Chinese Restaurant Almond Cookies

Chinese New Year falls on Valentine’s Day this year. To celebrate, our monthly cooking club decided to feature Chinese food. We all brought our creations to enjoy together.

I had actually never heard of Chinese almond cookies, but a couple of the other people in the cooking group had. They all said these tasted like the real thing. I didn’t have anything to compare it to, but they sure are tasty. They are light and chewy and have a great almond flavor.

I had some issues with the recipe as it’s written on There weren’t enough liquid ingredients in the original recipe for me to actually roll the dough into a ball. My adaptation is shown below.

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Chinese Restaurant Almond Cookies

Yield: ~3 dozen


2 3/4 cups flour
1 c sugar
1/2 tsp baking sode
1/2 tsp salt
1 c crisco
2 eggs
2 tsp almond extract
1/4 c milk


Preheat oven to 325.

Sift flour, sugar, baking soda, and salt together in a bowl. Cut in the lard until mixture resembles cornmeal. Add eggs, almond extract, and milk. Mix well.

Roll dough into 1 inch balls. Set on ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.

Bake 15-18 minutes. Cool on rack.

Recipe inspired by

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9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

  1. #
    How To Be Perfect — July 16, 2010 at 11:55 am

    This cake looks great and I will definitely try those cupcakes, they sound awesome x

  2. #
    Lauren — July 16, 2010 at 11:55 am

    I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

    I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!

  3. #
    Lauren — July 16, 2010 at 11:56 am

    *your husband, not you husband 😉

  4. #
    Gia — July 16, 2010 at 1:32 pm

    In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!

  5. #
    Jen — July 16, 2010 at 1:42 pm

    Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.

  6. #
    Memória — July 16, 2010 at 7:20 pm

    This cake looks amazing. Great photos.

  7. #
    hannah {thepastrykook} — July 17, 2010 at 3:52 pm

    the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:

  8. #
    Ingrid — July 19, 2010 at 12:30 am

    We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

    Btw, No way would we thing of leaving off that yummy glaze.

    Thanks for sharing!

  9. #
    Becca — May 9, 2017 at 10:35 pm

    How far in advance can i make this ? Will it hold 2-3 days?

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