Wednesday, February 17, 2010

Year of the Tiger - Chinese Almond Cakes

I made these yesterday:

Chinese Almond Cakes
1 cup Butter, softened
2/3 cup Powdered sugar, sifted
1 Egg yolk
1 teaspoon Almond extract
2 cups All-purpose flour
1/4 teaspoon salt
1/4 teaspoon Baking powder
1 Egg white
1 tablespoon Water
3 tablespoons Sesame seeds
40 Blanched almonds

In a large bowl, beat together the butter and sugar until smooth and blended. Beat in the egg yolk and almond extract.
Stir and toss together the flour, salt and baking powder. Add to the butter mixture and beat until smooth and blended.
Preheat the oven to 375F and set out cookie sheets; do not grease them.
Roll spoon-size bits of the dough between your palms into small balls; set aside.
In a small bowl, beat the egg white and water together. Dip half of each ball of dough into the egg white, then into the sesame seeds. Place, seed-side up, about 2 inches apart on the cookie sheets. Use the bottom of a glass to flatten each cookie into a disk about 1 1/2 inches across. Push a whole almond into the center of each cookie. Bake for 8 -10 minuter or until the cookies are pale golden; they should not brown too much. Remove from the sheets and cool on racks.


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