Almond Cookies

Name: Almond Cookies
Yield: makes 30 to 36 cookies
Ingredients: 1 cup slivered blanched almonds; 3/4 cup sugar; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 whole egg plus 1 egg yolk; 1 tablespoon almond extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon Caramel Sauce (page 316), optional; 36 whole blanched almonds

December 14, 2011

Heavily influenced by the cuisine and culture of the Middle Kingdom, Viet cooks prepare many classic Chinese sweets, including these cookies. Although Chinese almond cookies are available at Asian bakeries and markets, I prefer to make them myself to ensure that they are full of real almond flavor. The cookies are slightly crispy at the edges and tender in the middle, and have a nice rich color from the glaze. I often make a double batch of this dough and freeze the extra, along with some whole blanched almonds, so that I can simply thaw the dough and bake it up when I crave the cookies.

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