Chinese Almond Cookies

Chinese Almond Cookies

I have to be honest. I love the fortune in fortune cookies but no the cookie. I remember, the almond cookies they used to give you in Chinese restaurants. Where did they go? They were crispy and buttery at the same time. I loved the way they would melt in your mouth and you always had to take th almond off first. Do you remember this cookies? I wonder what your tradition was.

This is my second version of the cookie. I’m still working on the recipe. What am I missing?

Chinese Almond Cookies
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Chinese Almond Cookies

Why don't they serve these in restaurants anymore?
Course: Endings, Everything Else
Cuisine: Chinese
Keyword: cookies, almonds


  • 1-1/3 Cups Almond Flour
  • 1-3/4 Cup All-Purpose Flour
  • 1/2 tsp. Kosher Salt
  • 1 tsp. Baking Soda
  • 1/2 Cup Unsalted Butter, at room temperature
  • 8 Tbs. Almond Paste
  • 1 Cup Granulated White Sugar
  • 1 Lg Egg, at room temperature
  • 1/2 tsp. Almond Extract
  • 45 each Marcona Almonds
  • 1 Lg. Egg beaten with 1 Tbs. water


  • Preheat oven to 325°.
    Sift together the almond flour, all -purpose, flour, kosher salt and baking soda.
    In the bowl of a stand-up mixer, fitted with the paddle, cream together the butter and almond paste. Then gradually add the sugar. Beat in one egg and the almond extract.
  • Gradually beat in the sifted dry ingredients. Mix until your dough comes together. Don't forget to scrape up your bottom bits.
    Roll dough into 1 tablespoon balls. Place balls on a parchment lined baking sheet about an inch and a half apart.
    Lightly flatten each ball and replace one almond in the center.
  • Make the egg wash with one egg yolk, and one tablespoon of water. The top of each cookie.
    Bake 325° oven for 14 minutes. Rotate the pan halfway through.
    Let cool on pan for five minutes. Then transfer to a rack to cool completely.

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