Chinese Almond Cookies

From: Maggie in Florida

On Dec 22, 2007

I have an old recipe for almond cookies that I have misplaced, so when I saw these, I decided to bake them. They were good, but, unfortunately did not meet my expectations. If I never baked them before, I may not have had anything to compare, so my bias is really based on that. I am also wondering if making these with butter would work, as I don't like to use shortening for health reasons, but am concerned that the consistency would be different. My DH liked these better than I did, and I would make them again, if I can't locate my original recipe. Thanks, Rita, for posting.

From: KarenT

On Jan 10, 2007

Oh, yes. We loved these cookies. Loved the flavor without the overpowering sweetness. Loved the way the crumbled in my mouth. Everyone at my chinese meal for Bible Study loved them too. Will try them without nuts as well as with pecans sometime.

From: Chef PotPie

On Jun 28, 2006

Thank goodness our son came over and took these off our hands! He saved us from ourselves. Oh my, these were so good! Perfectly delicate. I left out the cinnamon because I didn't want anything interfering with the almond taste! I used just a wee bit more almond extract, just a few drops.I never knew to use my food processor for cookie dough. Even my husband said, "WOW you almost beat the oven pre-heating to make that dough!" I love your recipes, Rita, and this is another one I will always keep! Thanks!

From: Jezski

On Jun 19, 2005

Thanks Rita L. I've been looking for almond cookies with this texture for a long time. I used the food processor, didn't change a thing except for eliminating the cinnamon. I did use a little beaten eggwhite to help the sliced almonds stick. Next time I'll use whole almonds. Thanks again.