Chinese Almond Cookies

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  • Approximate Yield: 118 – 1 oz. cookies
  • Brownies, Cookies & Bars
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BakeMark Products Used

Trigal Dorado galleta & polvoron mix (#31742 1/50 lb)
BakeSense palm all purpose shortening (#17220 1/50 lb)
Lady Ellen all purpose flour (#73179 1/50 lb)
Westco butter emulsion (#12195 1 gal)

Alternate Products Used

BakeSense ie all purpose shortening (#17217 1/50 lb)
Bakemark almond emulsion (#56570 1/16 oz)



Mix 5 LB Trigal Dorado Galleta & Polvoron Mix, 1 LB BakeSense All Purpose Palm Shortening, 2 oz. Westco Almond Emulsion, 8 oz. Lady Ellen All Purpose Flour and 10 oz. water for 5 minutes on medium speed.


Scale the dough into 2 LB 7 oz. pieces and roll each one into a log the length of a full sheet baking pan. Place the log on a paper lined pan and place into the freezer until completely frozen. Remove from freezer and cut into 1 oz. slices with a sharp knife. Place slices on paper lined baking sheets. Garnish with full almond pieces and granulated sugar.


Place into a 300-325°F oven and bake for approximately 10-15 minutes.

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