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 Allrecipes.com. 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.
Yield: ~3 dozen
2 3/4 cups flour
1 c sugar
1/2 tsp baking sode
1/2 tsp salt
1 c crisco
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 Allrecipes.com