These almond cookies come from the China section of Good Housekeeping’s World Cookery (1972). Let me tell you right from the get-go, (and I could be totally wrong here) but to me, there is absolutely nothing Chinese about them. Not that I have a vast knowledge of Chinese cookies…the only ones I can think of are Fortune cookies which also have absolutely nothing authentically Chinese about them either!
Hmmm…I’m sensing a pattern here…
It feels weird to be starting the recipes for a country with a sweet but it just so happened that I had all of the ingredients to make these cookies in the house already. I hate shopping (or doing anything really) while masked up so an excuse not to have to leave the house is a bonus! Another bonus is that these almond cookies are really easy to make. And delicious!
I used coconut oil as the oil for these because I thought it might make them taste more Asian. The slight coconut flavour alongside the more prominent almond was really nice. Using coconut oil made for a really crunchy cookie though, so if you like a chewy cookie, I recommend using a different oil.
Also, a pet hate of mine is recipes that use half an egg! I mean WTF!!!! What on earth are you meant to do with the other half? Luckily I have two sous chefs who are more than happy to solve those problems for me. But for everyone else, half an egg is a pain the neck! Happily, though, these are really good I think you can do no wrong by doubling the recipe!
Here’s the recipe!
I’ll flick through the book and find some more Chinese-y Chinese dishes over the next few days. Even if it means I have to brave the world out there to get some ingredients!
Stay safe friends and have a great week!