| Preheat oven to 350°F (175°C) | |||||||||
| 3 cups (375 g) all-purpose flour | whisk | mix | form into 1-in. (2.5 cm) balls | press almond onto each ball | refrigerate 15 minutes | brush | bake 350°F (175°C) 20 min. | cool on wire rack | |
| 1 tsp. (4.6 g) baking soda | |||||||||
| 1/2 (3 g) tsp. salt | |||||||||
| 1/2 cup (60 g) almonds | grind to powder | ||||||||
| 6 oz. (170 g) butter | cream | ||||||||
| 6 oz. (170 g) palm oil shortening | |||||||||
| 1 cup (200 g) granulated sugar | |||||||||
| 1 tsp. (5 mL) almond extract | |||||||||
| 1 large (50 g) egg | |||||||||
| 1 ounce (30 mL) water | |||||||||
| 24 almonds | |||||||||
| 1 large egg | beat lightly | ||||||||
Test Recipes
Chinese Almond Cookies
Chinese Almond Cookies (makes 24 cookies)