• 2 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 3/4 cup shortening (crisco)
  • 1 egg, beaten
  • 2 TBL. water
  • 1 tsp. almond extract
  • 20 whole blanched almonds
  • 1 egg yolk
  • 1 tsp. water


Mix and sift together the flour, sugar, and baking powder. Blend in shortening with a pastry cutter. Combine the egg water, and almond extract in a separate bowl and gradually add to flour mixture. Stir with a fork until the dough comes away from the sides of the bowl. Knead until smooth. Chill for no longer than 1 hour. Form into balls aobut 1" in diameter and put on a greased cookie sheet. Flatten the balls to about 1/8" thickness. Press an almond into the center of each cookie. Beat the egg yolk and water together and brush lightly over the tops of the cookies. Bake at 350 for 20-25 minutes or until pale golden brown. Makes
2 1/2 dozen.

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Submitted 6/13/05.
Source: Grandmother's recipe file
Submitted By: S C
Chinese Almond Cookies (Hang Yen Bang)