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Chinese Almond Cookies

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“This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.”
READY IN:
25mins
SERVES:
46
YIELD:
46-48 cookies
UNITS:
US

Ingredients Nutrition

  • 8 ounces margarine, softened (2 cubes, no subs)
  • 2 12 cups flour, sifted
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 2 teaspoons almond extract
  • 14 cup blanched slivered almond
  • 1 egg yolk, beaten with
  • 1 tablespoon water

Directions

  1. Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
  2. In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
  3. Beat in egg and almond extract until a smooth dough is achieved.
  4. Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
  5. Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
  6. Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
  7. Bake cookies for 15 minutes.
  8. Let cool on baking racks or flattened paper bags.

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