Good morning, how are you? Before the day gets away from us I wanted to bring you Food Holidays: April 9th, 2021. It’s so pretty today that no, one should stay inside and cook.
Although, in our Home David is working a double so I know he would appreciate dinner once he does get home. I wonder if I could get Charlie to cook this evening.
National Chinese Almond Cookie Day
My family hasn’t ever had a Chinese Almond Cookie. This week Charlie will be preparing them for our Homeschooling Cooking Class. Have you had one of these cookies? If so did you like it or not?
Five facts about Chinese Almond Cookies
- In Mandarin Chinese, the Cookies are more literally called “Almond Cakes.”
- The Chinese Almond Cookie is native to Southern and Southeast China. Charlie and I will be studying these Countries looking for what is the same and what is different about them.
- There is no record of Chinese Almond Cookies before the 1900’s.
- Chinese commonly prepared Almond milk and Almond tea to serve with the Cookies.
- An American variation exists using pecans. I must tell you if I had my choice I would like to have Pecans in my Cookies. What about you?
Fun Fact:
Typical to Southern and Southeastern China, Almond cookies are usually enjoyed around Chinese New Year. There given as gifts to family and friends.
In Chinese restaurants, the Cookies are served to cleanse the palate after several courses, rather than being regarded as a dessert.
Yuan-Shan Chi declared these cookies “as Chinese as blueberry pie.”
Chinese Almond Cookies:
Ingredients
- 1 1/3 cups of almond flour, lightly packed
- 1 cup of unsalted butter, chilled and cut into cubes
- Pinch of kosher salt
- 2 eggs
- 1 teaspoon of almond extract
- 1 3/4 cups of flour
- 1 cup + 2 tablespoons of sugar
- 1/2 teaspoon of baking soda
- Thinly sliced almonds
Directions:
- Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.
2. Add one of the eggs, reserving the other for later, and the almond extract:Mix on low speed until just incorporated.
3. Sift together the flour, sugar, and baking soda then add to the butter mixture: at low speed. Mix until just combined.
4. Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
5. Prep oven, baking sheet, egg: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
6. Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
7. Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg: using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).
8. Bake at 325°F for 13-15 minutes: or until the edges just begin to tan. Cool on the sheet on a wire rack.
Thank you,
Glenda, Charlie and David Cates
