It’s 5 days till the Year of the Chicken and its time to revive this blog… It’s been a busy 2016. I’ve been at my job for just a little over a year. I’ve started selling my baked goods at a local coffee shop. Things are great in the married life – we just passed year number two. We are planning a vacation for later this year but more importantly, we are trying for a baby. It’s been and continue to be a journey… no one is ever prepared for this of course but fertility is not that easy. It seems common but not common at the same time to have fertility issues. This is the road that we are at… a lot of visits to the RE but trying to stay positive.
So anywho, we have a lot of friends with babies who are out of town. Thus red envelopes need to be mailed. I rarely like to just mail something by itself without accompanying it with something else. This year, I decided on a simple but favorite – Almond Cookies. I remember eating these as a kid when my parents used to own a Chinese restaurant. It apparently is also a nostalgia for my husband too. He tried one and immediately said that it reminded him of his grandmother. Well that’s good enough for me to mail out.
Chinese Almond Cookies
from Use Real Butter
3 cups (375 g) flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (60 g) almond flour (ground almonds)
12 oz. butter, softened
1 cup (210 g) sugar
1 oz. water
1 tsp almond extract
42 whole almonds, blanched
1 egg, beaten (for egg wash)
Preheat oven to 350°F.
Whisk the flour, baking soda, salt, and ground almonds together in a bowl. In the bowl of a stand mixer, beat the butter and sugar together until fluffy.
Add the egg, water, and almond extract and beat until incorporated.
Beat in the dry ingredients until just combined.
Refrigerate dough for at least 30 minutes or overnight.
Form 1-inch balls of cookie dough, placed a few inches apart (for spreading) on a parchment-lined baking sheet.
Top each dough ball with an almond and brush the top of the cookie with egg wash.
Bake for 20-25 minutes or until golden brown.