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Chinese Almond Cookies


  • 2 medium or large cookie pans 1 cup vegetable shortening 1 cup sugar 2 eggs 1 teaspoon almond extract 2 1/2 cups cake flour 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1/3 cup slivered almonds
  • 1/4 cup sesame seeds


Preparation Preheat oven to 300°F. Using electric mixer or hand beater, blend lard or vegetable shortening with sugar and one egg until smooth. Add almond extract; set aside. In a separate bowl, sift flour with baking soda and baking powder. Gradually combine flour mixture with rest of batter. Dough should become dry and may require hand kneading to evenly distribute flour. Roll dough into 24 balls. Arrange 12 at a time on an ungreased cookie sheet. Flatten each ball slightly and indent middle with thumb. Beat second egg. With pastry brush, spread beaten egg evenly over top of each cookie. Sprinkle lightly with sesame seeds and almonds. Bake for 25 minutes. Wait 30 minutes or until cool before serving. Provided by Chicago Metallic

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