Chinese Almond Cookies are crispy cookies with almonds and a wonderful almond flavor. Do you love shortbread? You might enjoy these cookies.
This cookie has long been a favorite of mine. Growing up, we would go to The Golden Dragon in Pueblo, Colorado. The Golden Dragon was the only place where these cookies were served. They were amazing Chinese Almond Cookies, buttery cookies with a hint of almond flavor and they were topped with blanched almonds. These were so hard to resist.
You can recreate this classic taste at home
You can easily recreate this famous cookie at home. This cookie came from China, and it is also known as an almond biscuit, an almond cake, or an almond crisp. It is believed that this cookie was introduced to the United States as the first wave of immigrants from China made their way across the U.S. in the late 1800s.
What is the origin of Chinese Almond cookies?
Some believe that the Chinese almond cookie came from the Chinese walnut cookie, as it is a plain cookie with a walnut in the center, and those cookies are thought to bring good luck. Did you know that the National Chinese Almond Cookie Day is April 9th?
Every year I like to try a new cookie for the Holidays. I always am looking for cookies that bake up well, and those that will travel well. These cookies are perfect for mailing. These are dry cookies; I find that some cookies that have fillings or frosting can get soft when they are mailed. So these cookies are perfect as they are dry and not too crumbly. So you know these cookies can stand up to being mailed.
Chinese Almond Cookies
Chinese Almond cookies are buttery cookies with a hint of almond flavor.
- 1 cup butter soften to room temperature
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 egg white beaten with 1 tablespoon water
- 2 tablespoons sliced almonds
Preheat oven to 325 degrees.
In a large bowl cream together butter and sugar until light and fluffy. Beat in 1 egg, almond extract, baking powder, and salt. Slowly add in the 3 cups of flour. Beat until the batter is blended well. Divide batter into 1 inch balls, this is very easy to do with a cookie scoop.
Place cookies 2 inches apart on an un-greased baking sheet. Flatten balls of dough with the bottom of a glass. Brush the top of the cookies with the egg white wash, and sprinkle almond slices on top of the cookie. Bake the cookie for 12 to 14 minutes or until the cookie begins to turn golden brown. Transfer the cookies to a wire rack and allow to cook completely before storing in an air tight container.