These classic Chinese almond cookies are a beloved holiday treat, known for their incredibly tender, sandy texture and intense nutty aroma. Made with a blend of flour, lard, and sugar, the dough comes together easily and bakes into delicate discs that practically dissolve on the tongue. Each cookie is crowned with a whole blanched almond, adding a beautiful visual touch and a satisfying crunch to contrast the soft crumb. Perfectly paired with hot tea or coffee, these cookies bring a taste of tradition to any gathering. They are simple to prepare, requiring no special equipment, making them an accessible yet elegant dessert for festive occasions or quiet afternoons.
Chinese Almond Cookies #2
Description
These classic Chinese almond cookies are a beloved holiday treat, known for their incredibly tender, sandy texture and intense nutty aroma. Made with a blend of flour, lard, and sugar, the dough comes together easily and bakes into delicate discs that practically dissolve on the tongue. Each cookie is crowned with a whole blanched almond, adding a beautiful visual touch and a satisfying crunch to contrast the soft crumb. Perfectly paired with hot tea or coffee, these cookies bring a taste of tradition to any gathering. They are simple to prepare, requiring no special equipment, making them an accessible yet elegant dessert for festive occasions or quiet afternoons.Ingredients
Directions
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Preheat your oven to 350&# 194;°F (175ðC) and line a large baking sheet with parchment paper or a silicone mat.
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In a medium bowl, sift together the flour, baking soda, and baking powder to ensure a light texture. Set aside.
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In a large mixing bowl, beat the softened lard and sugar together until creamy and well combined.
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Add the whole egg and almond extract to the lard mixture and beat until smooth and uniform.
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Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just incorporated. Do not overmix.
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Separate one egg yolk from the white (reserve the white if needed for another recipe, or use a small portion of the yolk for brushing).
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Take about 1 tablespoon of dough and roll it between your palms to form a smooth ball.
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Place the dough ball on the prepared baking sheet, spacing them about 1 inch apart.
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Gently press a single blanched whole almond into the center of each dough ball, creating a slight indentation.
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Lightly brush the top of each cookie with the beaten egg yolk to give them a golden sheen.
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Bake for 15 to 20 minutes, or until the edges are just barely golden brown. The centers should remain soft.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 1200.5kcal
- % Daily Value *
- Total Fat 59.3g92%
- Saturated Fat 22.8g115%
- Cholesterol 46.6mg16%
- Sodium 169.4mg8%
- Total Carbohydrate 151.1g51%
- Dietary Fiber 3.2g13%
- Sugars 59.9g
- Protein 13.6g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
