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My review
Chinese Almond Cakes
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4 reviews
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Rosina
"Butter cookies topped with an almond."
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Ingredients
servings 185 calsOriginal recipe yields 18 servings (3 dozen)
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Directions
{{model.addEditText}} Print- Sift flour, sugar, salt and baking powder together in a large bowl. Using pastry blender or knives, cut in butter until mixture resembles coarse cornmeal.
- Beat the egg together with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the sides of the bowl.
- On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Form dough into 1 inch balls and place them 3 inch apart on ungreased cookie sheets. Flatten each cookie to about 1/4 inch thick and press an almond into the center of each. Beat egg yolk with 1 tablespoon water and brush on cookies.
- Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.
Nutrition Facts
Per Serving: 185 calories; 9.6 g fat; 22.2 g carbohydrates; 2.9 g protein; 42 mg cholesterol; 119 mg sodium. Full nutrition
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Reviews
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Newest
3/4/2002
These should be called plain "Almond cookies". I'm a chinese cookie or cake "monster" and am sorry to say that these are far from being chinese. Two things for sure, if they would be chinese, la...
8/14/2003
Not the most authentic Chinese almond cookie recipe, but they're pretty good and certainly the closest I've found thus far.