CHINESE ALMOND CAKES RECIPE
This recipe is from an old cookbook, Pillsbury Classic
Cookbook #130, Holiday Cookies, Gifts, Sweets & Eats,
1991.
CHINESE ALMOND CAKES
Made originally with rice flour, these dainty, tender
cookies can be topped with blanched or skin-on almonds.
3/4 cup sugar
3/4 cup butter or margarine, softened
2 tablespoons water
1 teaspoon almond extract
1 egg
2-1/2 cups Pillsbury's BEST All Purpose or Unbleached Flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole almonds
Heat oven to 350°F. In
large bowl, beat sugar, butter, water, almond extract and
egg until well blended. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking powder
and salt; mix well. Shape into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Flatten balls slightly with bottom of glass dipped in sugar;
press whole almond firmly in center of each cookie.
Bake at 350°F. for 7 to 10
minutes or until firm to the touch but not brown. DO
NOT OVERBAKE.
Immediately remove from cookie sheets. 5 dozen
cookies
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