Chinese Almond Cookies
Why don't they serve these in restaurants anymore?
Ingredients
- 1-1/3 Cups Almond Flour
- 1-3/4 Cup All-Purpose Flour
- 1/2 tsp. Kosher Salt
- 1 tsp. Baking Soda
- 1/2 Cup Unsalted Butter, at room temperature
- 8 Tbs. Almond Paste
- 1 Cup Granulated White Sugar
- 1 Lg Egg, at room temperature
- 1/2 tsp. Almond Extract
- 45 each Marcona Almonds
- 1 Lg. 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.