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Ingredients
55 m servings 89 calsOriginal recipe yields 48 servings
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- US
- Metric
Nutrition
- Calories:
- 89 kcal
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- 4%
- Fat:
- 5.1 g
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- 8%
- Carbs:
- 9.9g
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- 3%
- Protein:
- 1.1 g
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- 2%
- Cholesterol:
- 8 mg
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- 3%
- Sodium:
- 39 mg
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- 2%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
- Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
- Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
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Reviews
Read all reviews 128156 Ratings
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Most helpful positive review
12/11/2006
Haha, I had this recipe in my cupboard but tweeked it a little. I make it every year during the holidays and everyone scrambles for more - in fact my mother-in-law hides them from the kids so sh...
Most helpful critical review
2/15/2011
Needed to make changes to recipe, after reading reviews it was obvious that the dough was going to be too dry. So I was careful not to add all the flour and at 2 1/4 cups it started to get cru...
Most helpful
Most positive
Least positive
Newest
12/11/2006
Haha, I had this recipe in my cupboard but tweeked it a little. I make it every year during the holidays and everyone scrambles for more - in fact my mother-in-law hides them from the kids so sh...
2/27/2003
I also used half butter and half (butter-flavored) Crisco. Fabulous results, but I must mention I made half shaped as balls, and put half through my cookie press. I strongly preferred the latter...
4/24/2004
these were so easy and they tasted great. I rolled the dough into a log and chilled it. Then I used my Pampered Chef crinkle cutter to cut them into about 1/4" slices. Placed a couple almond sl...
1/3/2007
I was looking for the chinese almond cookie recipe for my 11 yr old daughter(she loves those cookies). I followed the recipe per the directions, even using the lard. I was very skeptical about...
8/27/2005
I've made these a number of times and they are absolutly wonderful. I always up the extract by at least 3 fold. For those that have crumbly dough, maybe try using a larger egg (like jumbo). It...
2/15/2010
After reading EVERY review I decided to make these cookies using butter and crisco (I had never cooked with lard before so why start now right?). While the cookie came out quite tasty, it was f...
7/28/2010
I just made these, and they are so...o good. It is exactly how these cookies are suppose to turn out. I am Chinese and I got to say, this receipe was on the dot. The only change I made which ...
1/26/2007
great recipe, the cookies taste exactly like those i bought in chinese bakery, and easy to make too. i did increase the amount of almond extract to 3 tsp though.
3/14/2001
These cookies are so good, you can't stop eating them! I didn't have lard. We used half butter and half Crisco. They were still awesome!