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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love fresh almond cookies! 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. 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:
1. Sift together the flour, sugar, and baking soda.
2. 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.
3. Add the egg and almond extract and mix until well-incorporated.
4. Add the flour mixture. Mix just until no traces of flour remain.
5. 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.
6. Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
7. 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.
8. Brush the tops of the cookies with the egg white, then bake until golden and crisp around the edges, 15 minutes.
9. Cool completely on the cookie sheet and serve or store in an airtight container for up to 3 days.
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