CHINESE ALMOND COOKIES: THE OLD WAY
Bakers are privately vying for the most fantastic holiday cookie this time of year, passionately. Your identity is well-known to you. Some of these contestants are close friends and family members; however, I won’t go into specifics.
Bakers tend to go with the tried-and-true during the Christmas season, regardless of how serious they are about their cookies. A collection of tried-and-true cookie recipes and homemade concoctions. Even yet, it’s understandable to prioritize clarity above all else. They’re the cookies that have been there and done that. In the words of Ina Garten, “Who wants that?” So, bakers, let’s try something new! These traditional almond cookies from China are a must-try.
An Almond Cookie in China should taste like this:
The crisp and crumbly texture of an almond biscuit is unbeatable. Lard, not butter, is the only way to get the Chinese almond cookie properly every time!
There are far too many recipes for almond cookies that include butter. Let me tell you; there is no substitute for lard when it comes to this recipe! I’ll be honest with you. (It’s not a pun, but.) The crumbly texture and flavor of these classic almond biscuits result from the use of lard.
So if you ask me in the comments if lard can be substituted with butter, my answer will be unequivocal. In this situation, a lack of fat means defeat! It’s a bit excessive, but it’s true!
INGREDIENTS:
- 1 1/4 cups of all-purpose flour / (160 g)
- 34 cup confectioners’ sugar (95 g)
- Three teaspoons of cornstarch dissolved in water (20 g)
- One tablespoon of baking soda (4 g)
- One tablespoon of baking soda (4 g)
- Two yolks of an egg (plus one additional egg yolk for brushing)
- 12 cups of lard melted (at room temperature)
- 1 tbsp. almond flavoring essence
- 18 almonds roasted in a pan
INSTRUCTIONS:
1. Into a large mixing bowl, combine 1-1/4 cups of all-purpose flour, 34 cups (95 g) powdered sugar, three tablespoons (20 g) cornstarch, one teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder. Repeat the sifting process until the mixture is light and well-combined.
2. Next, combine 2 egg yolks and 12 cups of fat in a bowl and mix thoroughly (at room temperature). Then, add 1 teaspoon of almond extract. Fold the wet components into the dry using a rubber spatula, and then your hands knead the dough into a ball. A crumbly pie crust texture will result if the dough is overworked. The dough can be rested for 20 minutes under an inverted plate.
3. Preheat the oven to 350°F and toast the almonds for 5 minutes while waiting! Allow cooling to room temperature before use. It is now time to whip up the last egg yolk.
4. This time, raise the oven temperature to 325 degrees Fahrenheit. Divide the dough into 18 equal halves. Once you’ve formed a small disc out of each one, place it on a baking sheet at a distance of at least 2 inches from the other cookies (they will spread out).
5. Brush the yolked egg on every surface. Each dough ball should have an almond in the center. Even if they’re a little damaged, it’s okay. If the cracks are enormous, you need to squeeze them back together gently. A rich golden brown on the underside of the cookies should be seen when they’ve been baking for 15-18 minutes, depending on your oven.