Almond Cookies -like the ones in Chinatown!
This recipe was generously shared with me by my brother-in-law's family. Made with lard or shortening, these are the quintessential Chinese Almond Cookies found in Chinatown bakeries and restaurants. Crumbly, almond-forward, delicious
Ingredients
Dry Ingredients
- 5 cups sifted flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 2 1/2 cups Shortening, either reg or butter-flavored 40T (35 T will do)
- 1 1/2 cups sugar
- 1 large egg lightly beaten
- 1.5 tsp almond extract Use up to 2 tsp
- 1/4 tsp potassium carbonate liquid or 1/4 t baking soda
Finishing Touches
- 1 egg beaten for egg wash
- almond halves or sesame seeds garnish
Instructions
- Combine flour, baking soda and salt, set aside.
- Cream shortening and sugar till fluffy. Add egg and blend thoroughly. Add almond extract and k+Co3 and blend well.
- Gradually add flour and stir until well combined. Form round balls (size of small walnut, I use a 1 tablespoon+ ice cream scoop to portion out the dough. At this point, if the dough seems a little soft, chill in fridge for 30-60 minutes.
- Using a flat bottom glass, dip in a little bit of flour and press dough flat on a cookie sheet to about 1/2 inch thickness. Leave about 1.5 inches between cookies. Brush each cookie with egg wash. Place almond or sesame seeds centered on top.
- Bake 350 degrees 15 minutes or until slightly golden in color.
Notes
The recipe is easily halved. A large beaten egg is approximately 3.25 tablespoons, use half for the dough and half for the egg wash. You have some play with the amount of egg in the dough. I have used a whole large egg in a half recipe and it turns out fine, the cookie is just a bit more fragile. I'd use a small egg in a half recipe.
I like the butter-flavored Crisco in the cookie. Gives a bit more flavor without sacrificing the texture of the cookie.