12/6/2023 0 Comments Almond cookie recipeDecorate them with whole or sliced almonds. Place the cookies onto a pan lined with silicone mat or parchment paper. I cut them into round big cookies and got 13 pieces. Sprinkle some flour on a flat surface and roll the dough using a rolling pin to 1/4 inch thickness.Ĭut into different shapes using cookie cutter. Take out the dough from the refrigerator after 10 minutes. Place the dough in the refrigerator for 10-15 minutes and in the meanwhile preheat your oven to 350 F degrees. Shape the dough in form of a disc and wrap it with a cling. ![]() It will all come together as a dough and you will know it’s done when the dough sticks to the paddle attachment. Now with the mixer running at low speed add the all purpose flour and almond flour slowly in parts. This will take 2-3 minutes.Īdd the sugar and beat the mixture till it’s smooth and creamy. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat the butter at medium speed till creamy. I think they will make a cute gift! Won’t they? □ You can tie them in a treat bag and gift them to your friends. I know almond flour is not readily available in India like it is here but you can easily make your own at home by grinding silvered almonds. You can use unsalted butter but then you will need to add little salt in the dough. I have used salted butter for these cookies and I believe it works best for this recipe. The ingredient list is pretty simple – flour, almond flour, almond extract, sugar and butter. These cookies are egg free because in India we do not not associate cookies with eggs, not the one we eat everyday with our chai. If I was to describe their taste in American context I would say they are similar in flavor to shortbread cookies. This weekend when I went grocery shopping, I saw lots and lots of cookies in stores, European cookies, butter cookies, ginger cookies to name a few and that inspired me to bake these little cuties! I love almond cookies and the Indian style buttery and crunchy almond cookies are one of my favorites. One of the great things about the festive season is the treats that you get to eat and one of my favorite treats is cookies. Anyway rant over and now let’s talk about cookies because cookies always make you feel better, no matter what! As I write this, I can see only rain and grey sky outside my window and also a big traffic jam. I love sunshine and I am already missing it even though I know this is going to be the same for next 4-5 months. Great it’s fall and it’s beautiful but not when it rains nonstop, also it’s getting dark at 4:30 PM and that annoys me a lot. Please read our disclosure policy.īefore I say anything, let me just say that I’m not liking the weather these days. Freeze for longer storage.This post may contain affiliate links. Storage instructions: Store Chinese almond cookies in an airtight container at room temperature for up to a week. Repeat with the second baking sheet of cookies. ![]() Remove the cookies from the oven and let them cool for 5 minutes on the pan before transferring to a rack to cool completely. Space out the remaining 9 dough balls and return the baking sheet to the refrigerator while you bake the first batch of cookies.īake the cookies for 17 to 18 minutes, or until the tops turn a light golden color. Preheat oven to 350☏ with a rack in the center position.Īrrange 9 dough balls evenly on the other prepared baking sheet. ![]() Place the baking sheet with the dough balls in the refrigerator, uncovered, for 10 to 15 minutes for the dough to firm up. Using the palm of your hand or the bottom of a drinking glass to flatten it to 3/4" thick (this keeps the almond in place). (Arrange the cookies close together so that they fit on a single baking sheet, but aim to leave about 1" between the cookies, if possible you’ll arrange them on two baking sheets before baking.)īrush each dough ball with egg wash and place an almond in the center. Roll each piece of dough into a 1 to 1 1/2" ball and place all 18 dough balls onto one of the prepared baking sheets. Remove the dough from the refrigerator and use a bowl scraper, bench knife, or a tablespoon scoop to divide it into 18 equal pieces (about 24g each). To bake the cookies: Line two baking sheets with parchment or silicone liners. Do not skip this step chilling the dough allows you to handle it successfully going forward. Refrigerate the dough until firm, about 2 hours. On plastic wrap or your favorite reusable wrap, form the dough into a roughly 8" x 8" square and wrap to seal.
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