Chinese Almond Cookies

Preparation info
  • Makes about


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A good Chinese almond cookie has a unique texture—dense, sandy, and crunchy. To possess that texture, the cookies must be very rich in shortening. Lard gives a distinctive flavor and crumbliness, so try it before substituting more usual fats. If you have never had the pleasure of a lard pastry, you might be happily surprised.


  • ½ cup lard, at room temperature
  • ½ cup solid vegetable shortening


  1. In a medium-sized bowl, cream together the lard, vegetable shortening, and sugars until very light and creamy. Beat in one of the eggs and the almond extract.
  2. Sift together the flour, baking soda, and salt.
  3. Beating at low speed if using a mixer, add the flour mixture to the creamed mixture, about one-third at a time. Press the dough together with your