Chinese New Year (Lunar New Year) is the perfect time to bake a batch of Chinese Almond cookies.  The cookies are popular at the end of a meal, a staple at Asian buffets, and can be found in many Asian supermarkets and bakeries.  I think they are perfect any time of the day!

I recall eating these cookies from a famous bakery in Chinatown.  I thought they were the best cookies ever.   Fast forward to today, having had my share from numerous supermarkets, bakeries and restaurants.  I have to say, I am quite underwhelmed.

My memories of the cookies are hard, crunchy, greasy, shortening loaded, bright yellow colored cookies.  Wow, definitely not crave worthy.

I came across this very interesting article in the Toronto Star – a search for the best Chinese Almond Cookie.  I compared the recipe to six others, including Martha Stewart’s.  The recipe that Epi Breads on Bayview Avenue in Toronto created for MasterChef Canada judge, and Michelin-starred chef Alvin Leung, uses all butter and ground almonds.

My first batch produced the perfect appearance and texture.  The cookies were crispy, with a coarse crumb and shiny.   I actually think a bit more sugar would have been better.  This is rare, because I normally reduce the sugar in cookies.  Asian desserts are typically less sweet, but these cookies were definitely not sweet enough. The almond flavor was quite mild.  I fixed this easily by adding Pure Almond Extract … and more sugar.  This is by far, my favorite recipe!

These cookies are a nice change from H’s favorite dark chocolate chip cookies.  They are perfect with a cup of tea or coffee!

Chinese Almond Cookies

Adapted from thestar.com
Makes approximately 30 medium sized cookies

Ingredients

• 2 ¾ cups cake & pastry flour
• 2 ¼ tsp baking soda
• 2 ¼ tsp baking powder
• 1 cup + 2 tbsp unsalted butter, at room temperature
• 1 ¼ cups sugar
• 1 large egg
• ½ tsp pure almond extract (if you want a stronger almond flavor, use 3/4 tsp. Keep in mind that pure almond extract is very concentrated)
• 1/2 cup almond flour (or ground almonds)
• 1 large egg yolk, beaten with 1 tbsp cold water
• 3-4 tbsp sliced, blanched almonds

1. Preheat oven to 325°F
2. In a medium bowl, whisk flour, baking powder and baking soda
3. In a stand mixer, beat butter and sugar on high until pale and fluffy (about 3 minutes), stopping to scrape down sides with rubber spatula several times
4. Add egg and pure almond extract. Beat until well blended
5. In three additions, beat in flour mixture on low speed, scraping down sides between additions
6. Add almond flour and beat on medium just until mixed
7. Using a medium sized cookie scooper or 2 tbsp measuring spoon, roll dough with your hands into round balls
8. Place on parchment lined baking trays 3” apart.  The cookies will spread quite a bit.  I placed 6 balls per tray
9. Firmly press down center of each ball with your thumb
10. Using a pastry brush, brush each cookie lightly with beaten egg mixture
11. Sprinkle sliced almonds in center of each cookie
12. Bake until lightly golden, about 18 to 20 minutes, depending on whether you like your cookies softer or crispier.  Remember to rotate the pans half way through
13. Let cool before transferring to a wire rack to cool completely

Kitchen note:

• Store in airtight container at room temperature up to 1 week.