Dottis Chinese Almond Cookies Food

CHINESE ALMOND COOKIES

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHINESE ALMOND COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.

CHINESE ALMOND COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
• Add the egg, then 1 egg yolk, beating to incorporate after each addition.
• Add the almond extract and beat to combine.
• Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
• Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a cutting board and cut into 25 cubes.
• Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
• In a small bowl, beat the remaining egg yolk with the water.
• Brush a thick layer of egg wash onto the cookies.
• Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
• Bake for 35 minutes, or until the cookies are golden.
• Let the cookies cool on a wire rack for 30 minutes before serving.
• Enjoy!

CHINESE ALMOND COOKIES:

Steps:

• Sift together the flour, sugar, and baking soda.
• Put the almond flour, butter, and salt into a second bowl and mix until the mixture resembles cornmeal, about 3 minutes if using food procesor with paddle attachment on medium speed.
• Add the egg and almond extract and mix until well-incorporated.
• Add the flour mixture. Mix just until no traces of flour remain.
• Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch thick disc, cover tightly, and refrigerate until hard, at least 30 minutes.
• Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
• Form the dough into 1/2-inch balls and put on the baking sheets 1 inch apart. Use the palm of your hand to press the balls into 1-inch circles. Press slivered almonds into each cookie, decoratively arranging them.
• Brush the tops of the cookies with the egg white, then bake until golden and crisp around the edges, 15 minutes.
• Cool completely on the cookie sheet and serve or store in an airtight container for up to 3 days.

CHINESE ALMOND COOKIES

Steps:

• Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
• Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

LITTLE ALMOND COOKIES

Steps:

• Heat oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they are a pale golden colour. Cream together the butter, sugar, rum and a pinch of salt, then add the flour until the dough just comes together - it will be soft. Roughly chop the almonds and add them to the dough. Carefully roll out the dough on a well-floured surface to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Freeze the cookies on a baking sheet for 20 mins to harden.
• Bake the cookies in the oven for about 20 mins until just set - they will still be very pale. Lay out on a wire rack and dust icing sugar on both sides while they are still warm, being careful not to break them as you turn them. The icing sugar will melt. When they are cool, sprinkle them extremely generously with more icing sugar so that they are completely white. Store in an airtight container for up to 2 days, or freeze for up to 2 months.

CHINESE ALMOND COOKIES

Steps:

• Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
• Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
• .
• To blanch almonds-.
• Place almonds in a bowl.
• Pour boiling water to barely cover almonds.
• Let the almonds sit for 1 minute and no longer.
• Drain, rinse under cold water, and drain again.
• Pat dry and slip the skins off.
• (Don't let almonds sit in hot water too long or they will lose their crispness).
• .
• To roast almonds-.
• Preheat oven to 350 degrees F.
• Spread nuts in one layer on ungreased shallow baking pan.
• Bake for 10 to 15 minutes, stirring occasionally, until golden.

CHINESE SWEET ALMOND COOKIES

Steps:

• Cream together; shortening, sugar, egg, water and extract.
• Add sifted dry ingredients. Add coconut.
• Knead dough for a few moments. Shape into small balls.
• Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour.
• Put 1/2 almond on top of each cookie.
• Bake at 350° for 12-15 minutes.

DOTTI'S CHINESE ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Sift the flour, sugar, baking soda, and salt together in a bowl.
• Using two knives or a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs. Stir in the almond extract and egg, and mix the dough together by hand. Turn the dough out onto a floured work surface, and knead a few times until the dough is smooth.
• Pinch off about 1 tablespoon of dough per cookie, and roll into a ball about 3/4-inch in diameter. Place the balls onto the prepared baking sheets, and flatten each slightly. Press an almond into the center of each cookie.
• Bake in the preheated oven until the cookies are barely golden, about 12 minutes. Cool on racks.

CHINESE ALMOND COOKIES

Steps:

• Sift flour and baking powder.
• Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
• Add extract, eggs and 1 tablespoon water.
• Add flour mixture.
• Wrap and refrigerate overnight.
• Form 1-1/2 inch balls; press down; add almond half to indentation.
• Dip fingers in egg yolk and dip on top of cookies.
• Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300°F to make sure dough is stiff.
• You may need to add a little more flour.