Chinese Almond Cookies

Chinese Almond Cookies

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  • Each serving
  • 110 cal
  • 7g fat (2g sat)
  • 25mg chol
  • 90mg sodium
  • 11g carb
  • 1g fiber
  • 5g sugars
  • 2g protein


  • 3/4 cup vegetable shortening
  • 3/4 cup sugar
  • 3 eggs, divided
  • 2 teaspoons almond extract
  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 30 whole almonds or almond slivers


Preheat oven to 325° F. Line baking sheets with parchment paper.

Cream together shortening and sugar until light and fluffy. Add 2 eggs, one at a time, until incorporated. Add almond extract. Stir in flours, baking soda and salt; stir until just combined.

Roll dough into 1-inch balls and set them 2 inches apart on the prepared baking sheets. Press an almond into the center of each cookie. Beat remaining egg with 1 tablespoon water and lightly brush the top of each cookie with egg wash.

Bake until the edges of the cookie are golden, 15 to 18 minutes.

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