Traditionally served during the holidays and Chinese New Year, these crumbly melt-in-your-mouth cookies have three layers of almond flavour. Ground almonds add a hint of crunch, almond extract lends a sweet aroma and whole almonds make for a pretty garnish.
- Portion size 60 servings
- Credits : Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds, baking powder and salt; stir into butter mixture to form stiff dough.
Roll by level 1 tbsp into balls. Arrange, 2 inches (5 cm) apart, on greased or parchment paper–lined rimless baking sheets; top each with 1 whole almond, pressing into dough. Whisk egg yolk with 1 tsp water; brush over cookies.
Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are light golden, about 15 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts per cookie: about
- Sodium 28 mg
- Sugars 3 g
- Protein 1 g
- Calories 86.0
- Total fat 6 g
- Potassium 22 mg
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
