Have you ever had those crispy crunchy Chinese Almond Cookies in a Chinese restaurant? I have been in love with them since my childhood when I use to get some at the grocery store in “a little pink box tied with string”. Crunchy and almond-y and highly addicting. And they are so easy to make at home.
Years ago I was given a signed copy of Martin Yan’s Feast (affiliate link!).
As I lovingly perused this book when I received it, carefully marking pages of recipes to try I was beyond thrilled to find the recipe for my favorite cookies on the very last page! I could make them myself. And then I forgot about it for 15 years. Ooops! Seriously, I have made more than a few other recipes from this book (the Char-siu, Chinese Barbecued Pork, is one of my favorites), but somehow I never got around to these.
Now these are not exactly like the ones you find in the store or a restaurant. He uses butter and shortening instead of lard. And he also adds brown sugar. I borrowed the egg yolk wash from another recipe I discovered when I was looking for the name of these.
If you want them to look more “copycat” like, swap the brown sugar for more granulated sugar and maybe add a drop or two of yellow and red food coloring to make them a bit more pale orange.
If you cannot find blanched almonds in the store, fear not, it is so easy to do at home. Put the raw almonds (not salted, or flavored) in a bowl and cover with bowling water just until the skin begins to pucker, about 30-45 seconds.
Don’t let it go any longer or the almonds will lose their crispness!
Quickly drain them and cover in ice water. Drain again and the skin should slide right off.
Chinese Almond Cookies
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 2/3 cups granulated sugar
- 1/2 cup brown sugar packed
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- 3/4 teaspoons almond extract
- 40 blanched almonds
- 1 egg yolk optional
Instructions
- In a medium bowl, whisk together flour, baking powder and baking soda.
- In a large mixing bowl, cream the butter, shortening, granulated sugar and brown sugar until fluffy.
- Add egg and vanilla and beat until combined. Add flour mixture and mix until a dough forms.
- Shape dough into a disk, wrap it in plastic and refrigerate for 1 hour (or up to two days).
- Preheat oven to 350degrees. Line baking sheets with parchment paper.
- Divide dough into 4 parts, then each part into 10 pieces. Roll each piece into a ball and place on a cookie sheet about 2 inches apart.
- Slightly flatten each ball into a disk and press an almond in the center. Brush with beaten egg yolk if desired.
- Bake until lightly brown about 12 - 15 minutes. Let cool for 5 minutes then transfer to a cooling rack to cool completely.
Until next time, happy eating.
~Audrey
I have had these cookies at a Chinese restaurant and loved them. I have never made them though. That is about to change. They look yummy. Thanks so much for being a part of the Fill The Cookie Jar group. I am always excited to see what you make.
I don’t know what took me so long to get around to making them. They are so easy.
Love this cookie! Almonds are so good for you!
That’s good, because I ate more almonds that I used on the cookies. 🙂
I always wanted to try these and now I have a recipe! Thank you!
I hope you enjoy them!
Oh! I know what I am going to be making very soon! I love almonds!
they are so yummy!
Excellent Audrey, what a great idea to focus on Chinese New Year. I would love to give your recipe a try, they look gorgeous and we do enjoy almonds.
I thought I might be the only one to have that idea.
They look really good and I love the little trick about removing the skin from almonds.
I panicked when I realize I bought the wrong kind. Then I realized it was probably cheaper to buy raw and blanch them myself anyway.
I love these cookies! I haven’t had them in years. Thank you for sharing with Foodie Friends Friday linky party! Your recipe received the #3 most clicks and will be featured on Daily Dish Magazine tomorrow! Hope to see you again next week for another fun party!
Eek! always exciting to make the feature on FFF! THANKS!
How interesting and different!!!! Pinned to my baking board – thanks for linking up at Happiness Is Homemade this week!
Thanks, Katie!
Oh, I love it!! We would always get these at the Chinese restaurant after dinner. My brother and I called them toenail cookies, since it always made us laugh!! I can’t wait to make my own! #HomeMattersParty
That is funny!
Hi Audrey,
Your almond preparation technique is very useful for me. it helps me to make the delicious cookies.
I will share your Chinese recipe to my friends.
Thanks for good tips!