Chinese Restaurant Almond Cookies

I have a cookbook with a recipe for these cookies. Only thing different is that baking powder instead of soda. Plus 1 tablespoon of milk is added. I use a cookie scooper. The scooper adds a decorative cracked surface.

Easy directions, mixture came together beautifully. Only changes were 1/4 cup more sugar, 2 1/2 tsp almond extract, used an egg-wash on top of cookies and topped each with an almond slice.

Made it exactly as written. My Cantonese friends said they were perfect. But I only got 24 30gram cookies.

Really enjoyed these cookies. A few modifications. I need about 3 1/2 T water added to dough in order for it to form into a proper dough. Also added more almond extract. I also brushed the cookies with egg white prior to cooking. Thank you for sharing your recipe!

Excellent very delicious cookies. Easy to mix up and bake. My oven needed to be set at 350 and I added slivered almonds.

I halved this recipe because my family is small. I used 1 egg and 1 and 1/4 teaspoon almond extract. Otherwise, it was exact. This was a big success for me because I love Chinese Almond Cookies and have many happy childhood memories about eating them with my family when we’d go out to the local Chinese restaurant. d I used the following tip provided by another user: egg wash 1 yolk + 1 T water. Simple, easy and delicious!!

Very delicious! Added another teaspoon of almond extract!

I didn’t add as much sugar or butter. This is also good for making cut-out cookies! I also put some egg wash over these. When mixing it, I suggest mixing it with your hands. 🙂 I enjoyed making these – thanks Rosina!

I added 3 oz ground almond paste, 1 tsp almond extract, and put a hershey kiss in the middle at the end of baking instead of an almond. They are delicious!

Used 1 stick of butter and 1 stick of margarine. Added extra almond extract and the egg wash on top, both of which were definitely helpful suggestions. This made 36 cookies.

15 minutes at 325F is not good enough. I have tried at least 23-25 minutes.

I got so many compliments for this recipe.

These cookies are excellent! I made it following other reviews, using lard, 3 tsp. of almond extract and 10 drops of yellow food coloring. I did bake them at 325 degrees, but they had to stay in the oven about an additional 8 minutes. Do make these the day before you plan to serve them, they crisp up and taste awesome!!

These cookies were heaven, better than any store bought almond cookies. Made it according to these directions except I used vanilla extract since I couldn’t find any almond. I added 1 tsp and a half of the extract. I also, used some suggestions and used an egg wash on the tops before I added the almonds and then baked it. Will definitely make me these again 🙂

I have made them twice now and they get rave reviews. People feel they are just like restaurant almond cookies , only fresher.

I used 1/2 c. cheapo generic shortening – it says contains meat and vegetable fat = some lard. (CRISCO is all veggy) And 1/2 c. Salted butter. Used 3-4 drops yellow and pinch red food coloring. Added 1/4 tsp. More almond extract. These taste exactly like the ones I get at the oriental restaurants!! You could brush with beaten egg before baking – then they would look exactly like restaurant ones as well but I was lazy! They don’t flatten when baking – if you want flatter cookies flatten before they go in. Fyi you can put them pretty close on cookie sheet. I got 16 per sheet np! No spreading. Next time I will try with ALL cheapo shortening. And add more almond extract. Love love love this recipe! I’m adding inches to my love handles! Oh well!

First time I gave only 3 stars but with a small tweak of an extra teaspoon of almond extract they taste great! For me I just needed a bit more flavor.

I must have done something wrong. They weren’t same consitency as an almond cookie you get in a chinese restaurant. Don’t get me wrong they’re good but they look more like a tea biscuit.

After sifting I discovered that the crisco I had was rancid. Made them with butter instead. I also used 3 tsp of almond extract the almond flavor is much stronger the next day. I also roughly chopped almonds and sprinkled them on top instead of 1 almond per cookie. These did spread out quite a bit. Since I use butter, these cookies stayed soft and chewy the next day. Quite different than the cookies that you get at Chinese restaurants, but delicious nonetheless.

Ok so this was a whirlwind from start to finish for me but they turned out amazing. I made a few changes of my own. I started this recipe thinking I was going to make a single recipe and ended up doubling it. I read in the reviews about how they were a little bland so I adjusted accordingly. I used butter and crisco instead of lard, added 3 tablespoons of amaretto liquor, and did not add almonds. I rolled them out and used a round mason jar lid (and cutter would do). After I placed them in the baking sheet I brushed the cookies with egg wash and popped them in. They did well at 325 degrees for 18 minutes. They came out with that rich almond flavor I was looking for. They were gone in an hour. So yummy!

I was craving an almond cookie and found this recipe. I love how many it makes, and the flavor is great. They were a little harder/crunchier than I was expecting, but maybe that helped slow me down from eating the entire batch.