This is an 'encore' presentation of a Chinese Almond Cookie production.
Don't you love it when television networks trumpet a 'special event' or 'encore' of a show that was just on the other day? It's a REPEAT, for cryin' out loud! And if it was any good the first time, I would have watched it then, and not waited for a repeat.
But this is different.... I make these cookies all the time and they are guaranteed delicious. I just want everyone to know about them and maybe try the recipe at least once. And this time, I've taken some (hopefully) nicer photos. All the better to tempt you with... *cackle* *cackle*
Chinese Almond CookiesMakes about 50
2 ½ cups plain flour
½ cup almond meal
1 cup sugar
1 tsp baking soda
½ teaspoon salt
1 cup (250g) unsalted butter, softened
1 tsp almond extract
½ cup flaked almonds for decoration
1 egg, beaten, for egg wash
1. Sift flour, almond meal, sugar, baking soda and salt into a bowl and set aside.
2. Use an electric mixer to cream the butter until smooth.
3. Add the egg and almond extract, and mix until combined.
4. Add the flour mixture and mix on low speed until just combined.
5. Turn out the dough onto a piece of plastic wrap and form into a disk. Cover dough and refrigerate for 20 minutes until firm.
6. Preheat oven to 325 deg F (165 deg C). Line baking sheets with paper.
7. Roll dough into 1 inch balls and place on baking sheet about 1 inch apart. Flatten balls slightly with palm of your hand.
8. Place a sliced almond in the centre of each cookie. Brush top of cookie with beaten egg..
9. Bake for 12-15 minutes (rotate baking sheets halfway through). The cookies should be light golden on top.
10. Cool the cookies on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Store the cookies in an airtight container for up to 1 week.
Ingredients, including almond meal and flaked almonds for decoration.
This time, I also used raw caster sugar (the light brown stuff) that I picked up at the Good Food and Wine Show.
No discernible difference to the taste, but it seems healthier...
The mixed dough is wrapped in plastic and chilled for 20 minutes. Then it's rolled into balls and brushed with beaten egg, then baked.
A plate of cookies served with a cup of jasmine tea is perfect.
Now can you understand why these are (one of) my favourite cookies?
Maybe you need to try them to find out =)