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PASTRY DOUGH
Level 2
Chinese Almond Cookie Re-Creations
Yields 3 dozen
- a Marlene Samuels creation -
If you ever have pastry dough left over from making tarts - the kind that’s very buttery; traditionally French; quick and delightfully sinful – use it to make these Chinese Almond Cookies. If you don't happen to have any almonds around, check your pantry for cocktail almonds, the smoked and salted kind and follow our directions below.
These cookies can also be baked with half the amount of sugar, by substituting Splenda for the other 1/2 cup.
Yields 3 dozen cookies
1 Tbsp. butter
1 cup salted cocktail almonds, chopped*
approx. 4 cups pastry dough**
1 Tbsp. baking powder
1-1/2 Tbsp. almond extract
1 large egg, lightly beaten
1 cup granulated sugar (or a blend of sugar and sweetener***)
1 tsp. grated lemon or orange zest (optional)
Confectioner’s sugar or cocoa for dusting (optional)
1 cup salted cocktail almonds, chopped*
approx. 4 cups pastry dough**
1 Tbsp. baking powder
1-1/2 Tbsp. almond extract
1 large egg, lightly beaten
1 cup granulated sugar (or a blend of sugar and sweetener***)
1 tsp. grated lemon or orange zest (optional)
Confectioner’s sugar or cocoa for dusting (optional)
*Dough should hold its shape if made into a ball. If not, adjust by adding more flour
**Before using salted, smoked cocktail almonds for the dough, soak them in warm water for 10 minutes, drain well and then sauté in a stick-proof dry skillet
***Blend 1/2 granulated sugar with ½ Splenda or Stevia (but not products containing sodium saccharin)
To form dough from scratch:
- Melt butter in a small skillet. When it begins to sizzle, add almonds, turning to coat until golden brown.
- Place almonds into bowl of a food processor and pulse several times until finelychopped.
- Tear pastry dough into small pieces and place into bowl of food processor.
- Add all remaining ingredients but egg.
- Pulse motor on and off until all sugar is well incorporated.
- With motor running, slowly pour in egg then pulse 3-4 more times. (Add grated lemon or orange zest at this time, if desired.)
- With lightly floured hands remove dough from processor and roll it into a ball.
- Preheat oven to 375 degrees.
To bake cookies:
- Scoop a teaspoon of dough at a time, rolling it into a ball between your palms.
- Place on an ungreased cookie sheet allowing room between cookies.
- Repeat until dough is gone.
- Press a whole almond into the top of each cookie (optional).
- Bake in center of oven for 15-18 minutes until lightly brown.
- Cool on a rack and sprinkle with confectioner’s sugar.
Basic Tart Dough Recipe
Yields (2) 9” tart shells or 1 standard size pie crust, top and bottom
1 stick(1/4 lb.) butter, cold, cut in pieces
2 cups all purpose flour
¼ tsp. salt
1 tsp. vanilla extract
1-2 Tbsp. ice water
2 cups all purpose flour
¼ tsp. salt
1 tsp. vanilla extract
1-2 Tbsp. ice water
- In the bowl of a food processor, combine flour, salt and vanilla extract, pulsing once or twice.
- Sprinkle in cut pieces of butter and turn motor on.
- With motor on, drop ice water through feeder tube just until dough begins to form a ball.
- Turn off and gather dough into a ball, dust with flour and knead 2-3 times if sticky.
- Wrap in plastic and refrigerate until chilled but still soft.
Serving suggestions: Serve Chinese Almond Cookies with expresso as an alternative to biscotti, or as accompaniments to a dish of ginger or green tea ice cream. They’re also great crumbled coarsely on top of ice cream, frozen yogurt, or simple cheese cake.
