Comments on: Chinese Almond Cookie https://www.chinasichuanfood.com/chinese-almond-cookie/ Chinese Recipes and Eating Culture Thu, 13 Feb 2025 09:46:05 +0000 hourly 1 https://wordpress.org/?v=6.2.6 By: Elaine https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1522430 Fri, 29 Nov 2024 03:26:39 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1522430 In reply to jackie smith.

Hi,jackie
Yes, you are right, It won’t be so hot, but it won’t affect the taste much.

]]> By: jackie smith https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1522268 Tue, 26 Nov 2024 18:06:39 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1522268 5 stars
I am assuming that after you bake these cookies the specified time of 18- 20 minutes, you turn off the oven and let the cookies sit in the oven for another 10 minutes.
am I correct in that.

]]> By: Linda https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1499472 Thu, 25 Jan 2024 21:31:14 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1499472 In reply to Sherly C.

First time baking this recipe, but I weighed and measured everything and am an avid baker. Tried the whole egg substitute suggested by Sherly. My cookies came out entirely too puffy and cake-like. Not sure if the result was due to the recipe or substitution. Either way, not making this recipe again. Into the trash these cookies go. Hoping to save others the time/expense.

]]> By: Elaine https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1498863 Sun, 07 Jan 2024 08:37:21 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1498863 In reply to Nina.

Thanks Nina. That’s really a comment that made my day. I love this version very much too. Happy cooking!

]]> By: Nina https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1498756 Fri, 05 Jan 2024 17:01:47 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1498756 5 stars
I used coconut oil instead of butter and used one egg with half the whites and baked these cookies. I had 2 tablespoons of egg whites remaining for the egg wash. They came out amazing! Delicate, flaky, not too sweet and just melts in your mouth delicious! I have been baking Chinese Almond Cookies for many years but your recipe is now my go to for this Chinese Almond Cookie.

]]> By: Elaine https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1478969 Sun, 12 Feb 2023 02:29:43 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1478969 In reply to Dorothy.

Sure! Dorothy!

]]> By: Dorothy https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1474126 Thu, 19 Jan 2023 09:34:32 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1474126 Can lard be substituted for butter? Thanks.

]]> By: Stef https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1472142 Mon, 09 Jan 2023 21:35:23 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1472142 Just made this recipe for Chinese New Year! I have never made it. I did switch out butter for lard.

]]> By: Elaine https://www.chinasichuanfood.com/chinese-almond-cookie/comment-page-4/#comment-1294443 Fri, 03 Dec 2021 13:56:30 +0000 http://fd5.b5b.myftpupload.com/?p=4600#comment-1294443 In reply to Julie W.

Thank you Julie for your lovely feedback.

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