Chinese Almond Cookies

Chinese Almond Cookies is rich, crisp tender and buttery cookies. I first came across this recipe in Sherry Yard's Secrets of Baking . It was also part of the baking partners challenge. I could not try it then, but had saved the recipe. Since it is Christmas I decided to bake these cookies. The flavor of this cookie comes from Almond paste and almond extract. Almond paste is available in supermarkets. Amaretto, Italian liquor made of bitter almonds and apricots can also be used instead of almond extract. You can also add ½ cup of sliced toasted almonds to give the cookie more texture.

Recipe Source:The Secrets of Baking-Simple Techniques for Sophisticated Desserts, Sherry Yard

Ingredients
All Purpose Flour- 2 1/2 cups
Baking powder- 1 1/2 tsp
Butter- cold unsalted- 6 oz./ 1 1/2 stick
Sugar- 3/4 cup + 1 tbs for rolling
Almond paste- 1/2 cup
Orange zest- 1 tbs
Almond extract- 1/2 tsp
Egg- 1 large
Egg white-1
Almonds- 1/3 for garnish
Demerara Sugar - Sprinkle on top

Sift together flour and baking powder in a medium bowl and set aside.
Using a standing mixer or a hand mixer, cream the butter until pale yellow, about two minutes. Add ¾ cup sugar, almond paste, orange zest, salt and amaretto. Cream on medium speed until it is smooth and lump free for about one minute. Add egg and beat in low speed for 30 second or until fully incorporated. Remove small handfuls of dough from the mixer and plop them down the middle of a sheet of parchment paper, creating a log about 2 inches wide and twelve inches long. Fold the parchment over creating a sausage. Chill for at least one hour.

Pre heat the oven to 350 degree F. Adjust the rack to the lower third of the oven. Live two baking sheets with parchment paper.
When the dough has chilled, remove it from the parchment, pour the remaining 1/4cup of sugar onto your work surface and roll the log in sugar. Using a knife cut 1/3 inch rounds off the log. Place the cookies two inch apart on the prepared baking sheets. Brush each cookie lightly with beaten egg white and press a whole almond into the center of each.

Bake one sheet at a time for 12- 15 minutes or until golden brown around the edges. Remove the baking sheet from the oven and carefully slide the parchment directly on to a work surface and allow to cool to room temperature