Recipe for authentic Chinese Almond cookies...?!
Answers: Please I have been searching for years for a recipe that will make almond cookies like you get in a Chinese restaurant, dry, crispy, and fairly thick and it seems there is an egg wash on the top. Is there a special ingrediant such as rice flour that I am missing?
It's from my family's favorite Chinese cook book.
I've tried most of his recipes and can vouch for the fact that those I've tried are authentic -- Sorry, I haven't made the
Almond cookies because I prefer Chocolate Chip and Oatmeal Raisin cookies.
* He didn't include the egg wash which is usually found on cookies you buy in the bakeries, so I added that to the instructions.
ALMOND COOKIES
(Hung Ngon Beang)
Have prepared:
3 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 1/2 cups shortening
1 tsp almond extract
1 fresh egg, beaten
1 cup blanched almonds
Egg wash:
1 large egg yolk
1 tsp water
Sift flour, salt, and soda together.
In a mixing bowl, cream shortening, add egg and almond extract and thoroughly mix. Gradually add dry ingredients, mix well with hands. Roll into 1-inch balls, place on greased cookie pan. Make indentation in center of each ball in which place 1 blanched almond.
In a small bowl, beat large egg yolk with 1 tsp water. Brush egg wash on cookies. Bake at 350 degrees F for 20 min. Recipe makes approximately 50 cookies.
I just googled it, use my source for more sites with recipies. But you may get lucky and someone will answer with a true chinese recipe.
CHINESE ALMOND COOKIES
2 3/4 c. flour
1 c. sugar
1/2 tsp. soda
1/2 tsp. salt
1 c. butter
1 slightly beaten egg
1 tsp. almond extract
1/3 c. slivered almonds
Bake in oven at 325 degrees for 15-18 minutes.
GLAZE:
Powdered sugar with milk and almond extract.
Ingredients
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
2 tsp. almond extract
About 26 whole blanched almonds
1 egg yolk beaten with 2 teaspoons of water for glaze
Directions
Preheat the oven to 350 degrees. In a medium-size bowl, stir the flour, baking powder, and salt.
Using an electric mixer set on medium-high speed, beat the butter, shortening, and sugars in a large bowl until well combined.
Beat in the egg and add the almond extract. Gradually add the flour mixture, mixing until just combined.
Shape the dough into balls that are about 1 1/2 inches in diameter. Place the balls on ungreased baking sheets, leaving about 1 1/2 inches between the cookies. Using your fingertips, lightly flatten each cookie and press an almond into the center.
Lightly brush the top of each cookie with the egg yolk glaze.
One sheet at a time, bake the cookies for about 12 minutes or until lightly browned. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes.
Using a metal spatula, move the cookies to the wire rack and cool completely. When cool, store the cookies in an airtight container. These cookies freeze well.
Makes about 24 cookies.