Gung Hay Fat Choy! (Slowpoke News much) As mentioned from my red velvet cake recipe post, here are the Chinese almond cookies I did the week earlier at the potluck at work. They were fun to make and were nice and nutty, just like I remembered them as a kid!
Chinese Almond Cookies (adapted from AllRecipes)
Yield: about 24 cookies
- 1 ½ sticks butter, softened
- ¾ cup granulated sugar
(or ½ cup granulated and ¼ cup raw/turbinado (like Sugar in the Raw®)
for a slight crunch)
- 1 egg
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 2 ½ teaspoons almond extract
- About 30 whole, blanched almonds; one for each cookie
- Canola oil for brushing
1. In a large bowl, beat the butter, sugar, and egg until well blended. Add the flour, baking powder, baking soda, and salt, and mix. When halfway combined, add the almond extract, and mix until it comes into dough (will be a little flaky; shouldn’t be too wet).
2. Form the dough into a ball, and wrap and refrigerate for at least 2 hours to chill down the butter.
3. Preheat the oven to 325°F. Take a teaspoon of the dough and roll the piece into a ball. Place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Flatten each ball on the tray with the palm of your hand so that it’s about ¼ inch thick. (You can also flatten with a glass cup, just flour the bottom to prevent sticking.) Place an almond in the center of each cookie and press down lightly.
4. Brush each cookie lightly with the canola oil before baking. Bake for 15 to 18 minutes, until they start turning golden brown at the edges or an inserted toothpick comes out clean and the cookies feel slightly crunchy. Cool and store in a sealed container up to a week.
*After you put the first batch in the oven, chill the remaining dough immediately so it stays cool. Take out again and repeat the cookie process when you’re ready to make the additional batch(es).