Sunday, January 22, 2012


Happy Chinese New Year!

In honor of the new year I whipped up some Chinese Almond Cookies.
Apparently you are supposed to use lard to get the traditional taste...
I've made these a little healthier by substituting
some whole wheat flour and almond meal.

Chinese Almond Cookies

A brittle but sturdy cookie with strong almond flavor. Many bakeries place an almond in the center, but in Hawaii (the birth place of my mother) they place a small red dot instead. I did a variation of both.

Adapted from here

1 1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup almond meal
1 cup sugar
1 stick unsalted butter, softened
1 large egg
1 teaspoon almond extract
1 teaspoon baking soda
1/2 teaspoon salt
whole almonds, for decorating
red food coloring for decorating

Preheat oven to 325 degrees. Line baking sheets with parchment paper (optional).

Wisk together dry ingredients in a small bowl. Beat the butter and sugar in an electric mixer till light and fluffy, about a minute. Add egg and extract, beat till smooth. Mix in dry ingredients until a dough forms.

Roll dough into 1 inch or 15g balls. Flatten with fingers and press almond in center or red food coloring.

Bake for 12-15 minutes rotating pan half way though. Cool on wire rack.

image via here

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