Almond Cookies
Ingredients: Cake Flour, Almond Powder, Salt, Unsalted Butter, Extra Fine Sugar · 45 min cook time · 100kcal · ₩6,750
Ingredients
100g Cake Flour, 30g Almond Powder, 1pinch Salt, 60g Unsalted Butter, 50g Extra Fine Sugar, 0.5egg Beaten Egg, 0.25tsp Vanilla Extract, 0.5egg Beaten Egg for glossy coating, 30g Almond Slices, 1bag Large Food Storage Bag
Instructions
1. Whip the butter in a bowl with a hand mixer until creamy.
2. Add the extra fine sugar and mix. Turn on the mixer and whip until it lightens in color.
3. Add the beaten egg a little at a time while mixing. If the egg and butter separate, try adding a small amount of the cake flour. This may fix the separation, but be sure not to use more than the total amount of flour later.
4. Add the vanilla extract and continue to mix.
5. In a mesh strainer, combine the cake flour, almond powder, and a pinch of salt. Sieve the powder into the bowl.
6. Combine the mixture with a rubber spatula using a slashing motion.
7. Once it is evenly moistened, put the dough into a large food storage bag.
8. Flatten the dough with your hands.
9. Roll it into a 3mm (0.1") thick sheet evenly using a rolling pin.
10. Run a finger along both sides of the bag so that you can easily cut the edges off later.
11. Let the dough sit in the freezer for 30 minutes.
12. Trim off both the left and right edges of the bag.
13. Peel off the plastic.
14. Coat the pastry cutter with flour and divide the sheet into rectangular pieces. Mark the grid pattern on the sheet so that you can easily cut it into equal pieces. The size of each cookie is 8.5x2.5cm (3.3"x1") and you'll get 18 pieces from the sheet in total.
15. Trim off the edges of the dough.
16. Using a kitchen brush, coat the top of the dough with the beaten egg.
17. Place three almond slices on top of each piece.
18. Place the cookies onto a baking sheet covered with parchment paper.
19. Coat your hands with flour. Gather the leftover dough and shape it into a flat circle. Coat the poodle-shaped cutter with flour and then cut out the dough. If the dough is too soft to shape, chill it in the fridge or freezer to harden. Place the poodle-shaped dough onto the baking sheet and coat it with the beaten egg.
20. Place the baking sheet into the oven. Bake the cookies at 160°C (320°F) for about 11 minutes.
21. Remove the almond cookies from the oven. Place the cookies onto a cooling rack. When the baking sheet is cooled, you can bake the rest of the cookie dough as well.
Source: Watch the original video