The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Almond Cookies

Floydm's picture

Almond Cookies

Chinese Almond Cookies are one of my favorite afternoon snacks. I often pick them up at the local Chinese bakery or keep a box of Amay cookies in the cupboard.

I tried making them at home for the first time today. Not perfect, but they are pretty darned good.

Almond Cookies Makes around 18 mid-sized cookies

1 c slivered almonds
3/4 c sugar
1/2 c (1 stick) salted butter, softened
1 egg
1 T almond extract
1 1/4 cup all purpose flour
1/2 t baking soda

Glaze 1 egg yolk 1 T sugar 18 whole almonds

Spread the almonds on a cookie sheet. Roast them in an oven at 350 degrees for approximately 10 minutes until they become fragrant and begin to brown. Pull them out of the oven and allow them to cool.

Once the almonds have cooled, place them in the bowl of a food processor or blender. Add 1 tablespoon of sugar and grind until they are fine and sandy.

In another bowl, combine the butter, remaining sugar, egg, and almond extract and mix until smooth and creamy. Add the flour and baking soda and mix until combined. Stir in the ground almonds. Cover the bowl and refrigerate for at least 30 minutes until the dough is firm.

Preheat the oven to 350. Roll 1 inch balls of dough and place on a greased or parchment covered baking sheet.

Almond Cookies

Use your thumb or fingers to flatten the balls into disks. Brush the tops of the cookies with the egg glaze and then place 1 whole almond in the center of each cookie.

Almond Cookies

Bake for approximately 10-13 minutes until they become golden brown.

Almond Cookies

Serve with tea.

Paddyscake's picture

I have a cookie monster at my house..are those crispy or chewy?

Floydm's picture

They were on the chewy side at first, but after a day they dried out and got crisper. Baking them a bit longer might have also made them crisper.

pjkobulnicky's picture

Try them with lard instead of butter. More authentic. 


Paul Kobulnicky

Baking in Ohio