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Almond Cookies
I owe you all a cookie recipe! Yesterday went all haywire and I didn't get one posted, so today I will post two. First up, one for Saturday, when there's a little extra time for a baking project. This is my fussed around version of the delicious almond cookies that are typically only available at Chinese restaurants. The ones at restaurants, I've learned, are typically made with lard, if made on-site, or with the cheapest form of shortening if pre-bought. Yuck and double yuck. This version is less crumbly and more flavorful, in my opinion, and made with good, old-fashioned butter.
Almond Cookies
2½ cups all-purpose flour
¼ cup almond meal (ground almonds)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
1 egg + 1 egg yolk, beaten
2½ teaspoons almond extract
½ teaspoon vanilla extract
Almond halves for decoration
1 egg + 1 egg white, beaten
Preheat oven to 350°F/175°C.
Sift together the flour, almond meal, baking powder, salt and baking soda. Set aside.
In a large mixing bowl, cream the butter and sugar together until fully incorporated and light and fluffy. Fold in one egg plus one egg yolk which have been beaten together and the almond and vanilla extracts. Mix gently by hand until incorporated.
Add the dry ingredients to the butter mixture. Mix by hand just until completely combined. The dough will be soft.
Roll heaping tablespoons of dough into balls and set 2 inches apart on an ungreased cookie sheet (parchment or silicon mats are acceptable). If the dough is too soft to roll into balls, refrigerate for 10-15 minutes. Press down with a flat bottomed glass to flatten slightly, and place an almond half in the center of each cookie to decorate. Brush the top of each cookie with the beaten egg + egg white mixture.
Bake at 350°F for 15 minutes or until lightly browned around the edges. Dted 350 degrees F oven for about 14-16 minutes or until lightly brown just around the edges. (Overbaking will create a hard, inedible cookie once cooled.) Cool on cookie sheet for 2-3 minutes then remove to a cooling rack to cool completely.
This will make approximately 2 dozen yummy cookies!
Almond Cookies
2½ cups all-purpose flour
¼ cup almond meal (ground almonds)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
1 egg + 1 egg yolk, beaten
2½ teaspoons almond extract
½ teaspoon vanilla extract
Almond halves for decoration
1 egg + 1 egg white, beaten
Preheat oven to 350°F/175°C.
Sift together the flour, almond meal, baking powder, salt and baking soda. Set aside.
In a large mixing bowl, cream the butter and sugar together until fully incorporated and light and fluffy. Fold in one egg plus one egg yolk which have been beaten together and the almond and vanilla extracts. Mix gently by hand until incorporated.
Add the dry ingredients to the butter mixture. Mix by hand just until completely combined. The dough will be soft.
Roll heaping tablespoons of dough into balls and set 2 inches apart on an ungreased cookie sheet (parchment or silicon mats are acceptable). If the dough is too soft to roll into balls, refrigerate for 10-15 minutes. Press down with a flat bottomed glass to flatten slightly, and place an almond half in the center of each cookie to decorate. Brush the top of each cookie with the beaten egg + egg white mixture.
Bake at 350°F for 15 minutes or until lightly browned around the edges. Dted 350 degrees F oven for about 14-16 minutes or until lightly brown just around the edges. (Overbaking will create a hard, inedible cookie once cooled.) Cool on cookie sheet for 2-3 minutes then remove to a cooling rack to cool completely.
This will make approximately 2 dozen yummy cookies!