Other than fruits, Chinese cuisine does not typically include a lot of sweet items. Diners in the West expect all kinds of cakes, pies, and other sweet desserts to end a meal with. To fill this unfamiliar need, Chinese restaurants outside of China would put a bowl of pineapple on the table surrounded by “fortune cookies” and this simple favorite, Chinese almond cookies. The cookies are a great way to serve a light and crunchy post-meal treat without needing to make a fancy dessert.
Cantonese Almond Cookies
These light almond flavored cookies make for a pleasant end to a heavy meal. They're very easy to make and freeze well. In fact, they are great eaten frozen right from the freezer.Print Pin
Servings: 48 cookies
- Food processor
- Large baking pan
- 2¾ cups All-purpose flour
- 1 cup Sugar
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup European butter, chilled and diced
- 1 large Egg, beaten
- 1 tsp Almond extract
- 48 whole Almonds, skinless
- Make Dough – Add flour, sugar, baking soda, and salt to the bowl of a food processor. Pulse 2 or 3 times to mix. Add cold butter cubes and pulse until mixture resembles cornmeal. Add egg and almond extract and pulse a few times to combine. Make into a ball and wrap and chill for an hour or more.Form Cookies – Preheat oven to 325°F. Roll dough into a long snake and slice off enough to make 1-inch balls. Set balls 2-inches apart on an ungreased cookie sheet. Stick an almond in the center each and press down to flatten slightly. Bake Cookies – In the preheated oven until cookie edges begin to turn golden brown, 15 to 18 minutes. Let cool on the tray.
- Almond cookies freeze well and are fantastic eaten frozen. Sore in a bag in the freezer to grab a few when necessary.
Calories: 933kcal | Carbohydrates: 37g | Protein: 32g | Fat: 80g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 49g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 966mg | Fiber: 15g | Sugar: 11g | Vitamin A: 134IU | Calcium: 345mg | Iron: 5mg