Wednesday, December 19, 2007

Almond Cookies

I was mining through some old cookbooks and found this 60's era Chinese cookbook (ketchup features in the recipe for Sweet and Sour Pork). At the back was this recipe for Almond Cookies, which turns out surprisingly good cookies. I've made these for David's birthday for the past 3 years.

Almond Cookies
Prep time: 10 minutes
Cooking time: 12-15 minutes per batch
Makes: 30
"In China these are often eaten as a between-meal snack. In Western style cuisine, they make a good accompaniment to fruit or sorbet."

1 stick butter or margarine
4 Tbs granulated sugar
2 Tbs light brown sugar
1 egg, beaten
Almond essence
1 cup all-purpose flour
1 tsp baking powder
Pinch salt
1/4 cup ground almonds, blanched or unblanched
2 Tbs water
30 whole blanched almonds

Cream the butter or margarine together with the two sugars until light and fluffy. Divide the beaten egg in half and add half to the sugar mixture with a few drops of the almond essence and beat until smooth. Reserve the remaining egg for later use. Sift the flour, baking powder and salt into the egg mixture and add the ground almonds. Stir well by hand. (me: a mixer works just as well.) Shape the mixture into small balls and place well apart on a lightly greased baking sheet. Flatten slightly and press an almond on to the top of each one.

Mix the reserved egg with the water and brush each cookie before baking. Place in a preheated 350 degree F oven and bake for 12-15 minutes. Cookies will be a pale golden color when done.

Note: Blanched almonds are almonds with the skin taken off. To do this, place almonds in a bowl, pour boiling water to barely cover almonds. Let sit for no more than 1 minute. Drain almonds, pat dry, and slip skins off.

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