A classic snack from Chinese-American cooking, almond cookies are made by baking a buttery dough with a single almond pressed into each one. Their crumbly texture and gentle almond aroma make them an easy lunchbox addition.
Beat the softened butter and powdered sugar together, then mix in the egg and almond extract. Add the flour, baking powder and salt and knead.
Wrap the dough and chill it in the fridge for twenty minutes.
Pinch off ball-shaped pieces of dough and flatten slightly, pressing one almond into each and brushing with egg yolk.
Bake in an oven preheated to 170°C for fifteen minutes, until the edges turn lightly golden.
If you shape the dough without chilling it, the cookies will spread too much and turn out thin. Allergens: contains gluten (flour), dairy (butter), egg and tree nuts (almond).
If you cannot find almond extract, vanilla extract works too, though the classic Chinese flavour changes slightly.
Admin DadaGastro · verified in test kitchenHamuru 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.