Anyone have a really good and/or authentic recipe for Chinese Almond Cookies?

Question by Bandeeto Behr: Anyone have a really good and/or authentic recipe for Chinese Almond Cookies?
Has anyone seen a recipe for the Chinese Almond Cookie using almond paste or Marzipan?

Best answer:

Answer by “Mouse Potato”
Hi !!!
Here you go…

Almond Cookies

Yield: 36 cookies

Time:
Assembly time: 30 minutes
Baking time: 15 – 17 minutes

Ingredients:
In the
Baking
Aisle
2 cups all-purpose flour
1&1/2 tsp baking powder
1/4 tsp salt
1 box (7 oz) Odense Almond Paste
1&1/2 sticks (12 Tbsp) butter, room temp.
1 cup sugar, divided
2 large egg whites, room temp.
1/2 tsp vanilla extract
40 almonds

Equipment:
No special equipment needed.

Directions:
1 Preheat oven to 325F with rack in center. Line cookie sheets with parchment paper or aluminum foil.
2 Sift flour, baking powder, and salt into a small bowl. Set aside.
3 Grate almond paste on large hole side of grater.
4 Combine almond paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
5 Add egg whites and vanilla. Beat until well mixed.
6 Mix in flour mixture on low speed until just incorporated.
7 With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
8 Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
9 Place balls on prepared baking sheets, leaving 2 inches between for spreading.
10 Firmly press an almond on top of each cookie.
11 Bake for 15 – 17 minutes or until bottoms are light golden. Remove from pans and cool on wire racks.

Know better? Leave your own answer in the comments!

  1. pecie says:

    I found you an authentic recipe however it calls for real almonds – sorry
    Chinese Almond Cookies I

    These are those yummy almond cookies you sometimes receive at the end of a meal in many Chinese restaurants.

    8 blanched almonds
    1/2 cup lard*, softened
    1/2 cup granulated sugar
    1 teaspoon almond extract
    Few drops yellow food coloring (optional)
    1 1/2 cups all-purpose flour
    1 large egg yolk
    1 tablespoon water

    1. Preheat oven to 300*F (150*C). Grease baking sheets; set aside.
    2. Place almonds in a small saucepan with a little cold water, bring to a boil, drain. Split almonds in two. Set aside.
    3. With an electric mixer beat together the lard and sugar until soft and creamy. Add the almond extract and yellow food coloring, if desired. Stir in the flour, a little at a time. Dough will be of a crumbly consistency.
    4. Shape level tablespoonfuls into flat round cookies about 2-inches in diameter. The edges of the cookies will have cracks in them. Place on prepared baking sheets and press an almond half in the center of each cookie. Beat together the egg yolk and water and brush tops of cookies.
    5. Bake for 30 minutes or until lightly golden. Cool slightly before transferring to wire rack to cool completely. Store in airtight container.

    Makes 16 cookies.

    *You may substitute vegetable shortening, but the flavor of the cookies will not be authentic

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