Chinese Almond Cookies
Ingredients:
| 2 # |
1 Oz. |
Shortening |
| 2 # |
2 Oz. |
Sugar |
| |
5 Oz. |
Egg Whites |
| 3 # |
2 Oz. |
Pastry Flour |
| |
4 Oz. |
Cornstarch |
| |
3/4 Oz. |
Baking Soda |
| |
Pinch |
Salt |
| |
12 Oz. |
Dry Milk |
| |
4-3/4 Oz. |
Water |
| |
1/2 Oz. |
Vanilla Extract |
| |
1-1/4 Oz. |
Almond Extract |
| |
1/4 Tsp |
Yellow Food Coloring |
Method:
- Sift Together All The Dry Ingredients (Except Sugar And Shortening).
- Using A Paddle Cream Together The Shortening And Sugar On Second Speed.
- Slowly Add The Egg Whites Until Blended.
- Add Remaining Dry And Liquid Ingredients And Mix Until Combined.
- Portion Out On Parchment Paper Using A # 40 Scoop. Flatten And Place A
Half Almond In The Center Of Each Cookie. Lightly Brush With Milk And Bake
At 350 Until Done.
Source: Chef Ronald Ng, CCSF
|
