Chinese Almond Cookies*

By RJamoralin

Ingredients

• 2 3/4 cups sifted all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, chilled
• 1 large egg beaten well
• 1 egg yolk
• 1 teaspoon milk
• 2 teaspoons almond extract
• 30 whole blanched almonds

Details

Adapted from cakewalker.blogspot.com

Preparation

Step 1

Preheat the oven to 350˚ F. Sift together the flour, sugar, soda and salt into a mixing bowl. Transfer the flour mixture to the large bowl of a food processor that has been seated and fitted with blades. Cube the butter and add to the processor. Pulse the mixture 20-25 times until it resembles coarse meal. Add the almond extract to the beaten egg and mix well. With the power running, pour the egg mixture in through the feeding chute. Run the processor until the blades incorporate the wet and dry ingredients—the mixture will quickly come together and form into a ball. When the "ball" appears and begins to rotate in the bowl, turn the power off. Turn the dough onto a lightly floured board.

Using a 1 to 1 1/2 inch scoop (or roll into balls about an inch or so in diameter), portion out the dough. Place onto ungreased cookie sheets at least 3 1/2 inches apart. The cookies spread, so the more space between them, the better. With the heel of the palm, slightly flatten the cookies. Press one blanched almond into the center of each cookie. Mix the egg yolk and milk to make a glaze, and lightly brush the tops of each cookie.

Bake for 14-15 minutes until the cookies are golden. Remove them from the baking sheets to cool completely on racks.

Note: If you can't find almonds already blanched, it's simple! Bring a saucepan of water to a slow boil. Drop the desired number of raw almonds into the pan and turn off the heat. Allow the almonds to soak in the hot water for 30-45 seconds. Strain the almonds from the water and quickly place them into an ice bath. Let them chill for about a minute, strain them again and you're ready to remove the skins easily. Pat dry on a paper towel.