Chinese Almond Cakes Good Recipes

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Monday, July 12, 2010

Chinese Almond Cakes

"Butter cookies crowned with an almond."

Ingredients :

2 1/2 cups sifted all-reason flour
3/four cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup butter, softened
1 egg
three tablespoons water
1 teaspoon almond extract
36 blanched almonds
1 egg yolk

Instructions :

Prep :	Cook : 18M	Ready in :

Sift flour, sugar, salt and baking powder collectively in a large bowl. Using pastry blender or knives, reduce in butter until combination resembles coarse cornmeal.
Beat the egg collectively with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the edges of the bowl.
On a gently floured floor, knead the dough until it's far smooth. Wrap it in foil or hold-wrap and refrigerate for one hour.
Meanwhile, preheat oven to 350 levels F (a hundred seventy five stages C).
Form dough into 1 inch balls and location them 3 inch apart on ungreased cookie sheets. Flatten every cookie to about 1/4 inch thick and press an almond into the center of every. Beat egg yolk with 1 tablespoon water and brush on cookies.
Bake 20-25 minutes or until golden brown. Remove to cord rack to cool.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it lightly, and make smooth-up less difficult.

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