These Chinese almond cookies have a crispy, crunchy, sandy texture on the outside and a strong almond extract flavor reminiscent of the ones I used to eat in Hawaii. I bake them for Lunar New Year, but they’re also great for when dessert calls for something a little different.
Variations
I always remember these cookies having the decorative red center, but they’re also great plain or with half a slice of almond on top.
Notes
Vegetable Oil – These cookies have a sandy, almost crumbly texture achieved from the addition of vegetable oil. It might seem weird, but it makes the cookie.
Shortening – Shortening has zero flavor to interfere with the almond extract. Butter can be used as a substitute, however it will result in a different flavor.
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Chinese Almond Cookies
Ingredients
- 3 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup shortening
- 1 cup vegetable oil
- 1¼ cup granulated sugar
- 1 large egg
- 1 tablespoon almond extract
- 1 teaspoon red food coloring (optional) for decoration
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- In a medium bowl, sift flour, salt, and baking soda and set aside.
- In a large bowl or a bowl of a stand mixer, combine the shortening, vegetable oil, and sugar. Using a hand or stand mixer, mix on medium-low speed until well blended.
- Add in the egg and almond extract and mix until incorporated.
- Add the dry ingredients to the wet mixture and mix on low until a dough forms.
- Roll the dough into 2 tablespoon balls and place on the prepared baking sheet 2-3 inches apart.
- Using the bottom of a glass, press down on the cookie to about a ½-inch thickness.
- Indent the center of the cookie using the back of a chopstick that has been dipped in red food coloring. (optional)A half slice of almond can also be used as decoration.
- Bake 13-15 minutes until the cookies are slightly golden brown at the edges. Allow to fully cool on the baking sheet.
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