Authentic Chinese Almond Cookies Food
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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 COOKIES
These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store.
Provided by Vicki
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.
Nutrition Facts : Calories 602.4 calories, Carbohydrate 73 g, Cholesterol 15.5 mg, Fat 32.8 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 336.3 mg, Sugar 38 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 ALMOND COOKIES
This recipe is by Sou Chan. This recipe seems to be a little more authentic then other recipes I have come across. A little extra work but well worth it. Cookie yield will depend on size. Preparation time includes blanching and roasting almonds. You can grind the almonds in the food processor to a somewhat fine consistency. (not powdered) How to's to blanch and roast almonds listed at the end of the recipe.
Provided by Silent Rain
Categories Dessert
Time 40m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
- Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
- .
- To blanch almonds-.
- Place almonds in a bowl.
- Pour boiling water to barely cover almonds.
- Let the almonds sit for 1 minute and no longer.
- Drain, rinse under cold water, and drain again.
- Pat dry and slip the skins off.
- (Don't let almonds sit in hot water too long or they will lose their crispness).
- .
- To roast almonds-.
- Preheat oven to 350 degrees F.
- Spread nuts in one layer on ungreased shallow baking pan.
- Bake for 10 to 15 minutes, stirring occasionally, until golden.
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- Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
- Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
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