Belinda’s Amazing Almond Cookies Recipe - Viet World Kitchen (2024)

By Andrea Nguyen

One of the best – if not THE best pastry shop in San Francisco these days is B. Patisserie run by Belinda Leong and Michel Suas. I met Belinda several years ago in the kitchen at Manresa restaurant in Los Gatos. She was cheery yet focused. She handed me a chocolate treat filled with extra virgin olive oil. She’d just made it and the little candy was divine, sensuous and exploded with a riot of flavor.

I was with my friend Pim who had a question for Belinda about French canele, a tricky little pastry to bake. Belinda whipped out a small notebook and read off notes from her past work at places like Pierre Herme in Paris. I immediately liked her calm resolution and willingness to share.

We didn’t meet again until about a month ago at a restaurant opening and soon after, I visited Belinda’s stylish bakery. It was packed on a Saturday afternoon, with customers ranging from local chef Mourad Lahlou and his crew of Aziza to well-heeled San Franciscans to humbly dressed Chinese ladies. They were at B. Patisserie for Belinda’s pastries. I went with pastry chef Pichet Ong, who was in town from New York and despite being at the bakery the day before, wanted to revisit. That’s always a good sign.

I selected a number of fanciful, beautiful things (above is sample) to enjoy with tea and to take home to my husband who couldn’t join us. Belinda insisted that we eat a giant cookie too. Pichet and I were loaded with sweets but the chocolate cookie was one of the best things I’d eaten in a long time. Deep rich flavor, chewy texture, and a layer of chocolate that seemed to run throughout the cookie. Belinda’s versatility in the realm of pastries is amazing.

I was curious about her pastry sensibility and wanted to make something of hers but wasn’t up to hours of baking precision, and frankly, I don't have that level of skill. This recipe, from San Francisco’s Chef’s Tableby Carolyn Jung, allowed me to do just that within an hour or so. It’s brilliant and delicious. It's like an elevated rendition of a Chinese almond cookie.

Because commercially made almond cookies taste more of lard or shortening than almonds, I’m always looking for recipes that do them justice. There’s a great almond cookie recipe in Into the Vietnamese Kitchen (page 290) and now, I’m adding Belinda’s almond cookie recipe to my repertoire.

It’s tender and slightly crunchy, buttery and almond-y, with just the right amount of salt. It’s appropriately not overly sweet. There’s no signature almond garnish on top or orange-y egg yolk wash to scream “I’m a Chinese almond cookie!” but the flavor and texture reflect the ideal Chinese almond cookie. It is elegant but not unapproachably dainty. The cracked exterior gets a slightly off-white finish from powdered sugar.

On a nightly basis, we eat one cookie each after dinner. Each time my husband and I look at each other and say something along the line of, “Damn, that’s a great cookie.”

Keep this in your back pocket. I baked a third of the dough and froze the rest for future almond cookie thrills. I made some a little gnarly and other neat. You can have fun with Belinda’s almond cookies – which is what we’ve christened these in our home.

I made this recipe with readily available ingredients – Odense almond paste, bleached all-purpose flour, Trader Joe’s butter, Whole Foods 365 organic sugar and sliced almonds, and got spectacular results. If you want to make your own almond paste, try pastry master Jack Torres’s almond paste recipe.

[Note: DOH! I goofed on the metric weights for some of the ingredients. Sorry for causing you grief. The changes have been made to the recipe. Just took a while... 12/2015]

RECIPE

Almond Cookies

Yield: 30 to 36 cookies

Ingredients

  • 1 ¾ cups (8.75 oz / 250 g) all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 4 ounces (120 g) almond paste
  • ½ cup (3.5 oz / 100 g) sugar
  • 2 sticks (8 oz / 225 g) unsalted butter, at room temperature
  • 4 ounces (120 g) sliced or chopped slivered almonds
  • Powdered sugar

Method

  1. Preheat the oven to 350F (180 C / gas mark 4) with a rack in the middle position. Line 2 baking sheets with parchment and set aside.
  2. Sift together the flour, baking powder, salt, and soda. Set aside.
  3. Use a stand mixer with the paddle attachment to make the dough. Cut the almond paste into thick slices or big chunks. Put them in the mixer with the sugar. On low speed, mix the ingredients together until the almond paste has broken up into big pea-like pieces.
  4. Pause to add the butter. On medium-low speed, beat the ingredients until fluffy, about 2 minutes.
  5. Add the sifted dry ingredients. Mix on low speed until just combined (you no longer see flour bits). Add the almonds and use the lowest speed (“Stir” on a Kitchen Aide) to mix into the dough.
  6. Put 2 to 3 tablespoons of powdered sugar in a small bowl or on your work surface. For slightly gnarly/textured cookies, pinch off balls of dough – each the size of a big cherry tomato (1.5 inch / 3.75 cm wide). Roll in powdered sugar, then place on the prepared sheet pan, spaced 2 inches (5 cm) apart. Flatten each ball slightly as you work. (If you want neater cookies, squeeze and roll the dough into a fat log and cut crosswise into pieces. Roll them into balls, coat in the sugar, etc. See the photo above.)
  7. Bake for 12 to 15 minutes until golden brown at the edges. Cool completely on a wire rack. Store in an airtight container for several days.

Adapted fromSan Francisco’s Chef’s Tableby Carolyn Jung.

Got an almond cookie secret source or recipe to share? Don’t hold back.

Related posts:

  • Pork Ribs, Scallion and Togarashi (also from SF Chef’s Table cookbook)
  • San Francisco Chef’s Table Cookbook giveaway (enter before Monday, March 31, noon PDT)
  • Chinese Peanut Cookie recipe (if you like these or don’t like almonds, try this peanut-version!)

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  • Vietnamese Bolognese (Bo Kho Meat Sauce)
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  • Persimmon Spice Cookies
Belinda’s Amazing Almond Cookies Recipe - Viet World Kitchen (9)
Belinda’s Amazing Almond Cookies Recipe - Viet World Kitchen (10)
Belinda’s Amazing Almond Cookies Recipe - Viet World Kitchen (11)
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Belinda’s Amazing Almond Cookies Recipe - Viet World Kitchen (12)

Reader Interactions

Comments

  1. Cathy

    These cookies are delicious! I made almond paste last week for a cake and I was trying to decide what to do with the rest of it. This post was perfect timing. Thank you and Carolyn Jung for publishing the recipe.

  2. Andrea Nguyen

    Yowza! It's rare for anyone to make almond paste from scratch. Do you do that regularly and what recipe do you use?

  3. Cathy

    I usually make my own because I live so far from town and I always have almonds. I use Deborah Madison's recipe from Savory Way but next time I will try the Jacques Torres recipe for comparison. I ground some of the cookies to use in a small cheesecake I made today because I didn't have any graham crackers and, again, the far from town thing. I've tried making my own graham crackers but unlike almond paste, store bought are better. : )

  4. Andrea Nguyen

    You are amazing! Thanks for the tip on Deborah's recipe. I didn't know she had on in Savory Way and will look for it.

  5. Kate Leahy

    I need to meet this Belinda character. She clearly knows her stuff. I will be making the gnarly/rustic version of this cookie, for sure.

  6. Chris

    Have copied the recipe and I'm looking forward to trying these. I imagine the almond paste must bake the dough easier to handle than ones made with ground nuts, which tend to be crumbly. The icing sugar coating makes me think of Mexican wedding ball cookies, which have the taste and texture of an almond shortbread.

  7. Chris

    "Make" the dough... Sheesh. Hit "post" too quickly.

  8. Erika

    Haha!! I loved this line --> "There’s no signature almond garnish on top or orange-y egg yolk wash to scream 'I’m a Chinese almond cookie!'" So good. I have the book and this cookie is one I bookmarked to try! Your description of it sounds SO GOOD. Love it!

Belinda’s Amazing Almond Cookies Recipe - Viet World Kitchen (2024)

FAQs

Why do Chinese restaurants have almond cookies? ›

These almond cookies are buttery and delicious, and easy to make. Almond cookies are a traditional Chinese treat, and they symbolize prosperity and good luck, two things we could all use this year.

What is the history of almond cookies? ›

Like chop suey and fortune cookies, it appears to have originated after the first wave of Chinese immigration to the U.S. in he mid-1800s. There is no record of almond cookies prior to the early 1900s.

What is Chinese almond cookie made of? ›

Ingredients in Chinese Almond Cookies

Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper-filled treat. Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune.

What is the Chinese name for almond cookies? ›

A Chinese almond biscuit or Chinese almond cookie (Chinese: 杏仁餅) is a type of Chinese pastry that is made with ground mung bean.

Why did my almond cookies flatten? ›

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Why do Chinese restaurants serve fortune cookies? ›

While not traditionally part of Chinese cuisine, American customers expected some sort of dessert. So out of necessity, fortune cookies offered Americans something familiar with an exotic flair, while still being economical for the Chinese vendors.

What do almonds symbolize in China? ›

For the Chinese, it is feminine beauty, fortitude in sorrow, watchfulness. In the Christian tradition, the almond signifies divine favour and approval, and the purity of the Virgin.

When were Chinese almond cookies invented? ›

The almond cookies is also known as almond biscuit, almond cake and almond crisp. The Chinese almond cookie was adapted from the Chinese walnut cookie. It first appeared in the Ming Dynasty during the 16th century. The recipe was created in the emperor's palace and it was considered a cookie for royalty.

Why does Chinese food come with fortune cookies? ›

“So in many cases, they actually opened Chinese restaurants because they were kind of going through a big renaissance with chop suey, chow mein, egg foo young.” And Americans' expectation for dessert at the end of meals, says Lee, may explain why many of these restaurants began to offer fortune cookies with the check.

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