Chinese Restaurant Almond Cookies Recipe

Butter: Provides the rich, creamy base for the cookies.

Sugar: Adds sweetness and helps with the cookie's texture.

Almond extract: Gives the cookies their distinct almond flavor.

Vanilla extract: Enhances the overall flavor profile.

Egg: Acts as a binding agent and adds moisture.

All-purpose flour: Forms the structure of the cookies.

Baking powder: Helps the cookies rise slightly and become light and fluffy.

Salt: Balances the sweetness and enhances the flavors.

Sliced almonds: Used for decoration and adds a crunchy texture.

When creaming together the butter and sugar, ensure that the butter is at room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier cookie. If the butter is too cold, it won't mix well with the sugar, and if it's too warm, it can make the dough too soft. Aim for a smooth, creamy texture before adding the almond extract, vanilla extract, and egg.

• softened butter - Substitute with margarine: Margarine can provide a similar texture and moisture content as butter.

• softened butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• sugar - Substitute with honey: Honey can add a natural sweetness and moisture, though it will slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup can provide a rich, caramel-like sweetness and moisture.

• almond extract - Substitute with vanilla extract: Vanilla extract can provide a different but pleasant flavor profile.

• almond extract - Substitute with amaretto: Amaretto can add a similar almond flavor with a hint of sweetness.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste can provide a more intense vanilla flavor.

• vanilla extract - Substitute with maple extract: Maple extract can offer a different but complementary flavor.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• egg - Substitute with applesauce: Use ¼ cup of applesauce to replace one egg, adding moisture and a slight apple flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nuttier flavor and more fiber.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and can be used in place of all-purpose flour and baking powder.

• salt - Substitute with sea salt: Sea salt can provide a similar flavor with a slightly different texture.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity for a similar flavor.

• sliced almonds - Substitute with chopped walnuts: Chopped walnuts can provide a similar crunch and nutty flavor.

• sliced almonds - Substitute with pumpkin seeds: Pumpkin seeds can offer a different texture and flavor while still adding a crunch.

• To keep your almond cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to one week.
• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for up to two weeks.
• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once the cookies are frozen, transfer them to a freezer-safe container or a resealable plastic bag. Make sure to label the container with the date.
• When you’re ready to enjoy your frozen almond cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes.
• If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5-7 minutes. This will give them a freshly baked taste and texture.
• Avoid storing the cookies in a humid environment, as moisture can make them lose their crispness.
• If you have leftover cookie dough, you can freeze it as well. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container or bag.
• When you’re ready to bake the frozen dough, place the dough balls on a baking sheet and let them thaw for about 10-15 minutes. Then bake as directed in the recipe, adding a couple of extra minutes to the baking time if needed.

• Preheat your oven to 300°F (150°C). Place the almond cookies on a baking sheet lined with parchment paper. Heat for 5-10 minutes, or until they are warmed through and slightly crisp. This method helps maintain their delightful texture.

• For a quicker option, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them too soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the almond cookies in a single layer in the basket. Heat for 3-5 minutes, checking frequently to avoid over-browning. This method ensures a crisp exterior.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping gently to avoid breaking. This method is great for a quick warm-up without drying them out.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix the ingredients together.

• Electric mixer: Helps to cream together the butter and sugar until light and fluffy.

• Measuring cups: Used to measure out the butter, sugar, and flour accurately.

• Measuring spoons: Used to measure out the almond extract, vanilla extract, baking powder, and salt.

• Whisk: Used to whisk together the flour, baking powder, and salt in a separate bowl.

• Baking sheet: Used to place the cookie dough balls on for baking.

• Parchment paper: Lined on the baking sheet to prevent the cookies from sticking.

• Spatula: Used to transfer the cookies from the baking sheet to the wire rack.

• Wire rack: Used to cool the cookies completely after baking.

• Spoon: Used to scoop out the dough and form it into balls.

• Cooling rack: Another term for the wire rack where cookies cool down.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a stand mixer: A stand mixer can cream the butter and sugar more efficiently than by hand.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Chill dough briefly: If the dough is too soft to handle, chill it for 10-15 minutes to make it easier to roll.

Batch baking: Use multiple baking sheets to bake more cookies at once.