Chinese Almond Cakes
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Traditional Chinese almond cookies made with simple pantry staples and topped with a whole blanched almond. These buttery, crumbly treats are lightly scented with almond extract and baked until golden.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 36 cookies |
🔪 Key Equipment
- Large bowl
- Pastry cutter
- Cookie sheet
- Pastry brush
Ingredients
Dry Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/2 cups | Flour | Sifted |
| 3/4 cup | Sugar | Granulated |
| 1/4 tsp | Salt | None |
| 1 tsp | Baking Powder | None |
Fats and Liquids
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Lard | None |
| 1 | Egg | Beaten |
| 2 tbsp | Water | None |
| 1 1/2 tsp | Almond Extract | None |
| 1 | Egg White | Slightly beaten, for brushing |
| 36 | Blanched Almonds | Whole |
Instructions
Step 1: Mixing the Dough
- Sift into a large bowl 2 1/2 cups flour, 3/4 cup sugar, 1/4 tsp salt, and 1 tsp baking powder.
- Blend in with a pastry cutter 3/4 cup lard.
- Beat together in a separate small container 1 egg, 2 tbsp water, and 1 1/2 tsp almond extract, then add to the flour mixture.
- Mix as you would pastry and when thoroughly blended form into balls about the size of a walnut.
Step 2: Shaping and Baking
- Place balls on a cookie sheet and press with the heel of the hand to flatten.
- Press one whole blanched almond into the top of each cookie.
- Brush cookies with slightly beaten egg white.
- Bake at 350°F for 20-25 minutes until set and lightly golden around the edges.
💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to one week.
Original Recipe Scan
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