The festive season is upon us, and in every kitchen’s hushed corner, bakers are in a quiet contest to become the Holiday Cookie Master. I’ve sensed this playful rivalry among my loved ones. While many adhere to familiar recipes, introducing something new adds a dash of thrill. Hence, Chinese almond cookies step into the limelight, primed to bring joy to your festive spread.
The Heart and Soul of the Almond Cookie
The essence of an authentic Chinese almond cookie lies in its distinct crumbly texture, a sensation that dance on the tongue. Lard, not butter, is the secret star here. I’ve been down the experimental road, juggling butter and lard, and the truth couldn’t be clearer: only lard brings that timeless touch. So, for those curious minds wondering if butter could make the cut, remember: to capture the heart of this cookie, lard is your trusted companion!
Unlocking A Cookie’s Potential
Before you dive in, there’s a little nugget of wisdom to enhance your cookie experience: toast your almonds. This minor step transforms the almond flavor, making it richer and more robust. With this ace up your sleeve, you’re bound to leave an indelible mark on every cookie lover this holiday season. Dive in with passion, and let the sweet aroma fill your home!
Ingredients
- 1 1/4 cups all-purpose flour (160 g)
- ¾ cup powdered sugar (95 g)
- 3 tablespoons cornstarch (20 g)
- 1 teaspoon baking soda (4 g)
- 1 teaspoon baking powder (4 g)
- 2 egg yolks (plus one more for that golden finish)
- ½ cup melted lard (cooled to room temperature)
- 1 teaspoon almond extract
- 18 almonds, toasted to perfection
The Art of Crafting the Perfect Cookie
- Begin by harmoniously blending the flour, powdered sugar, cornstarch, baking soda, and baking powder in a generous bowl, ensuring you sift twice for the finest mix.
- In a separate vessel, tenderly combine 2 egg yolks with the cooled melted lard. Let the aroma of the almond extract entwine with this blend. Now, with a gentle touch, introduce this wet ensemble to the dry mixture, folding till they unite in a delicate embrace. Let this union rest, veiled, for 20 tranquil minutes.
- Meanwhile, warm your oven’s heart to 350°F (175°C) and toast your almonds, allowing them a 5-minute dance in the heat. Once done, set them aside to cool and regain their composure. Embrace the last egg yolk with a gentle whisk and set it by your side.
- Elevate the oven’s warmth to 375°F (190°C). With love, divide your dough into 18 equal pieces, molding each into inviting discs. Lay them spaciously on a baking canvas.
- Adorn each disc with the caress of the whisked egg yolk, crowning it with a toasted almond. Embrace imperfections, for they add character. Allow them to bask in the oven for 15-18 minutes, until they blush a golden brown. Relish every bite!