Chinese Almond Cookies

Ka Garrett


This recipe is from a long time friend.She would make them for us at Christmas. Crispy cookies are among my favorites and these are just that! They are easy to make and best when completely cooled. These cookies will keep for several days in a cookie jar, if you can keep them around that long..

★★★★★ 1 vote
30 Min
15 Min


4 c
sifted flour
1 tsp
baking powder
2 c
vegetable shortening
2 c
egg slightly beaten plus additional egg white
1 1/2 tsp
almond extract
1 tsp
vanilla extract
egg yolk (add the white as mentioned above)
1/2 c
blanched almond halves


1Preheat oven to 375 degrees.
Sift flour and baking powder together in a large bowl.
2Add shortening, sugar, egg, and extracts. Knead mixture until it is combined.

If the mixture seems a little dry add a bit of water.
3Form 1" balls (I use a 1" diameter ice cream scoop) and place them on and ungreased cookie sheet.

Press each ball with the heel of your hand to flatten.
4Combine egg yolk with 1 tablespoon water.
Brush top of cookie lightly with the egg mixture.
Press 1/2 almond in the center of each cookie.

Bake 15 minutes or until golden. Turn out onto wire rack and let cool completely..

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Asian
Hashtag: #Almond