Little Chinese Almond Cakes Recipe
Ingredients
| 1 cup Gold Medal Flour | ||
| Half and Half | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup plus | ||
| Sugar | 2 Tablespoon | |
| 1/2 tsp. almond extract or vanilla | ||
| Egg yolk | 1 | |
| Water | 1 Tablespoon | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
Directions
Measure flour by dipping method or by sifting.
Place flour in bowl; cut in shortening finely.
Use hands to work in salt, sugar, and flavoring.
Shape into long roll, 1" in diameter; wrap in waxed paper.
Chill about 1 hr.
Heat oven to 400° (mod. hot).
Cut roll into 1/4" slices.
Place 1" apart on lightly greased baking sheet.
Brush each slice with a mixture of egg yolk and water.
Press 1/2 blanched almond into top of each.
Bake 8 to 10 min., or until light golden brown.
Place flour in bowl; cut in shortening finely.
Use hands to work in salt, sugar, and flavoring.
Shape into long roll, 1" in diameter; wrap in waxed paper.
Chill about 1 hr.
Heat oven to 400° (mod. hot).
Cut roll into 1/4" slices.
Place 1" apart on lightly greased baking sheet.
Brush each slice with a mixture of egg yolk and water.
Press 1/2 blanched almond into top of each.
Bake 8 to 10 min., or until light golden brown.
Chef
