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Chinese Almond Cakes

Chinese Almond Cakes

Rosina

Rosina

Butter cookies topped with an almond.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Sift flour, sugar, salt and baking powder together in a large bowl. Using pastry blender or knives, cut in butter until mixture resembles coarse cornmeal.
  2. Beat the egg together with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the sides of the bowl.
  3. On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour.
  4. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Form dough into 1 inch balls and place them 3 inch apart on ungreased cookie sheets. Flatten each cookie to about 1/4 inch thick and press an almond into the center of each. Beat egg yolk with 1 tablespoon water and brush on cookies.
  6. Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHIAVARO
20

CHIAVARO

1/25/2004

These should be called plain "Almond cookies". I'm a chinese cookie or cake "monster" and am sorry to say that these are far from being chinese. Two things for sure, if they would be chinese, lard would have been used instead of butter and of course yellow food colouring would have been added. Although very easy to do this recipe, I find that these cookies are very bland, they lack a certain pizzazz. I guess I'll have to keep on searching the web for the real chinese almond cookie recipe.

Cheryl
7

Cheryl

1/25/2004

Not the most authentic Chinese almond cookie recipe, but they're pretty good and certainly the closest I've found thus far.

SCOUTAROO
7

SCOUTAROO

1/25/2004

Quick, easy, and delicious!

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