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  Gold medal flour 1 Cup (16 tbs)
  Shortening 1⁄2 Cup (8 tbs) (Half Butter)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs) (1/4 Cup Plus 2 Tablespoons)
  Almond extract/Vanilla extract 1⁄2 Teaspoon
  Egg yolk 1
  Water 1 Tablespoon
  Blanched almonds 1⁄4 Cup (4 tbs)

Measure flour by dipping method or by sifting.
Place flour in bowl; cut in shortening finely.
Use hands to work in salt, sugar, and flavoring.
Shape into long roll, 1" in diameter; wrap in waxed paper.
Chill about 1 hr.
Heat oven to 400° (mod. hot).
Cut roll into 1/4" slices.
Place 1" apart on lightly greased baking sheet.
Brush each slice with a mixture of egg yolk and water.
Press 1/2 blanched almond into top of each.
Bake 8 to 10 min., or until light golden brown.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 1105

% Daily Value*

Total Fat 126 g193.9%

Saturated Fat 28.6 g143.2%

Trans Fat 13.5 g

Cholesterol 185.1 mg61.7%

Sodium 993.1 mg41.4%

Total Carbohydrates 203 g67.8%

Dietary Fiber 7.1 g28.6%

Sugars 102.4 g

Protein 23 g46.5%

Vitamin A 4.4% Vitamin C

Calcium 11.9% Iron 42.5%

*Based on a 2000 Calorie diet

Little Chinese Almond Cakes Recipe