I haven't ever had Chinese almond cookies before, but I gave this recipe a try and thought they came out well. Changes I made: I substituted butter and shortening for the lard and used 2.5 tsp almond extract and .5 tsp vanilla extract. I tried it both with and without the egg wash and they come out beautifully either way. I think the extra extract helps the coloring. I shared these with my boyfriend and several friends and they all loved them. They now have a reputation as dinner ruiners fresh from the oven. These are good cookies, tasty but without the wow factor, hence the 4 out of 5 stars.
Was this review helpful?
1 user found this review helpful
I haven't ever had Chinese almond cookies before, but I gave this recipe a try and thought...