Chinese Almond Cookies
Makes 30 cookies
recipe source here
1¾ cups all-purpose flour
½ cup almond meal or finely ground blanched almonds
¼ cup cornstarch
1½ teaspoon baking powder
½ teaspoon table salt
8 tablespoons. unsalted butter, softened
½ cup shortening
1 cup granulated sugar
1½ teaspoons almond extract
30 roasted marcona almonds or blanched whole almonds
- In a medium bowl, whisk together the flour, almond meal, cornstarch, baking powder and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter and shortening on medium speed until smooth and creamy, 1 minute. Scrape down the sides of the bowl, add the sugar and beat until light and fluffy, 2 minutes. Add the almond extract and 1 of the eggs and beat until just incorporated, 1 minute. Add the flour mixture and beat on medium-low until the mixture comes together and forms a soft dough, stopping to scrape down the sides of the bowl as needed.
- Place the dough on a 26-inch-long sheet of plastic wrap and roll into an 11½-inch-long, 2-inch-diameter log. Roll tightly in the plastic wrap and refrigerate until firm, 4 hours or overnight.
- Preheat an oven to 350F and set the oven racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper. Remove the dough from refrigerator and slice into ⅜-inch-thick slices. Place 15 cookies onto each prepared baking sheet, about 1½ inches apart, and press an almond into the center of each cookie. Beat the remaining egg with 1 tsp. water and brush on top of each cookie.
- Bake 18 to 20 minutes until tops of cookies are golden. Let cool on baking sheet 10 minutes, then transfer to a wire rack to cool completely
all things heart and home
something to talk about
frugal crafty home hop