Traditional Chinese Almond Cookies with Egg Wash
Submitted by happyzhangbo
Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThese authentic almond cookies use the classic butter-shortening combination that bakeries rely on for the perfect tender-crisp texture.
The dough rolls into logs and chills for 2 hours, making it easy to slice into uniform rounds. Each cookie gets a whole blanched almond pressed in the center.
Brushing with beaten egg before baking gives that signature golden sheen you see in Chinese bakery windows.
The extra almond extract (2½ teaspoons) fills your kitchen with that unmistakable fragrance while they bake.
Pro Tips
- The dough will seem crumbly at first but comes together when you work it with your fingers
- Chill the full 2 hours so the dough slices cleanly without crumbling
- Score the log before cutting to ensure uniform cookie sizes
- Use blanched almonds (skins removed) for the authentic look
- Brush egg wash gently to avoid disturbing the almond on top
Ingredients
Directions
Preheat oven to 325℉ (160℃)ahrenheit (162½ degrees Celsius).
In a large bowl, sift the flour, baking powder, baking soda, and salt.
In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar.
Add the egg and almond extract and beat until well blended.
Add to the flour mixture and mix well.
Note: The dough will be crumbly at this point, but don’t worry - that is what it’s supposed to be like.
Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long.
Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).
Take a log and lightly score the dough at ¾ inch intervals so that you have 15 pieces and cut the dough.
Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1½ inches apart.
Place an almond in the center of each cookie and press down lightly.
Repeat with the remaining dough.
Brush each cookie lightly with beaten egg before baking.
Bake for 15 minutes to 18 minutes, until golden brown.
Cool and store in a sealed container.
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