Chinese Almond Cookies
Traditional recipes are made with lard and flavored with almond extract. This recipe uses butter and almond flour to boost the nutty flavor and create a crumbly texture similar to pecan sandies
Prep time:
Cook time:
Serving size: 15
Calories per serving: 110
Ingredients:
Cook time:
Serving size: 15
Calories per serving: 110
1 cup all-purpose flour
1/3 cup almond flour (or almond meal)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 teaspoon almond extract
2 large eggs yolks, at room temperature
15 whole blanched almonds
Directions:
Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
Wrap the dough in plastic and refrigerate for 1 hour.
When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Source: foodnetwork.com
Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
Wrap the dough in plastic and refrigerate for 1 hour.
When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
