Recipes & Food Styling

When you can’t find a dessert to bring to an egg roll party…

When I had the wonderful great fortune recently of being invited to a family’s annual egg roll party, I wanted to bring a dessert that fit the occasion and showed my appreciation. 

In the middle of wrapping up my new 75-recipe book project, I called all over town looking for a special dessert to bring to the party. With all the wonderful Asian influences in the community, I was surprised that dessert options were limited. 

I decided to make something special. I found this amazing recipe for Chinese Amond Cookies on www.SimplyRecipes.com. The cookies turned out even way better than I’d hoped. Absolutely delicious. Everybody loved the cookies and asked for the recipe, which I was happy to share out. 

I did need to make a run to Pick & Save for almond flour (really like very finely ground almonds, slivered almonds, and almond flavoring. The trip out in below-zero weather was worth it! DElicious!     

Chinese Almond Cookies

1 1/3 cups almond flour, lightly packed

1 cup (2 sticks) unsalted butter, chilled and cut into cubes

Pinch kosher salt

2 large eggs, divided

1 teaspoon almond extract

1 3/4 cups all-purpose flour

1 cup plus 2 tablespoons sugar

1/2 teaspoon baking soda

Thinly sliced almonds, for decoration

Yield: 24 cookies

Preheat the oven to 325°F.

Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for 3 minutes. The mixture will become coarse and chunky looking.

Add one of the eggs and the almond extract, and mix them in on low speed until just incorporated.

Sift the flour, sugar, and baking soda and add to the mixture. Mix on low speed until just combined.

Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

Line a baking sheet with parchment paper.

In a small bowl, beat the remaining egg.

Take pieces of dough and roll them into balls about 3/4 inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

Press one silvered almond into the center of each cookie. Then, using a pastry brush or your finger, paint each cookie with the egg. (This will give the cookie a lacquered appearance once it bakes).

Bake for 13 to 15 minutes, until the edges just begin to tan. Cool on the sheet on a wire rack.