Chinesealmondcookies Recipes
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
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 ALMOND COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, large egg yolks, almond extract, all-purpose flour, baking soda, kosher salt, water, red food coloring
Provided by Frank Tiu
Categories Desserts
Yield 25 servings
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
- Add the egg, then 1 egg yolk, beating to incorporate after each addition.
- Add the almond extract and beat to combine.
- Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
- Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
- Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
- Unwrap the dough on a cutting board and cut into 25 cubes.
- Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
- In a small bowl, beat the remaining egg yolk with the water.
- Brush a thick layer of egg wash onto the cookies.
- Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
- Bake for 35 minutes, or until the cookies are golden.
- Let the cookies cool on a wire rack for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 160 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams
CHINESE ALMOND COOKIES
These cookies are the perfect ending for a Chinese dinner. They are so good that Martha often uses them just for the cookie jar. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter, lard, and sugar until fluffy. Add eggs and almond extract and continue beating until smooth.
- Sift flour, baking soda, and salt together, and stir into butter mixture. Knead a bit with your hands to make a stiff, smooth dough.
- Form dough into 1 1/2-inch balls, and place 3 inches apart on a buttered baking sheet. Flatten with the palm of your hand, and center a whole almond on each cookie. Bake 10 to 12 minutes, until lightly browned on bottom but very pale on top. Cool on racks.
CHINESE ALMOND COOKIES
Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
- Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
- Wrap the dough in plastic and refrigerate for 1 hour.
- When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
- Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
- Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
More about "chinesealmondcookies recipes"
ALMOND COOKIES - SOUTHEAST ASIAN RECIPES - NYONYA COOKING
From nyonyacooking.com
Estimated Reading Time 6 mins
- Sieve wheat flour, baking powder, baking soda, salt and powdered sugar into a bowl. Add almond meal and mix well. Then, add oil to bind the ingredients into a dough.
- Shape dough into little balls weighing ca. 15g each. Lay them on a piece of parchment paper. Use the back of the fork to press them twice creating the criss-cross pattern. Mix egg yolk and water. Brush each cookie dough with the mixture. Place some almonds pieces (chopped lengthwise) on each cookie.
- Bake cookies in a pre-heated oven at 180 degrees Celsius for about 15 minutes or until golden brown. Allow cookies to cool to room temperature before storing them in an airtight container.
CHINESE ALMOND COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4.6/5 (5)
Servings 48
Cuisine Asian
- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; beat until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
- Shape dough into 1 1/4-inch balls. Place, 2 inches apart, onto ungreased cookie sheet. Flatten slightly; press almond into center of each cookie.
- Beat egg yolk with water in bowl; brush cookies evenly with egg mixture. Bake 11-15 minutes or until just set.
CHINESE ALMOND COOKIES - COPYKAT RECIPES
From copykat.com
Estimated Reading Time 4 mins
- In a large bowl cream together butter and sugar until light and fluffy. Beat in 1 egg, almond extract, baking powder, and salt. Slowly add in the 3 cups of flour. Beat until the batter is blended well. Divide batter into 1 inch balls, this is very easy to do with a cookie scoop.
- Place the dough balls 2 inches apart on an ungreased baking sheet. Flatten balls of dough with the bottom of a glass. Brush the top of the cookies with the egg white wash, and sprinkle almond slices on top of the cookie.
- Bake the cookie for 12 to 14 minutes or until the cookie begins to turn golden brown. Transfer the cookies to a wire rack and allow to cool completely before storing in an airtight container.
CHINESE ALMOND COOKIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Calories 660
Saturated Fat 7g 35%
Cholesterol 23mg 8%
Total Fat 57g 73%
CHINESE ALMOND COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OLD-FASHIONED CHINESE ALMOND COOKIES - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 6 mins
- 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.
- Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
- Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).
CHINESE ALMOND COOKIE | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (6)
Category Dessert
Cuisine Chinese
Total Time 1 hr 10 mins
- Cream butter with egg yolk, sugar and almond extract in a large mixing bowl and then shift salt, cake flour, almond flour and baking soda.
- Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
- Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
CHINESE ALMOND COOKIES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Estimated Reading Time 6 mins
- Combine the all-purpose flour, sugar, almond flour, baking soda, and salt in a medium-sized bowl. Sift the dry ingredients through a colander into a large bowl. Press the larger chunks of almond flour through the mesh using your fingers.
- While chilling the dough, preheat the oven to 350 °F (176 °C). Line a baking sheet with parchment paper.
- Store the completely cooled cookies in an airtight container at room temperature for 4 to 5 days. You can freeze these cookies, too. Thaw the cookies in the fridge. You can also warm them up in the microwave or in a 350 °F (176 °C) oven before serving.
RED DOT ALMOND COOKIES FOR CHINESE NEW YEAR - SUPER MOM ...
From supermomnocape.com
Estimated Reading Time 5 mins
- Cream the first 4 ingredients together in a medium sized bowl until the mixture is smooth. Sift in flour, baking soda and salt and mix until completely combined.
- Scoop out a level tablespoon of dough. Form into balls and place on a cookie sheet lined with parchment paper or silicone baking mat.
CHINESE ALMOND COOKIES - LIFE CURRENTS
From lifecurrentsblog.com
Estimated Reading Time 5 mins
- In a medium bowl, cream together shortening, granulated sugar, and brown sugar until light and creamy. This can be done in a stand mixer, with a hand mixer, or by hand with a sturdy fork.
CHINESE ALMOND COOKIES - DESSERT NOW, DINNER LATER!
From dessertnowdinnerlater.com
Estimated Reading Time 4 mins
- Line baking trays with parchment paper or silicone baking mats. Preheat oven to 325 degrees Fahrenheit.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in all but 1 Tbsp of the beaten egg. Set the saved portion aside. Add the almond extract to the butter mixture. Mix to combine.
CHINESE ALMOND COOKIES - GONNA WANT SECONDS
From gonnawantseconds.com
Estimated Reading Time 7 mins
- Cut in the lard, with 2 knives or a pastry blender, until the mixture looks like coarse crumbs. Add 2 egg and almond extract and combine well.
- Roll dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart. Flatten cookies then press an almond in the center.
CHINESE ALMOND COOKIES FOR LUNAR NEW YEAR • JUST ONE COOKBOOK
From justonecookbook.com
Estimated Reading Time 6 mins
- Gather all the ingredients. Center a rack in the oven and preheat the oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- Combine all the dry ingredients in a stand mixer. With your mixer on low medium speed (with the beater attachment), mix all together.
- The dough should be just enough to hold its shape when you try to roll it into a ball. If they look more like crumbs, add 2-3 tsp (10-15 ml) vegetable oil at a time.
CHINESE ALMOND COOKIES RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
- In a mixing bowl, sift together all-purpose flour, baking powder, and baking soda. Add sugar, salt, and ground almond, mix well. Add oil, mix and form into cookie dough. The texture will be dry, and it is best to use your hands at the very end to bring the dough together.
CHINESE ALMOND COOKIES RECIPE | MYRECIPES
From myrecipes.com
- In a large bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Stir or beat in flour and baking powder until well blended. Cover bowl and chill until dough is firm, about 1 hour.
- Shape dough into 1-inch balls, flatten each slightly, and place each about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
- In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle each with about 1/8 teaspoon sesame seeds.
- Bake cookies in a 325° oven until lightly browned, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
CHINESE ALMOND COOKIES - JESSICA GAVIN
From jessicagavin.com
- Set the oven rack in the middle position. Preheat to 350°F (176°C). Line two large sheet pans with parchment paper.
- In a medium bowl, sift the all-purpose flour, almond flour, and baking soda. Add the salt and whisk to combine. Set aside.
- In the stand mixer bowl fitted with the paddle attachment, add the softened butter and almond paste. Mix on medium-low speed (setting 4) for 1 minute. There may be some lumps of paste remaining.
- Add the granulated sugar to the creamed butter and almond paste. Mix on medium-low speed (setting 4) until the mixture is light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula.
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Estimated Reading Time 3 mins
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