Chinese Almond Cookies
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 150 g | Icing Sugar | 1⅛ cup |
| 260 g | Butter | 1 cup |
| 12 g | Water | 2⅜ tsp |
| 5 g | Baking Powder | 1 tsp |
| 3 g | Bicarbonate of Soda | ⅝ tsp |
| 55 g | Egg | 1 each |
| 10 drops | Almond Essence | 10 drops |
| 350 g | Wallaby Bakers Flour | 2⅕ cups |
| 50 g | Flaked Almonds | 7 tbsp |
| 30 each | Whole Almonds | 30 each |
Method
Preheat oven to 175°C.
Beat the butter for 1 minute.
Add the icing sugar in thirds, and beat for 1 minute after each addition.
Add the water, baking powder, bicarbonate of soda, egg and almond essence, and mix for 2 minutes.
Add the flaked almonds.
Add the flour and mix to form a smooth dough.
Divide into 30 pieces weighing 25 grams each, roll into balls, and place onto prepared baking trays.
Flatten each piece slightly, and wash with egg.
Place a whole almond in the centre of the cookie and press into the dough, or dip into slivered or flaked almonds.
Baking time 20 minutes or until golden brown.
Yield 30.
Remove and allow to cool; and serve.
