CHINESE NEW YEAR ALMOND COOKIES

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Chinese New Year Almond Cookies image

Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion. In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle. The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors. View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/

Provided by bakesimple.com

Categories     Dessert

Time 24m

Yield 24 cookies, 10-12 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 egg, lightly beaten
1/2 teaspoon almond extract
1 egg, beaten (egg wash)
1/2 cup chopped almonds
1 tablespoon five-spice powder
1/4 cup dark brown sugar

Steps:

  • Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
  • Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
  • To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
  • To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.

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