A Chinese-American classic, almond cookies are made by baking buttery dough with one almond placed on top of each cookie. Their crumbly texture and delicate almond flavor make them an easy lunchbox addition.
Beat the softened butter and confectioners’ sugar. Add the egg and almond extract and mix. Add the flour, baking powder, and salt and knead.
Wrap the dough and chill it in the refrigerator for 20 minutes.
Pinch off pieces of dough and shape them into balls, then flatten slightly. Place one almond on each and brush with egg yolk.
Bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges are lightly golden.
If you shape the dough without chilling it, the cookies may spread too much and become thin as they bake. Allergens: Contains wheat (gluten), dairy (butter), egg, and tree nuts (almonds).
Hamuru dinlendirmeden fırına verdim ve tam da uyarıldığı gibi kurabiyeler yayılıp inceldi, kenarları biraz fazla koyulaştı. Tadı yine güzeldi ama şekli beklediğim gibi olmadı, ikinci seferde dinlendirmeyi hiç atlamayacağım.
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