Chinese Five-Spice Almond Cookies

Chinese Five-Spice Almond Cookies

Makes about 24 cookies

Roasted almonds and Chinese five-spice powder make tantalizing partners in these rich, subtly sweet cookies. Perfect with a cup of hot tea.

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3/4 cup blanched roasted almonds
  • 1/2 cup (1 stick) unsalted butter, diced into 1/2-inch cubes
  • 1/4 cup natural evaporated cane juice sugar
  • 1/2 teaspoon Chinese five-spice powder
  • 1/8 teaspoon salt
  • 2 teaspoons almond extract
  • 2 teaspoons powdered sugar, (optional)
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Preheat oven to 325°F. Place both flours, almonds, butter, sugar, five-spice powder, salt and almond extract in the bowl of a food processor fitted with a metal blade. Pulse until the mixture looks like crumbs, then blend continuously until the dough gathers into a ball.

Remove dough from processor. Pinch off a walnut-sized piece of dough and roll it into a ball. Roll the ball between your palms to form a cylinder about 2 or 3 inches long. Shape cylinder into crescent or half-moon shape and place on an ungreased baking sheet. If dough cracks, gently press it back together. Repeat with the remaining dough, placing crescents an inch apart on baking sheet. Bake for 20 minutes or until the cookies are firm to the touch. Cool the cookies for 10 minutes on the baking sheet, then remove to a wire rack to continue cooling. Once cookies are completely cooled, dust with powdered sugar if desired.

Nutritional Info: 
Per Serving:Serving size: About 2 cookies, 150 calories (90 from fat), 10g total fat, 5g saturated fat, 20mg cholesterol, 25mg sodium, 13g carbohydrate (1g dietary fiber, 5g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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