You saved Chinese Restaurant Almond Cookies to your. It's been said that the lard is what produces the traditional taste. :-) how cool is that! I rolled the dough into a log and chilled it. I used almond slices instead of whole almonds since thats how they sell them in Chinese stores. Amount is based on available nutrient data. 89 calories; protein 1.1g 2% DV; carbohydrates 9.9g 3% DV; fat 5.1g 8% DV; cholesterol 7.9mg 3% DV; sodium 38.9mg 2% DV. I also used half butter and half (butter-flavored) Crisco. 325 degrees for 20 minutes was perfect. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I flattened mine to about 1/4 inch. Information is not currently available for this nutrient. I was looking for the chinese almond cookie recipe for my 11 yr old daughter(she loves those cookies). So I was careful not to add all the flour and at 2 1/4 cups it started to get crumbly. and doubled the almond extract (trippling it gives a rich almond flavour). Also as suggested in another review I flattened them with a glass and brushed egg wash. Nutty almond cookies—along with sesame cookies and walnut cookies—are a popular treat at Chinese bakeries, but it's also possible to make these classic Chinese treats at home. Cool and enjoy or store in a sealed container. Placed a couple almond slices on each one and baked them. Add comma separated list of ingredients to exclude from recipe. Needed to make changes to recipe after reading reviews it was obvious that the dough was going to be too dry. Preheat oven to 325 degrees F (165 degrees C). Most people won't think twice about serving basic cornbread when is on the table. It keeps the center moist. 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!! Congrats! Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles). It is exactly how these cookies are suppose to turn out. Bake for 15 minutes to 18 minutes, until golden brown. Gives a great golden colour, or I suppose you could use food colouring. Then I used my Pampered Chef crinkle cutter to cut them into about 1/4" slices. With all the recommended changes it was a nice Chinese cookie. Gives a great golden colour, or I suppose you could use food colouring. In a medium bowl, use an electric mixer to beat together the butter and shortening, and sugar. Nutrient information is not available for all ingredients. It keeps the center moist. 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!! Add to the flour mixture and mix well. I've made these a number of times and they are absolutly wonderful. 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. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Make your favorite takeout recipes at home with our cookbook! I always up the extract by at least 3 fold. Did use 3 tsp of almond extract as well. 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. Roll dough into 1-inch balls. I had some pop up guest and they really enjoyed these cookies. Sift flour, sugar, baking soda and salt together into a bowl. What I tweeked was using almond slivers instead of whole almonds and added a light eggwash glaze before putting the almond on top. Fabulous results, but I must mention I made half shaped as balls, and put half through my cookie press. Lay them on a piece of parchment paper. One even took some home. Sift flour, sugar, baking soda and salt together into a bowl. Beautiful! While the cookie came out quite tasty it was far from authentic. I strongly preferred the latter. Place an almond on top of each cookie and press down to flatten slightly. Brush each cookie lightly with a beaten egg. 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. They came out fantastic. Haha, I had this recipe in my cupboard but tweeked it a little. My mother-in-law asked me where I bought them. 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?). 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!! Cut in the lard until mixture resembles … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I will try the butter/shortening combo to see if it will also be a hit. The only change I made which was suggested was add 2 more teaspoons of almond extract. Roll each piece into a ball and place on a lightly-greased cookie tray, approximately 1 1/2-inches apart. Set them 2 inches apart on an ungreased cookie sheet. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I rolled the dough into a log and chilled it. these were so easy and they tasted great. Repeat with the remaining dough. If you are going for authenticity you absolutely MUST use lard yellow food coloring (10 drops) and egg wash for the tops of the cookies. Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes. Haha, I had this recipe in my cupboard but tweeked it a little. Thanks for the recipe. I make my cookies a little bigger, so they cook for 20mins on 325*F. I also upped the sugar by 1/4c. For those, I used an interesting disk shape, and arranged almond slices on top to go along with the design. 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