King Arthur Chinese Almond Cookies

OldFashioned Chinese Almond Cookies The Woks of Life

WEBDec 16, 2018 · Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try …

1. Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
2. Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
3. Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
4. Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).

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ChaiGlazed Almond Cookies Recipe King Arthur Baking

WEBTo make the cookies: Preheat the oven to 350°F. Lightly grease (or line with parchment paper) two baking sheets. In a large bowl, beat together the butter, sugar, vanilla, baking …

1. To make the cookies: Preheat the oven to 350°F.
2. Lightly grease (or line with parchment paper) two baking sheets., In a large bowl, beat together the butter, sugar, vanilla, baking powder, baking soda, salt, and chai spice., Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess.
3. Beat the almond flour followed by the all-purpose flour into the butter-sugar mixture., Scoop heaping tablespoonfuls of dough — a tablespoon cookie scoop works well here — onto the prepared baking sheets, leaving 2" between them., Bake the cookies for 13 to 16 minutes, until they're a light golden brown., Remove the cookies from the oven and place the baking sheet on a cooling rack.
4. Allow the cookies to cool completely right on the pan., To make the glaze: Combine all the ingredients, stirring until smooth and adding enough milk to make the glaze drizzle-able, but not too runny; molasses consistency is good., Drizzle or pipe the glaze over the cooled cookies., Store the cookies, well wrapped, at room temperature for several days; or freeze (unglazed) for longer storage.

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