Dessert Recipes: Almond Cookies | Chinese Style
In China these biscuits are often eaten as a between-meal snack. In Western-style cuisine, they make a good accompaniment to fruit or sherbet. TIME: Preparation takes about 10 minutes. If the dough becomes too soft, refrigerate for 10 minutes before shaping. Cooking takes about 12-15 minutes per batch. Cook’s Tip: Roll the mixture on a floured surface with floured hands to prevent sticking. WATCHPOINT: Do not over beat once the almonds are added. They will begin to oil and the mixture will become too soft and sticky to shape. SERVING IDEA: Serve with fruit, ice cream or sherbet. FREEZING: Cookies may be frozen baked or unbaked. Defrost uncooked dough completely at room temperature before baking. Baked cookies may be re-cripsed by heating in the oven for about 2 minutes and then allowed to cool before serving.
- ½ cup butter or margarine
- 4 tbsps superfine sugar
- 2 tbsps light brown sugar
- 1 egg, beaten
- Almond extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch salt
- 1 oz ground almonds, blanched or unblanched
- 2 tbsps water
- 30 whole blanched almonds
- Cream the butter or margarine together with the two sugars until light and fluffy.
- Divide the beaten egg in half and add half to the sugar mixture with a few drops of the almond essence and beat until smooth. Reserve the remaining egg for later use.
- Sift the flour, baking powder and salt into the egg mixture and add the ground almonds. Stir well by hand.
- Shape the mixture into small balls and place well apart on a lightly greased cookie sheet. Flatten slightly and press an almond on to the top of each one.
- Mix the reserved egg with the water and brush each cookie before baking.
- Place in a preheated 350°F oven and bake for 12-15 minutes. Cookies will be a pale golden color when done.