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Chinese Almond Cookies (vegan)

Yield: makes about 24 cookies


Vegetable shortening: 1/2 cup (room temperature)

Sugar : 1/2 cup

Almond extract : 1/4  teaspoon 

Almond meal*: 1/4 cup

All-purpose flour : 1  cup 

Baking powder : 1/2  teaspoon


To decorate the cookie

Blanched whole almonds : 24 counts

sesame seeds :1  tablespoons 




1. In a large bowl, with an electric mixer on medium speed, beat the vegetable shortening,  almond extract and sugar until smooth.Beat in the almond flour + AP flour and baking powder until well blended. You can chill the dough for 30 minutes but not necessary the dough will not firm!


2. Shape dough into 1-inch balls, flatten each slightly, and place each about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.


3. Press an almond into the center of each cookie and sprinkle each with about 1/8 teaspoon sesame seeds.


4. Bake cookies in a 325° oven until lightly browned, 15 to 20 minutes. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

*Check out how to make Almond meal