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Dessert

Chinese Almond Cookies

These are almond cookies made with flour, sugar, butter, eggs, almond extract, and whole blanched almonds.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chinese Almond Cookies

Oven325°F
Time25 minutes

Ingredients

Directions

Prepare the dough

  1. Preheat oven to 325°F.

  2. In a food processor, mix flour, sugar, butter, salt, and baking soda until it forms little balls.

  3. Add the eggs and almond extract.

  4. Roll out the dough on a floured surface.

Shape and bake

  1. Cut dough with a 2 1/2 inch cookie cutter.

  2. Place cut dough on a greased cookie sheet and place an almond in the center of each cookie.

  3. Bake for 25 minutes.

Nutrition, whole recipe (rough)

691Calories
20 gProtein
19 gFat
108 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten network that gives the cookies their structure.
Butter
Adds fat for tenderness and richness, and helps the dough hold together.
Sugar
Sweetens the cookies and helps them brown during baking.
Eggs
Bind the dough and add structure and moisture as they set.
Baking soda
Reacts with the dough to lift the cookies and promote browning.
Almonds
Add a crunchy texture and nutty flavor at the center of each cookie.

The step that matters

Mixing the dough in the food processor. Overmixing develops too much gluten, which makes cookies tough. Mix only until the dough just forms small crumbs or balls, then add the eggs and extract so the dough stays tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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