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Almond Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Almond Cookies Recipe

The basic version of these cookies may be familiar to those of you who grew up frequenting American-style Chinese restaurants. After a meal of chop suey or egg foo yung, your waiter would emerge from the kitchen with a dish of pineapple chunks; fortune cookies, and a plate of tender/crumbly almond cookies, almond-scented sugar cookies with a whole blanched almond centered on top.

So, what's with the chocolate? This regional variation is popular in New England, where old-time bakeries sometimes display "Chinese Cookies" in the case — and traditional or not, locals devour them.

At a glance

Prep
Bake
Total
Yield
about 34 palm-sized cookies
Nutrition information

Ingredients

Choose your measure:

Cookies

Chocolate & nut topping, optional

Instructions

  1. Preheat the oven to 325°F. Line two baking sheets with parchment, for easy cleanup. If you don't have parchment, don't grease the pans; it's unnecessary.
  2. In a medium-sized mixing bowl, whisk together flour, sugar, salt and baking soda.
  3. Cut the cold butter, lard, vegetable shortening or whatever combination you choose to use into cubes, then cut the cubes into the dry ingredients until the mixture is evenly crumbly.
  4. Add the vanilla and almond extracts, plus the egg and yolk, stirring then beating gently to combine; the dough should be smooth and fairly stiff.
  5. Scoop the dough into 1 1/2" balls; a tablespoon cookie scoop is perfect for this task. Place them on the prepared baking sheets. Flatten the balls to about 1/2" thick; they'll be about 2" in diameter.
  6. Top each cookie with a whole blanched almond. If you plan on adding the chocolate glaze, the almond on top is optional (though it's fun to discover it buried beneath its dollop of chocolate!)
  7. Bake the cookies for 16 to 18 minutes, until they feel set (a fingerprint will remain if pressed in the center). If you bake the cookies until they're totally set (your fingerprint will spring back), they'll be crispy to the point of rock-hard. Remove the cookies from the oven, and cool completely if you intend to add the chocolate glaze.
  8. In the top of a double boiler or in the microwave, melt together the chocolate and butter. Stir in the corn syrup and vanilla.
  9. Frost all around the edge of each cookie, making a band of frosting about 1/2" to 3/4" wide. Put a dollop of chocolate into the center of each cookie, then sprinkle the edges with nuts. (An easy way to do this is to grasp a cookie in the center between thumb and forefinger, then "roll" it through the chocolate, and "roll" it through the nuts, just like you were rolling a wheel along the ground.) Allow the chocolate to set before storing the cookies in an airtight container.
  10. Yield: about 34 palm-sized cookies.

Nutrition Information

  • Serving Size 1 cookie (39g)
  • Servings Per Batch 34
Amount Per Serving:
  • Calories 200
  • Calories from Fat 110
  • Total Fat 13g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 110mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 10g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.