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Chinese Almond Cookies

by Frank Tiu

Inspired by mastercook.com

Ingredients

for 25 servings

  • 16 tablespoons
    unsalted butter, room temperature
  • 1 ½ cups
    sugar (300 g)
  • 1 large egg
  • 2 large egg yolks, divided
  • 2 teaspoons
    almond extract
  • 3 cups
    all-purpose flour (375 g)
  • 1 teaspoon
    baking soda
  • ½ teaspoon
    kosher salt
  • 1 teaspoon
    water
  • 1 teaspoon
    red food coloring

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Preparation

  1. In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
  2. Add the egg, then 1 egg yolk, beating to incorporate after each addition.
  3. Add the almond extract and beat to combine.
  4. Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
  5. Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
  6. Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
  7. Unwrap the dough on a cutting board and cut into 25 cubes.
  8. Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
  9. In a small bowl, beat the remaining egg yolk with the water.
  10. Brush a thick layer of egg wash onto the cookies.
  11. Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
  12. Bake for 35 minutes, or until the cookies are golden.
  13. Let the cookies cool on a wire rack for 30 minutes before serving.
  14. Enjoy!
 

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