| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 24 cookies |
Ingredients
- 3 cups blanched almonds
- 3 cups confectioners sugar
- 1 tablespoon orange water
- 1/4 cup orange juice, plus more, for shaping
Instructions
- Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.
- Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 166 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
I have been unable to find a traditional New York Chines Almond Cookie recipe. This is a large bakery cookie (although smaller ones used to served in NY are Chines restaurants.) The middle has a dollop of thick fudge chocolate in the center. Any help appreciated
Very dissapointed with this recipe as I was trying to find a recipe for amygdalota just like my grandmother used to make. There is something wrong with the measurements in this recipe. You need more liquid in order for the sugar to melt.
These are so delicious