Chinese Restaurant Almond Cookies

These crispy-on-the-edges, chewy-on-the-inside Chinese Restaurant Almond Cookies are a classic for a reason! With a perfect balance of nutty flavor and sweetness, they’re a popular favorite at many Asian eateries. Now, you can easily whip up these addictively delicious treats in the comfort of your own kitchen.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups sliced almonds
• 2 1/4 teaspoons almond extract

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. Add the brown sugar to the butter mixture and beat until well combined.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract and almond extract until well combined. Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the sliced almonds until they’re evenly distributed throughout the dough.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 18-20 minutes or until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yield: 7 cookies

Notes

These cookies are best made with room temperature ingredients, especially the butter and eggs, for the best results.

Don’t overmix the dough, especially when adding the flour mixture and sliced almonds – it’s better to err on the side of undermixing.

The cookies will spread a bit during baking, so be sure to leave enough space between each cookie on the baking sheet.

If you want a crisper cookie, bake for the full 20 minutes.

If you prefer a chewier cookie, bake for 18 minutes.

Store cookies in an airtight container at room temperature for up to 5 days.

These cookies freeze well, so you can store them in an airtight container in the freezer for up to 2 months.

Simply thaw at room temperature when you’re ready to serve.

The yield can be doubled or tripled if you need to make more cookies, just be sure to adjust the baking time accordingly.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 2g