Chinese Almond Cookies

James Carrier

The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II.

Yield: Makes about 4 dozen
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 51%
  • Protein: 1.2g
  • Fat: 4.9g
  • Saturated fat: 2.6g
  • Carbohydrate: 9.4g
  • Fiber: 0.3g
  • Sodium: 52mg
  • Cholesterol: 19mg

Ingredients

  • About 1 cup (1/2 lb.) butter or margarine, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 large egg yolk
  • 1 tablespoon milk
  • 1/3 cup blanched whole almonds
  • 2 tablespoons sesame seeds

Preparation

  1. 1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.
  2. 2. Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
  3. 3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.
  4. 4. Bake cookies in a 325° regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
  5. Nutritional analysis per cookie.
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