♪ On the sixth day of Cookiemas, I made for you to eat:
6 almond cookies,
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
So I used to LOVE eating Chinese Almond cookies as a kid. They were my absolute favorite.
This recipe is pretty basic and straight forward. Its similar to a shortbread cookie with some added almond flour and almond extract.
I took the recipe from New York Times Cooking but removed the icing and added egg wash plus an almond on each one
Enjoy!
Ingredients
- 1 1/2 cups (190g) all-purpose flour, plus more for rolling the dough
- 1/3 cup (38g) almond flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (227g) salted butter, at room temperature
- 2/3 cup (130g) granulated sugar
- 1 large egg yolk
- 1 egg, for egg wash
- 1/4 teaspoon almond extract
- several almonds, halved for garnish
Directions
In a large bowl, stir together flours, cornstarch, baking powder and salt.
In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy. Beat in egg yolk and almond extract until combined. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
Divide dough into two balls. On a floured surface, roll each ball into a 1½-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
When you are ready to bake the cookies, heat oven to 325 degrees F. Line 2 baking sheets with parchment.
Use large, sharp knife to cut each log into ¼-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
Brush each cookie with egg wash and top with a halved almond.
Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
Recipe
Butter Almond Cookies
Ingredients
- 1 ½ cups (190g) all-purpose flour plus more for rolling the dough
- ⅓ cup (38g) almond flour
- ¼ cup (30g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (227g) salted butter room temp
- 1 egg yolk
- ¼ teaspoon almond extract
- several almonds halved for garnish
Instructions
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy. Beat in egg yolk and almond extract until combined. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1½-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees F. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into ¼-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Brush each cookie with egg wash and top with a halved almond.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.