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
Reviews
I was looking for a cookie for a friends cookie exchange. I made a sample batch. My family and friends were my test subjects. They all loved them. They were easy to make . I am looking forward to the next batch to make. Thank you so much.
I was looking for a really easy almond cookie for Chinese New Year and these fit the bill. I added the spare yolk to the batter, mainly because I never use the extra and hate tossing them. I think they could use a little more almond extract to punch up the flavor. They next time I make them I will add another 1/2 teaspoon. That said, they are quite lovely.
I used to make Chinese Almond cookies after eating at a Chinese Buffet and they had these out for dessert. But it's been years and I lost the recipe. Since I am hosting a Christmas Around the World party next week, I was happy that I found this recipe. Taste just like I remembered them.
Made these for Chinese New Year at work and they were a huge hit.
super easy to make and they melt in your mouth. I used one slice of almond on each cookie and they were eaten up faster than I could get them out of the oven.Will make again.
Too cute and quite delicious
We make these every Christmas and they are great to give as gifts to the postman, firemen, etc. Or just eat yourself!
These taste wonderful. I did modify in the interest of time: roll the dough in food wrap into 2 inch rolls, refrigerate and slice for baking. Still make a fork indentation so it will hold the egg wash, but put the wash on before you add almonds. Add almonds last, pressing lightly into the dough. Much faster!
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These are one of my favorite cookies.God Bless.