Why don't they serve these in restaurants anymore?
Course: Endings, Everything Else
Cuisine: Chinese
Keyword: cookies, almonds
Servings: 0
Ingredients
1-1/3CupsAlmond Flour
1-3/4CupAll-Purpose Flour
1/2tsp.Kosher Salt
1tsp.Baking Soda
1/2CupUnsalted Butter, at room temperature
8Tbs.Almond Paste
1Cup Granulated White Sugar
1LgEgg, at room temperature
1/2tsp.Almond Extract
45eachMarcona Almonds
1Lg.Egg beaten with 1 Tbs. water
Instructions
Preheat oven to 325°. Sift together the almond flour, all -purpose, flour, kosher salt and baking soda. In the bowl of a stand-up mixer, fitted with the paddle, cream together the butter and almond paste. Then gradually add the sugar. Beat in one egg and the almond extract.
Gradually beat in the sifted dry ingredients. Mix until your dough comes together. Don't forget to scrape up your bottom bits. Roll dough into 1 tablespoon balls. Place balls on a parchment lined baking sheet about an inch and a half apart. Lightly flatten each ball and replace one almond in the center.
Make the egg wash with one egg yolk, and one tablespoon of water. The top of each cookie. Bake 325° oven for 14 minutes. Rotate the pan halfway through. Let cool on pan for five minutes. Then transfer to a rack to cool completely.