Authentic Chinese Almond CookiesFrom hopscotch 7 years ago
- Makes 3 dozen shopping list
- 1 3/4 cup (272 grams, 9 3/4 ounces) all-purpose flour shopping list
- 1 cup (210 grams, 7 1/2 ounces) sugar shopping list
- 1/2 teaspoon baking soda shopping list
- 1 1/4 cups (132 grams, 4 3/4 ounces) almond flour shopping list
- 1 cup (226 grams, 8 ounces) unsalted butter, chilled and cut into 1/2-inch cubes shopping list
- 1/2 teaspoon salt shopping list
- 1 large egg shopping list
- 1 teaspoon almond extract shopping list
- 1/2 cup (60 grams, 2 1/8 ounces) slivered almonds shopping list
- 1 large egg white shopping list
How to make it
- 1. Sift together the flour, sugar, and baking soda and set aside.
- Put the almond flour, butter, and salt into the bowl of an electric mixer fitted with the paddle attachment. Paddle on medium speed until the mixture resembles cornmeal, 3 minutes.
- With the machine running, add the egg and almond extract and mix until well-incorporated.
- Turn the speed to low and add the flour mixture. Mix just until no traces of flour remain.
- 2. Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch thick disc, cover tightly, and refrigerate until hard, at least 30 minutes.
- When ready to bake, preheat the oven to 325°F and line 2 baking sheets with parchment paper.
- 3. Form the dough into 1/2-inch balls and put on the baking sheets 1 inch apart.
- Use the palm of your hand to press the balls into 1-inch circles.
- Press 4 slivered almonds into each cookie, decoratively arranging them to look like an X.
- Brush the tops of the cookies with the egg white, then bake until golden and crisp around the edges, 15 minutes.
- Cool completely on the cookie sheet and serve or store in an airtight container for up to 3 days.
- By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts