Chinese Almond Cookies 杏仁酥饼



杏仁酥饼 (makes ~54pieces)

Ingredient #1 材料1:
Butter牛油: 100g (soften)
Sugar糖: 130g (I don't like too sweet, I put less than this amount)
Salt盐: ⅛ tsp
Baking ammonia powder臭粉: ¼ tsp

Ingredient#2 材料2:
Egg鸡蛋: 1
Almond extract香草精: ¼ tsp

Ingredient#3 材料3 (过筛): (sifted)
Regular flour普通面粉: 230g
Baking soda苏打粉: ½ tsp
Ground almond杏仁粉: 20g

Ingredient#4 材料4:
Almond bits杏仁碎粒: 60g

Ingredient#5 材料5:
Egg yolk 蛋黄: 适量 a bit
Whole almond原粒杏仁: 适量 one per cookie

Directions做法：

1. 将材料1搅拌至松发，加入材料2搅拌至光滑。
2. 加入筛过的材料3拌匀，再加入材料4搅拌均匀。
3. 将面粉分割成每个10克，将它搓成球形。
4. 将它放入抹油烤盘里然后稍微将它压扁。 将表面搽上蛋液，中间放一颗杏仁。
5. 以170ºC (340F) 烘约20分钟。

Preheat oven to 170C (340F)
Use electric mixer, mix ingredients #1 until creamy, then add ingredients #2 and mix until smooth.
Add ingredient#3 (pre-sifted) and mix well, then add ingredient #4.
Divided dough into piece of 10g each and make it to ball shape
Use your thumb to press on middle of the ball dough to flatten it. Then brush egg yolk on surface. Place almond on middle of cookie dough.
Bake in preheat oven at 170C (340F) for 20minutes.