Chinese Almond Cookies
For a richer, but less delicate, flavor substitute
Makes: 48 cookiesHands-on: 20 minutesTotal: 8 hours 35 minutesDifficulty: Easy
Makes: 48 cookies
- 4 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 2½ cups sugar
- 2 cups unsalted butter, softened
- 3 eggs, divided
- 1 Tbsp. almond extract
- 48 whole blanched almonds
- ¼ 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 1½" diameter log; roll in wax paper. Chill overnight.
- Preheat oven to 350°F. Lightly grease 2 large baking sheets.
- Slice logs into ½" 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 12–15 minutes, but do not allow to brown. Cool completely. Sift confectioners' sugar over cookies before serving.