Recipe by Bayhill
Posted for the Zaar World Tour-China. From the "Chinese Cookery" cookbook. I have not made this recipe yet, but have eaten cookies just like these at restaurants in San Francisco's Chinatown.
Top Review by Karen Elizabeth
So although mine dont look as pretty as the photos here, they did turn out perfectly, little crisp biscuits that everyone enjoyed. My oven is old and wonky which could explain my biscuits tending to spread more than I think they should have. Didnt affect the taste though!! Thank you for this recipe, made for International Agents of QUEST, China region
- 1 cup shortening
- 1 cup sugar
- 1 egg, beaten
- 1⁄2 cup blanched almond, finely ground
- 1 teaspoon almond extract
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 36 blanched almond halves
- 1 egg yolk
- 1 tablespoon water
Directions See How It's Made
- Grease baking sheets; set aside.
- Mix shortening and sugar in a large bowl until smooth. Add egg, ground almonds and almond extract; mix well.
- In a medium bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing well. Dough will be stiff.
- Preheat oven to 350F degrees. Shape dough into 36 small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond half on each ball and flatten with the palm of your hand to a 2-inch cookie.
- Mix egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze and bake about 20 minutes until golden.