almond cookie chinese

By foodiva

Ingredients

• Whole almonds (for decoration)
• Egg white liquid for brushing
• 1/2 cup of butter, softened
• 1 cup cake flour, shifted or slightly more depending on the dough.
• 1/3 cup sugar powder, or you can adjust the sweetness.
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 middle size egg around 30g
• 2 drops of vanilla extract or almond essence

Details

Servings 24
Preparation time 40mins
Cooking time 60mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

I learn the recipe from one of my Cantonese friends who loves to make different types of pastries especially butter cookies. Back to old days, most of cookies in China are made with lard instead of butter. However in recently years, more and more excellent bakers begin to use butter. Personally, I am a big fan of a Hong Kong butter bakery store selling different types of butter cookies.

After mixing egg, flour, butter and vanilla extract, the basic mixture would be really rough at the very beginning.

Grasp with hand and roll into a smooth dough. Do kneading needed here. Cover with plastic wrap and put into refrigerator for around 30 minutes. This step can help the shaping process later.

Yield:

Soften the better, add salt and sugar. Mix until the butter begins to turn lighter.

Add vanilla extract, mix well.

Pour in egg liquid by batch. Each time after adding egg liquid, make sure that the liquid is well combined with butter. Shift in flour and baking soda. Mix well. At this step, the mixture will be really rough.

Grasp the mixture together with hand and then roll into a round dough. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

Place all the small balls on a baking sheet, and then brushing some egg liquid on the surface.

Place one almond on top of each cookie and press down to flatten slightly.

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