Prep 45 mins
Cook 15 mins
I love fresh almond cookies! PICHET ONG'S HOLIDAY COOKIES adapted from http://www.newasiancuisine.com/newsletter/dec06/recipe_pichetong_holidaycookies.asp Prep time includes chilling the dough. Chef's Quote "These are a staple in traditional Chinese restaurants. Unfortunately, the store-bought variety tends to be hard and tasteless. But this version is wonderfully light, with a crisp edge and chewy center. The traditional cookies are also a dull, dark yellow from an egg yolk wash. I use an egg white wash to get the same glazed effect in a creamy shimmer. Finally, the slivered almonds on top add a nice crunch and a fresh, toasted nut flavor."
- 1 3⁄4 cups all-purpose flour
- 1 cup sugar
- 1⁄2 teaspoon baking soda
- 1 1⁄4 cups almond flour
- 1 cup unsalted butter, chilled and cut into 1/2-inch cubes
- 1⁄2 teaspoon salt
- 1 large egg
- 1 teaspoon almond extract
- 1⁄2 cup almonds (slivered or sliced)
- 1 large egg white
- Sift together the flour, sugar, and baking soda.
- Put the almond flour, butter, and salt into a second bowl and mix until the mixture resembles cornmeal, about 3 minutes if using food procesor with paddle attachment on medium speed.
- Add the egg and almond extract and mix until well-incorporated.
- Add the flour mixture. Mix just until no traces of flour remain.
- Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch thick disc, cover tightly, and refrigerate until hard, at least 30 minutes.
- Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
- Form the dough into 1/2-inch balls and put on the baking sheets 1 inch apart. Use the palm of your hand to press the balls into 1-inch circles. Press slivered almonds into each cookie, decoratively arranging them.
- Brush the tops of the cookies with the egg white, then bake until golden and crisp around the edges, 15 minutes.
- Cool completely on the cookie sheet and serve or store in an airtight container for up to 3 days.