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Chinese Almond Cookies

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Ingredients

Adjust Servings:
1 cup rice flour
1/2 cup brown sugar
2 cups shelled almonds blanched then ground
1/3 cup butter softened
24 - 36 small roasted almonds

Nutritional information

132.6
Calories
78g
Calories From Fat
8.7g
Total Fat
2.1 g
Saturated Fat
6.8mg
Cholesterol
58.9mg
Sodium
12g
Carbs
1.5g
Dietary Fiber
5g
Sugars
3g
Protein
17g
Serving Size (g)
24
Serving Size

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Chinese Almond Cookies

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    Cuisine:

    Not rating, as I had to use Smart Balance light to make it dairy free. I have premade blanched almond flour, so measured 2 cups. Also used sorghum instead of rice flour. I did have to add a few drops of water and didn't use the roasted almonds (DD doesn't like them). I didn't press flat, as I felt they would fall apart. Maybe if I added a little more "butter" it would help that, as 2 cups of flour is probably more than 2 cups almonds, ground. DD liked them, but we both felt they needed something, maybe more sugar? Will try again with a little more butter and sugar, as I want to find good GF cookies.

    • 60 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Chinese Almond Cookies, This recipe is by Sou Chan. This recipe seems to be a little more authentic then other recipes I have come across. A little extra work but well worth it. Cookie yield will depend on size. Preparation time includes blanching and roasting almonds. You can grind the almonds in the food processor to a somewhat fine consistency. (not powdered) How to’s to blanch and roast almonds listed at the end of the recipe., Not rating, as I had to use Smart Balance light to make it dairy free. I have premade blanched almond flour, so measured 2 cups. Also used sorghum instead of rice flour. I did have to add a few drops of water and didn’t use the roasted almonds (DD doesn’t like them). I didn’t press flat, as I felt they would fall apart. Maybe if I added a little more butter it would help that, as 2 cups of flour is probably more than 2 cups almonds, ground. DD liked them, but we both felt they needed something, maybe more sugar? Will try again with a little more butter and sugar, as I want to find good GF cookies., Not rating, as I had to use Smart Balance light to make it dairy free. I have premade blanched almond flour, so measured 2 cups. Also used sorghum instead of rice flour. I did have to add a few drops of water and didn’t use the roasted almonds (DD doesn’t like them). I didn’t press flat, as I felt they would fall apart. Maybe if I added a little more butter it would help that, as 2 cups of flour is probably more than 2 cups almonds, ground. DD liked them, but we both felt they needed something, maybe more sugar? Will try again with a little more butter and sugar, as I want to find good GF cookies.


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    Steps

    1
    Done

    Sift Rice Flour and Sugar Together. Mix With the Almonds. Work the Butter Smoothly Into the Mixture. Add a Few Drops of Water If Needed to Hold the Dough Together.

    2
    Done

    Shape Into Small Balls and Place on Greased Cookie Sheet, Leaving Plenty of Space Around Each Cookie. Press an Almond Into the Top of Each One. Bake in a Moderate Oven (350 F) About 15 Minutes, or Till Golden Brown.

    3
    Done

    .

    4
    Done

    to Blanch Almonds-.

    5
    Done

    Place Almonds in a Bowl.

    6
    Done

    Pour Boiling Water to Barely Cover Almonds.

    7
    Done

    Let the Almonds Sit For 1 Minute and No Longer.

    8
    Done

    Drain, Rinse Under Cold Water, and Drain Again.

    9
    Done

    Pat Dry and Slip the Skins Off.

    10
    Done

    (don't Let Almonds Sit in Hot Water Too Long or They Will Lose Their Crispness).

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    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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