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Almond cookies Recipe
Flavors of China
Total time: 15 to 30 minutes
Preparation time : 5 minutes
Cooking time : 15 minutes
Difficulty: Easy
Chef's Note
The almond cookie is believed to have been derived from the ancient Chinese walnut cookie (a butter cookie with a walnut in the center), which was thought to bring good luck. The almond cookie originated when Chinese immigrants came to the U.S. in the mid 1800s, and the walnut was replaced with the almond.
Ingredients
- 900 g (approx. 6 c.) flour
- 1/2 tsp. baking soda
- 1 full tbsp. baking powder
- 450 g (1 lb.) butter, lard or vegetable shortening
- 400 g (2 cups) brown sugar (you can also use white sugar or a combination of the two)
- 1 big egg + 1 egg yolk beaten with 2 tsp. of water for glaze
- 1/2 tsp. almond extract
- 200 g (1 c.) ground almonds
- whole almonds (1 per cookie)
- 1 small pinch of salt
Method
- Combine the flour, sugar, baking soda, salt and baking powder; add in the ground almonds.
- In another bowl cut in softened butter until mixture resembles cornmeal. Add beaten egg and almond extract.
- Gently combine the two mixtures.
- Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Place an almond on top of each cookie and press down to flaten slightly.
- Put a whole almond on top of each cookie and brush with beaten egg yolk to give a nice golden colour. Bake in a 180° C / 350° F oven for about 15 minutes.Cool on rack.
Sommelier
Serve them with a nice hot cup of Green or Oolong tea
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