![]() Place the baking sheet with the dough balls in the refrigerator, uncovered, for 10 to 15 minutes for the dough to firm up. Using the palm of your hand or the bottom of a drinking glass to flatten it to 3/4" thick (this keeps the almond in place). (Arrange the cookies close together so that they fit on a single baking sheet, but aim to leave about 1" between the cookies, if possible you’ll arrange them on two baking sheets before baking.)īrush each dough ball with egg wash and place an almond in the center. Roll each piece of dough into a 1 to 1 1/2" ball and place all 18 dough balls onto one of the prepared baking sheets. ![]() Remove the dough from the refrigerator and use a bowl scraper, bench knife, or a tablespoon scoop to divide it into 18 equal pieces (about 24g each). To bake the cookies: Line two baking sheets with parchment or silicone liners. Do not skip this step chilling the dough allows you to handle it successfully going forward. Refrigerate the dough until firm, about 2 hours. Join Well+Good's Cook With Us Facebook group for more recipe ideas and to share your own family favorites.On plastic wrap or your favorite reusable wrap, form the dough into a roughly 8" x 8" square and wrap to seal. Transfer the sheets to a wire rack, sprinkle with flaky salt, and allow cookies to cool on the sheets for five minutes. Bake until cookies are golden brown and crisp around the edges, 16 to 18 minutes. In a small bowl, whisk the egg yolk and use to lightly brush the tops of the cookies. Wet your fingers with water to prevent dough from sticking and gently press down on the dough balls with your fingers until they are a half-inch thick.Ĥ. (Or use a spoon to scoop and roll the dough into a smooth ball, wetting your hands if the dough is still sticky.) Repeat with remaining dough, spacing them 3 inches apart. Using a 1 1/2-tablespoon cookie scoop, measure out 1 1/2 tablespoons of dough and place on the prepared sheet. Preheat the oven to 350☏ and line two large rimmed baking sheets with parchment paper. Cover the bowl with plastic wrap and chill until slightly firm but scoopable, about one hour.ģ. Add the dry ingredients and mix until a thick dough is formed (it will be sticky). Add the egg and almond extract and continue to mix until fully incorporated. In another medium bowl, mix to combine the butter and sugar with a flexible spatula until smooth. In a medium bowl, whisk to combine the flour, baking soda, and salt.Ģ. Goong goong's almond cookies really were the best.ġ/2 cup (1 stick) unsalted butter, softenedġ. Since he made almond cookies every single day, he got really great at it. One of his first restaurant jobs was baking almond cookies, which were served for dessert in the restaurant where he worked. That's when he started working in restaurants. It was a job that he really loved, but wasn't one he was able do in the U.S. He taught reading and writing to elementary school kids. Back in Hong Kong, my grandfather was a teacher. But I do remember making almond cookies with my goong goong. Since my family is so filled with cooks rather than bakers, the majority of the time I baked alone. Whatever natural flavor the dessert centers around (such as a fruit), the other ingredients play up that flavor even more. Milk bread is extra fluffy, tarts are extra flaky. What sets Chinese baking apart are the distinct textures and flavors. Similar to Western baked goods, Chinese baked goods still include foods like breads, cookies, and cakes. What I've learned is that Chinese baking doesn't necessarily mean a baked good. It wasn't until I got a little older that I started to explore Chinese baking more. If there were pastries at home, they came from a box mix. Because of this, I was always surrounded by really incredible chefs, but baking wasn't exactly part of our family culinary history. Eventually, he opened his own restaurants and that became the family business. from Hong Kong in the late 1960s and my goong goong (or maternal grandpa, in English) started working in restaurants. The recipe is excerpted from her new book, Mooncakes and Milk Bread, out this month.Įven though I grew up in a very food-centric house, no one in my family really baked. This month, Eat Cho Food creator Kristina Cho shares a very special almond cookie recipe, inspired by what her goong goong (maternal grandpa) used to make. Our series, Behind the Recipe, profiles a different healthy cook every month to explore the personal, untold stories of their favorite dishes. Food is about so much more than nutrition-it’s one of the most personal expressions of our cultures, values, and traditions.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |