Chinatown- style almond cookies

 

Makes 32 cookies

Cookies:

¾ cup | 145 g organic solid vegetable shortening, good lard, or unsalted butter

½ cup | 100 g granulated sugar

¼ cup | 45 g coconut sugar or packed dark brown sugar

1 large egg

1 tablespoon almond extract

2 teaspoons vanilla extract

¾ cup | 100 g ground almonds

1¾ cups | 165 g unbleached pastry flour

¾ teaspoon fine sea salt

¾ teaspoon baking soda

Topping:

1 large egg, lightly beaten

32 whole almonds, unblanched or blanched (with or without skin)

Place the shortening or lard, both sugars, the egg, and both extracts in the bowl of a food processor. Whiz them for around a minute, stopping the machine now and then to scrape down the sides, until you have a very light, creamy mixture. Mix together the ground almonds, pastry flour, fine sea salt, and baking soda in a small bowl. Add this mixture to the food processor and pulse until the dough is evenly mixed.

Lay 2 sheets of parchment paper or foil on your work surface. Scrape half of the dough onto each sheet, spread each portion into an even, 8-inch | 20-cm long log-like shape, and roll the dough up in the paper or foil like a cigar. Freeze the dough for about 20 minutes, just until it is solid but still easy to cut.

Place the racks in the upper and lower thirds of your oven and set it to 275 degrees F | 135 degrees C. Line two baking sheets with Silpats or parchment paper.

Cut each log of dough into 16 even pieces. (The dough may feel slightly sticky at this point, but that’s normal.) Place them on the lined sheets about 2 inches | 5 cm apart. Brush each slice with beaten egg and then press a whole almond in the center.

Bake the cookies for 25 minutes. Rotate the sheets from top to bottom and back to front, and increase the heat to 325 degrees F | 160 degrees C. Continue to bake for about 10 minutes more, until the cookies are golden brown. Remove from the oven and let cool to room temperature on the sheets. Store them in an airtight container at room temperature or freeze for longer storage.

Makes 32 cookies

Carolyn Phillips 2021

‘At the Chinese Table’