Chinese New Year Almond Cookies

Submitted by bakesimple.com

"Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion. In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle. The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors. View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/"

 

• Ready In: 24mins
• Ingredients: 12
• Yields: 24 cookies
• Serves: 10-12

ingredients

• 591.47 ml flour
• 4.92 ml cream of tartar
• 2.46 ml salt
• 4.92 ml baking soda
• 236.59 ml unsalted butter, at room temperature
• 354.88 ml granulated sugar
• 1 egg, lightly beaten
• 2.46 ml almond extract
• 1 egg, beaten (egg wash)
• 118.29 ml chopped almonds
• 14.79 ml five-spice powder
• 59.14 ml dark brown sugar

directions

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
2. Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
3. To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
4. To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.

Reviews

[Chefwendel]

These were good cookies. I kind of omitted the last step and brushed cookies with an egg wash and pushed sliced almonds on top before I baked them. They were a hit at my cooking club dinner which of course was themed Chinese New Year.