I have always loved Chinese Almond Cookies with vanilla soft serve ice cream to finish off a buffet… But I have never thought to make them!

Seeing as it was Chinese Almond Cookie Day I figured I better give them a try. I found the recipe on Food.com. It makes 60 cookies so I cut the recipe in half… we (I) probably don’t need to eat THAT many cookies…


Chinese Almond Cookies
Makes 60 cookies

  • 1 cup butter
  • 2 12 cups sifted flour
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 2 teaspoons almond extract
  • 60 blanched almonds**
  1. Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
  2. Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

** Blanching Almonds

  1. Place almonds in a bowl.
  2. Pour boiling water to barely cover almonds.
  3. Let the almonds sit for 1 minute and no longer.
  4. Drain, rinse under cold water, and drain again.
  5. Pat dry and slip the skins off.

You don’t want to let the almonds sit in the water too long or they will loose their crispness… BUT… I put my almonds back in hot water for another 30 seconds because they weren’t quite ready.

If done correctly the skin really will slip off – instead of having to pry at them with your fingernails.


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