Chinese Almond Cookies
For a richer, but less delicate, flavor substitute ½ cup light brown sugar for an equal amount of the white sugar.
INGREDIENTS | YIELDS 48 COOKIES
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2½ cups sugar
- 2 cups unsalted butter
- 2 eggs
- 1 tablespoon almond extract
- Almonds for garnish
- Egg wash
- Sugar for sprinkling
Sift dry ingredients and sugar together. Cut in butter until it is blended in and the mixture looks like coarse crumbs. Add eggs and almond extract.
Form into 1½" diameter log; roll in wax paper. Chill overnight, or for several hours.
Preheat oven to 350°F. Lightly grease baking sheets.
Slice logs into ½" rounds; place on baking sheet.
Brush with egg wash; place an almond in center of each cookie. Sprinkle with sugar, if desired.
Bake 12–15 minutes, but do not allow to brown. Cool completely.
Egg Wash
An egg wash is nothing more than an egg mixed with a teaspoon of water and beaten. Use it to give glossy color to your baked goods. It also helps sugar crystals adhere to the cut cookies as they are baking. Just gently brush the egg mixture over the cookies before baking.
