| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | 36 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 3/4 | c | Ground blanched almonds |
| 1 | ts | Almond extract |
| 2 1/2 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | ds | Salt |
| 36 | Whole almonds | |
| Egg yolk for brushing |
INSTRUCTIONS
Source: Temple Gates of Heaven Chinese Cooking Workshop, circa 1978 In large bowl, cream butter, (or margarine), with sugar. Beat in egg, ground almonds and extract. Stir flour, baking powder and salt together. Gradually stir into the butter mixture. Shape into a large ball, kneading as you go with a little flour. Chill 1 hour. Preheat oven to 350. Form dough into one inch balls and place 3 inches apart on ungreased cookie sheet. With palm of hand, flatten each cookie and press an almond into the center. Brush with egg yolk. Bake 20-25 min. Posted to JEWISH-FOOD digest V97 #326 by fancymom@juno.com (Frances Kahn) on Dec 16, 1997
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