Chinese Almond Cookies:

Name: Chinese Almond Cookies:
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 36 cookies
Ingredients: 1 3/4 cups all-purpose flour; 1 cup sugar; 1/2 teaspoon baking soda; 1 1/4 cups almond flour; 1 cup unsalted butter, chilled and cut into 1/2-inch cubes; 1/2 teaspoon salt; 1 large egg; 1 teaspoon almond extract; 1/2 cup almonds (slivered or sliced); 1 large egg white

Submitted by Busters friend

"I love fresh almond cookies! PICHET ONG'S HOLIDAY COOKIES adapted from http://www.newasiancuisine.com/newsletter/dec06/recipe_pichetong_holidaycookies.asp Prep time includes chilling the dough. Chef's Quote "These are a staple in traditional Chinese restaurants. Unfortunately, the store-bought variety tends to be hard and tasteless. But this version is wonderfully light, with a crisp edge and chewy center. The traditional cookies are also a dull, dark yellow from an egg yolk wash. I use an egg white wash to get the same glazed effect in a creamy shimmer. Finally, the slivered almonds on top add a nice crunch and a fresh, toasted nut flavor.""

Download

Ready In:: 1hr
Ingredients:: 10
Yields:: 36 cookies

ingredients

1 ³⁄₄ cups all-purpose flour
1 cup sugar
¹⁄₂ teaspoon baking soda
1 ¹⁄₄ cups almond flour
1 cup unsalted butter, chilled and cut into 1/2-inch cubes
¹⁄₂ teaspoon salt
1 large egg
1 teaspoon almond extract
¹⁄₂ cup almonds (slivered or sliced)
1 large egg white

directions

Sift together the flour, sugar, and baking soda.
Put the almond flour, butter, and salt into a second bowl and mix until the mixture resembles cornmeal, about 3 minutes if using food procesor with paddle attachment on medium speed.
Add the egg and almond extract and mix until well-incorporated.
Add the flour mixture. Mix just until no traces of flour remain.
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.
Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
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 slivered almonds into each cookie, decoratively arranging them.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

View Full Profile