Chinese Almond Cookies - week 46 of 52

I was recently at my friend’s “Moon Yuet” – where a new baby, at least one month old, is introduced to friends and family at a banquet. In ancient China, infant mortality rates were quite high, and a baby who reached one month would likely survive and that was celebrated.

The parents will have red-dyed eggs which symbolize happiness and renewal of life. There is also a many many course dinner, at the end of which they serve dessert, including almond cookies. These are crisp almond cookies with a crackled top, and are also sold at Chinese supermarkets.

I wanted to make some to share with my friends at work. I found this recipe on Canadianliving.com and they generally have great recipes (and the picture looked really pretty!)
These were very easy to make and I discovered what gives the cookies a crackled look – once the cookies rise, the egg yolk that’s brushed onto the cookies “crackles”.
Although the cookies were yummy, they tasted more like almond shortbread than crispy almond cookies. I will have to find another almond cookie recipe and try again! However, as you can see from the picture below, I might be better off to buy them for $2.49

Bon appétit!























Chinese Almond Cookies
Rating (out of 5) ***
Cost $
Ingredients
3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) shortening
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp (10 mL) almond extract
1/2 tsp (2 mL) vanilla
3 cups (750 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1-1/4 tsp (6 mL) baking powder
70 blanched whole almonds, (about 2/3 cup/150 mL)
1 egg yolk

Preparation:
In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.

Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.

Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)