My day job is one I’ve had for almost 30 years! I was 21 when I started as the front desk receptionist and over the last 30 years, I’ve had the opportunity and privilege to visit 14 countries in Asia, Africa and Central America. But, the first stop I made was in China in 1992 and I worked with and in China for 22 years. Thinking back to that first trip … my first time outside of North America … I giggle at how terrified I was, of everything! But what I grew very quickly to love was the food and the culture of the food and family meals. I brought that love into my relationships with family and friends and my husband and I still try to host annual Chinese New Year dinners for our friends.
On one trip, my Dad and oldest son (who was 14 at the time), came along with me and together we took a cooking class in a traditional hutong (alleys, formed by lines of traditional courtyard residences). I still make those recipes each time we celebrate the new zodiac.
I also try to make Chinese Almond Cookies each year and this year they will end up being shared with my colleagues. This is my first time trying this recipe from Jane Garing of Talladega, Alabama.
Chinese Almond Cookies
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup sliced almonds
1 egg white
½ teaspoon water
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
2. Shape dough into 1” balls. Place 2” apart on ungreased baking sheets and flatten with a fork. Sprinkle with almonds.
3. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
First things first … these cookies have a lovely, subtle almond flavor and a creamy texture. I found the cookie dough to be very dry and crumbly, to the point that I wondered if there was too much flour compared with the small amount of wet ingredients. I was able to form balls but the cookies did crack when I pressed them with the fork.
I followed the instructions to sprinkle the cookies with almonds and then brush with the egg whites. Because the almonds were just lying on top of the cookies, they fell off when I tried to lightly brush the egg whites. I ended up pressing the almonds as best I could into the cookie dough and then very lightly brush. It was fiddly and a bit frustrating. But, the finished product was a success and the cookies were gone in no time!
What does Norma say about these Chinese Almond Cookies?
It is well known in the Kitchen Chicken world that I am a sucker for an almond cookie! Not only are these cookies delicious – I have many many fond memories of Chinese New Year celebrations with these little golden almondy disks for dessert 🙂
TEMPTATION LEVEL out of 10: Subtle and delightful almond flavour! They are a perfect afternoon or evening snack with a cup of tea or coffee. 8 out of 10.
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