January 29th is the Lunar New Year, The Year of the Snake. So here’s an extra recipe to celebrate it!
Chinese Almond Cookies
Prep Time 20 mins
Cook Time 15 mins
Dough chilling 2 hrs
Total Time 2 hrs 35 mins
Servings 60 servings
Ingredients:
1 1/3 cups almond flour, lightly packed
1 cup (2 sticks) unsalted butter, chilled and cut into cubes
Pinch kosher salt
2 large eggs, divided
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1/2 teaspoon baking soda
Thinly sliced almonds, for decoration
Directions:
Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for 3 minutes. The mixture will become coarse and chunky looking.
Add one of the eggs and the almond extract. Mix them in on low speed until just incorporated.
Sift the flour, sugar, and baking soda and add to the mixture. Mix on low speed until just combined. Mix them in on low speed until just incorporated.
Take the dough flatten it into a disc and wrap it in plastic wrap. Place it in the refrigerator for two hours to chill.
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a small bowl, beat the remaining egg.
Take pieces of dough and roll them into balls about 3/4 inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
Press one silvered almond into the center of each cookie. Then, using a pastry brush or your finger, paint each cookie with the egg. (This will give the cookie a lacquered appearance once it bakes).
Bake at 325°F for 13 to 15 minutes, until the edges just begin to tan. Cool on the sheet on a wire rack.
Nutritional Facts:
74 Calories
5g Fat
7g Carbs
1g Protein
Recipe courtesy of Simply Recipes.com
I’m with Amethyst, shaping them into hearts is so creative. Enjoy! 