Chinese New Year is just around the corner (starting on January 31st this year) and I actually have time to think about and anticipate it. Growing up, Chinese New Year was a huge deal in Hong Kong, with a ton of preparations and many meals being cooked and eaten. When we moved to New York (I was eight), Chinese New Year festivities scaled down a bit but it's still a big occasion to mark. Truth be told, we enjoy Chinese New Year courtesy of our parents, who prepare the traditional foods and keep the customs alive for us. Now that my son is getting older, I'm trying to be more mindful of those traditions.
I have to mention them because they're really unusual cookies in that they're super crumbly and sandy - powdery on the surface, even - with full-on almond flavor and bites of almonds within. They're so fragile, the cookies - biscuits or "cake" as it's called on the tin - are individually wrapped and packed with bubble wrap inside the tin. They're incredible, and while I love Italian-style soft and chewy almond paste cookies, these particular Chinese almond cookies above have a special place in my heart.
I know it's anti-climatic to say I'm not making those fragile cookies today. I would love to know how they're made. I've heard it involves shortening and clearly, there's some sort of mold involved. In other words, not something easy to replicate at home so I think I'll have to settle for buying them. However, I'll still attempt to tip my hat to almond cookies and the crispy type typical of Asian cookies in the form of the Chinese-American ones I made. They are likewise sandy and crisp in texture, with a buttery flavor accented with almonds from almond extract.
A little bit of egg wash on top gives the surface some splotchy touches of gold. It's a familiar look for me when I think of cookies and buns from the Asian bakery - to me, that crusty golden top always signal a bit of crunch to come.
The cookie dough takes minutes to make but you do need to remember to remove a stick of butter out of the fridge, cut it into pieces, and allow it to come to room temperature. Then simply combine the dry ingredients while adding the butter pieces a little at a time into the stand mixer. It will look like cornmeal but once you add an egg and the almond extract, you'll have a soft, slightly sticky dough that you can roll.
My cookies didn't bake up as round as I'd hope. Looking back, I think popping the cookie dough balls in the refrigerator at this point to chill for a bit could have helped that.
As the next step, flatten the cookies a little and then place an almond on top. For some reason, I thought whole almonds might have been too much so I used whole as well as sliced almonds on some. I'd stick with all whole almonds next time because these cookies can definitely take it and it's nice to have a bigger bite of actual almond when you eat it.
You need a little bit of egg glaze, which is just a beaten egg in this case. Brush it on top to give it a little golden hue after baking. I hate to waste so I save the rest of the beaten egg to use elsewhere.
These cookies are a little crunchy and sandy, reminding me of the texture of cornmeal. I particularly like nibbling on the drier edges. I wanted to give you an idea of what the texture is like but it's really hard to get a clear shot of the inside. I hope the photo below gives you the idea. It almost looks like a biscotti but not nearly as dry and hard since these almond cookies have a good amount of butter in them.
I think these are best eaten just fully cooled from the oven, before they're covered up and stored away. Naturally, they pair very well with a strong cup of tea!
Preheat oven to 325 degrees and place racks on upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
Mix flour, sugar, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. On low-speed, gradually add softened butter, a few pieces at a time, until mixture resembles cornmeal. Beat in the egg and almond extract until a smooth dough forms.
Roll dough into 1 1/4 inch balls using the palms of your hands. Place the dough balls onto baking sheets, about 2 inches apart to allow for spreading. (If your kitchen is warm, try placing the baking sheets with the dough balls in the refrigerator for about 20 minutes to help the cookies bake up rounder.) Gently flatten the top of each dough ball using the palm of your hand and place an almond in the middle of each. Brush the top of each cookie with egg glaze.
Bake for 18 to 20 minutes, rotating the baking sheets halfway through baking, until cookies are golden on top. Let cool on baking sheets for a few minutes before transferring to a cooling rack to cool completely before eating. I think these taste best freshly made (no surprise, I suppose) but you can store the cookies in an airtight container at room temperature for 3 to 4 days.
Perfect looking Chinese almond cookies!
These are such gorgeous cookies! I would love to try these!
Ironically, I rarely got these at the Chinese bakery. I'm really into all the buns and egg tarts. : ) So many good eats, so little room, I suppose. Thank you for the comment, Kelly! Have a great week!
I don't think I've ever tasted these lovely cookies. The almond in the centre reminds me of our traditional 'nankhatai'- eggless cookies. Amazing how many cookie recipes can be created with the same ingredients. I like the golden tops and the texture appears similar to the amaretti. Hope you have a great New Year celebration.
Hi Shannon - you probably know more about these than me! Why is it us "bloggers", "foodies" seem to have a lot of the same thing on our minds?! Maybe because we're thinking about and looking at and craving food practically non-stop? That fairly applies to me, at least. : ) I wondered about adding a little almond flour in place of regular flour (not too much because that would make it too 'wet') but didn't. I'd love to try that.
I too love almond cookies! These look wonderful, Monica.
Nuts are magical! Love 'em all. Thanks, Angie.
These look great Monica! And look at soft and moist they are inside? Major yum!
Thanks, Pamela. They're sort of moist and soft inside but crispy at the edges. You get that combo most when it's freshly made and cooled... Take care!
Oh I would love to give these a try! I adore anything almond flavored - I can never get enough. Especially when it's something I can enjoy with tea or coffee - just something about it! I love that these are a little sandy - that is such a nice texture!
I love the almond flavoring! These look and sound so unique and delicious!
Thanks so much...have a great day!
these look so delicious and moreish... I think if I had one I would have to eat them all!
Your description of these makes me want to eat the whole tray! Almond cookies are one of my favorite kinds as well, and yours look super delicious! And what a crumb, these sound divine!
These sound great! I have a great fondness for Chinese sweets. They're not too sweet, they're just right. Plus, my favorite food in the whole world is beans, so I adore the desserts made with beans, too.
You're spot on. If there's one thing I hear all the time is complaints about sweets being "too sweet" from my people. : ) And such a good point about beans. I love anything with red/azuki beans!!
These are so cute and look amazing!
I went back and read your "about you" page - I must have read it a long time ago and forgot - you are so pretty! Love your blog and your recipes - They are always well written, honest and beautiful. Have a good weekend.
Oh, I missed this post! These look so good Monica! Love almond cookies, especially with big almonds right on top!
Almonds are the best, Nazneen. I know you agree! Thanks for checking in...appreciate it!
I think your cookies look great! I remember growing up and eating these, and saving the almond center for last because it was my favorite part. I've never tried making them myself, though maybe I should this year. They make me feel kind of sentimental!
Aww..thank you, Tiffany! I would have totally saved the center almond as a kid too. Nowadays, I find myself going for my favorite thing/parts first...isn't that funny. I suppose we do change as we get older in some ways. Thanks!
These are so good, I love chinese almond cookies. I will make them soon.
Thank you, Asha. Have a great one.
Your dish looks absolutely delicious.