Chinese Almond Cookies
For a richer, but less delicate, flavor substitute 1⁄2 cup light brown sugar for an equal amount of the white sugar.
Makes: 48Hands-on: 20 minutesTotal: 8 hours 35 minutesDifficulty: Easy
- 4 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 2 1⁄2 cups sugar
- 2 cups unsalted butter, softened
- 3 eggs, divided
- 1 Tbsp. almond extract
- 48 whole blanched almonds
- 1⁄4 cup confectioners' sugar
- Sift flour, baking powder, baking soda, and sugar together. Cut in butter until it is blended in and the mixture looks like coarse crumbs. Add 2 eggs and almond extract. Form into a 1 1⁄2-inch-diameter log; roll in wax paper. Chill overnight.
- Preheat oven to 350°F. Lightly grease 2 large baking sheets.
- Slice logs into 1⁄2-inch rounds; place on baking sheets.
- In a small bowl, beat remaining egg with 1 tablespoon water. Brush cookies with egg mixture; place an almond in center of each cookie.
- Bake 12 to 15 minutes, but do not allow to brown. Cool completely. Sift confectioners' sugar over cookies before serving.