredient database and should be considered an estimate. Did use 3 tsp of almond extract as well. I am Chinese and I got to say this receipe was on the dot. My mother-in-law asked me where I bought them. 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