Ingredients
-
2 1/4
-
1
-
1/2
-
1/4
-
1
-
3/4
-
1
-
1
-
48
-
1
-
-
-
-
-
Directions
Chinese Almond Cookies, Adapted from a recipe I found in Rodale’s ‘All Occasion Cookies: 100 Fast and Fabulous Treats’, and which I have posted for the 2005 Zaar World Tour. I deliberated for some time over whether or not to post this recipe – there are a handful of similar recipes already posted – but so often it’s the small differences between recipes, be it in the ingredients or in the instructions, that make the end results very different. Serve after a Chinese meal, as part of a Chinese New Year Banquet or at any time as a dessert or snack., Great cookie! Thanks for sharing., I made this recipe as posted except for a little extra almond extract. Next time I think I will double the almond extract and add more of the chopped almonds. Thanks for sharing.
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Steps
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1
Done
|
Preheat the Oven to 350f, and Mix the First Four Ingredients - the Flour, Baking Powder, Salt and Chopped Slivered Almonds - in a Medium-Sized Bowl. |
|
2
Done
|
With an Electric Mixer on Medium Speed, Cream the Butter and Sugar in a Large Bowl Until the Mixture Is Light and Fluffy; Add the Egg and Almond Extract and Beat Until the Ingredients Are All Well-Combined. |
|
3
Done
|
Reduce the Electric Mixer Speed to Low and Blend in the Flour Mixture. |
|
4
Done
|
Roll the Dough Into 11/4-Inch Balls, and Place the Balls 2 Inches Apart on Ungreased Cookie Sheets. Flatten the Balls Slightly and Press an Almond Into the Centre of Each Cookie. |
|
5
Done
|
Whisk the Egg Yolk and Water Together in a Cup and Lightly Brush Over the Cookies. |
|
6
Done
|
Bake the Cookies For 11-15 Minutes, Until Just Set, Then Transfer Them to Wire Racks to Cool Completely. |
|
7
Done
|
Notes: If You Prefer, in Step Four, Use Several Slivered Almonds Instead of the Blanched Whole Almonds. |
