Cut shortening into dry ingredients.
Add beaten egg and almond extract.
Mix, knead until soft.
Form into little balls, flatten with hand.
The sign of the Chinese Almond Cookie is a red dot in the center of the cookie, which is made with red food coloring. Use a chopstick and dot it!
br>Drizzle yolk mixture over almond mixture and toss with fingers
(175 degrees C). Grease cookie sheets.
In a large
owl and mix in the almond paste with an electric mixer
(150 degrees C). Line cookie sheets with parchment paper.
Beat egg whites with fork until small bubbles form.
Set aside.
Blend sugar and almond paste until fluffy, fine and smooth.
(This will take a while.)
Add egg whites and blend until mixture is wet.
Shape into small balls with wet hands.
Roll in nuts.
(I use slivered almonds or pignolia (pine) nuts.)
Place on foil covered cookie sheet and bake for about 18 to 20 minutes at 350\u00b0.
Cookies should be light golden brown.
Bake one tray at a time.
Do not remove from foil until cookies are cold.
eat in the microwave the almond paste with 2 T of
In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
Let cool for 30 minutes before breaking it into smaller pieces.
ot water bath. Add the cookie crumbs and mix well.
ooden spoon).
Transfer the cookie mixture to a bowl, pour
owl, whisk together all remaining cookie ingredients except 3 tablespoons almonds
In a bowl, prepare pudding mix with milk as package directs, mixing in the almond extract.
Cover and refrigerate.
Sweeten strawberries with sugar.
Spoon about 3 tablespoons into each of six 8 to 10-ounce stemmed glasses.
Layer each with 3 tablespoons of cookie crumbs and 1/3 cup of pudding.
Top with the remaining strawberries and crumbs, dividing equally.
Garnish with mint sprigs.
Makes 6 servings.
ugar using electric mixer. Add almond extract.
Stir in flour
utter until smooth. Add the almond paste, one piece at a
dd the egg yolk and almond extract and blend thoroughly.
ogether the softened butter and almond paste on high speed until
Heat oven to 350\u00b0. Beat together butter and sugar until creamy. Add combined flour, soda, cinnamon and salt. Mix well. Stir in oats, walnuts and currants; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
>cookie.
Heat oven to 350 degrees.
Measure out the almond
CAKE:
Almond Cake, 1 1/2 recipes,
Pink, green, and yellow
ven to 350 degrees. Line cookie sheets with parchment paper.