Chinese almond cookies are first recorded in the 16th century, during the Ming Dynasty. At the time, the cookies were made with walnuts. Initially considered the exclusive property of the royal caste, the cookie became more widely available over the centuries. Today, almond cookies can be found in Southern and Southeastern China and are often enjoyed as a New Year’s treat. Brought to the United States with the first wave of Chinese-American immigration in the 19th century, almond cookies are also popular in Chinatowns and Chinese restaurants around the country. In some establishments, the cookies are served between courses to clear the palate, rather than reserved for a dessert course. In the United States, National Chinese Almond Cookie Day on is celebrated on April 9.
Recipe Servings: 4
+ 2 hours resting
Ingredients
- 1⅓ and 1¾ cups all-purpose flour, divided
- 1 cup unsalted butter, chilled and cut into cubes
- Pinch of kosher salt
- 2 eggs
- 1 tsp almond extract
- 1 cup and 2 Tbsp sugar
- ½ tsp baking soda
- Thinly sliced almonds, as needed
Directions
- In the bowl of an electric mixer, place the almond flour, salt, and butter. Use the paddle attachment to beat on medium speed for 3 minutes, until the texture is coarse and chunky.
- Add one of the eggs and continue to mix on low speed until just incorporated.
- Sift together the flour, sugar, and baking soda. Add the mixture to the bowl of the electric mixer and mix until just combined.
- Turning out the dough onto a work surface, flatten it into a thick disc. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Beat the remaining egg in a small bowl.
- Roll pieces of the chilled dough into ¾-inch-wide balls, place them on the baking sheet about 1 inch apart, and press down lightly using your palm to slightly flatten.
- Press a slivered almond into the center of each cookie and brush them with the beaten egg.
- Bake for 13–15 minutes, until the edges begin to turn golden.
- Remove from oven and let cool on a wire rack before serving.
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