Chinese Orange Almond Cookies
Infused with the bright, tangy essence of fresh oranges and the nutty crunch of almonds, these Chinese Orange Almond Cookies are a delightful twist on a classic treat. With their crisp, golden edges, tender centers, and shiny egg wash finish, these cookies are as visually stunning as they are delicious. The combination of freshly grated orange zest and juice gives each bite a burst of citrus flavor, perfectly complemented by the subtle sweetness of vanilla and the satisfying crunch of an almond topping. Quick to prepare in just 15 minutes of prep time, these cookies are perfect for festive gatherings, afternoon tea, or as a Chinese New Year favorite. Bake a batch of these aromatic, buttery cookies to fill your home with warming scents and enjoy a classic dessert with a vibrant citrus twist.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 1 large egg
- 1 tablespoon fresh orange zest
- 1 tablespoon orange juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 40 sliced almonds or whole almonds
- 1 egg yolk
- 2 teaspoons water
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes using a hand or stand mixer.
Add the egg, orange zest, orange juice, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Using a tablespoon or small cookie scoop, portion out dough and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Press a whole almond (or a slice of almond) gently into the center of each cookie ball, flattening it slightly.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the top of each cookie lightly with the egg wash for a shiny finish.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy with a cup of tea or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
9682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 716.4 g | 918% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 674.5 g | 245% | |
| Dietary Fiber | 128.6 g | 459% | |
| Total Sugars | 243.2 g | ||
| Protein | 281.7 g | 563% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 3139 mg | 241% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 8491 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
