Chinese almond cookies infused with almonds inside and out, including one of the most delectable creations on earth, almond paste, the main reason I find myself drawn to them.
Almonds decorate the top plus they call for amaretto or almond extract, an ingredient that drives that almond flavor home. Almost every bite is filled with 3 forms of almonds.
The cookies have crackly edges from being rolled in sugar and shiny tops from being brushed with an egg wash before baking. They are totally delicious and easy to make “refrigerator” cookies or slice ‘n’ bakes. The dough is formed into a log, briefly chilled and sliced into rounds for baking.
They are a perfect tea cookie and although they may not look all that impressive there is more to them than meets the eye. Think you’ll just eat one? Think again. One easily turns into two turns into no less than six. After recovering from that their just might be a second round.
Sneaky, unassuming little treats for almond and cookie lovers alike.
Chinese almond cookies are the perfect little tea cookies!
- Sift the flour and baking powder together in a medium bowl and set aside.
- In a separate, large mixing bowl cream the butter on medium speed until pale yellow, about two minutes. Add the sugar, almond paste, zest, salt and amaretto, beat on medium speed until smooth 1 - 2 minutes.
- On low speed beat in egg then add the flour gradually and beat until incorporated.
- Transfer the dough to parchment paper and form log about 2 inches wide and 12 - 13 inches long. Fold the parchment over the log and place inside a cardboard paper towel roll that has been cut lengthwise to help it hold its round shape. Chill for 1 - 2 hours.
- Preheat oven to 350 degree F. and line two baking sheets with parchment paper or silpats.
- Once the dough is chilled unroll it from the parchment and roll in the remaining sugar.
- Use a paring knife to cut 1/3-inch rounds off the log and place 2 inches apart on the baking sheets. Brush each one with the egg white and press a whole or sliced almond into the center of each, making patterns if you like.
- Place the cookies two inch apart on the prepared baking sheets.
- Bake one sheet at a time for 12 - 14 minutes or until lightly golden brown around the edges. Let cool 10 minutes on pan before removing to wire racks to cool completely.
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