Chinese New Year Almond Cookies
Yield: about 25 cookies Ingredients 1 cup all-purpose flour ¼ cup DDPK almond meal ½ cup sugar 1 teaspoon baking powder ¼ teaspoon salt ½
Ingredients
- 1 cup all-purpose flour
- ¼ cup DDPK almond meal
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup DDPK sliced blanched almond
- ½ cup butter or margarine, soften
- 1 egg white
- 1 teaspoon almond extract
- 1 egg yolk, for brushing
- Whole almonds, decoration
Cooking Instructions
1. Preheat oven to 350oF.
2. Line a large cookie sheet with parchment paper.
3. In a mixing bowl, combine flour, almond meal, sugar, baking powder, salt and sliced almond.
4. Rub butter into flour to form a fine crumble.
5. Add in egg white and almond extract.
6. Knead gently together, being careful not to over mix.
7. Lightly floured the table, place dough on it, and sprinkle a little more flour on top.
8. Then roll it out to a thickness of about 1/4-inch disc.
9. Cut into shapes, transfer to prepared pan, and brush tops with egg yolk.
10. Place an almond on top of each cookie and press down to flatten slightly.
11. Bake 15 – 18 minutes, or until cookies are golden.
12. Remove to a rack to cool.
Other RECIPES
Yield 750 ml, about 2 – 3 servings. Ingredients: 1 banana 1 cup blueberries, fresh or frozen, can substitute with any kind of berries 1
Yield: Serves 6 Ingredients: Your favourite fresh fruit, peeled, pitted, cubed and puree 3 cups low fat Greek style yogurt 1 cup Dan-D Pak Fruity
Yield: Makes 6 servings (serving size: 1 parfait) Ingredients 4 cups plain fat-free Greek-style yogurt (or strained yogurt) 1 tsp vanilla extract 2 tbsp DDP honey
Yield: 8 scones Ingredients: 2 cups all-purpose flour 1/3 cup DDP cornmeal 1/3 cup granulated white sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2
Yield: about 25 cookies Ingredients: 1/3 cup (35g) DDPK dried cranberries, chopped 1/3 cup (35g) DDPK sliced almonds, chopped 1/2 cup (100g) all purpose flour
Ingredients: 20 fresh strawberries 200g of Dan-D-Pak™ dark chocolate chips 50g of Dan-D-Pak™ fine or shredded coconut 50g of Dan-D-Pak™ chopped slivered almonds Directions: Melt
Yield: 24 cookies For Butterscotch sauce: Ingredients: 2 cups granulated sugar 2/3 cup cream 2/3 cup water 1/8 tsp cream of tartar 6 tbsp butter,
Yield: 8 bars Ingredients: 2 Cups DDPK Rolled Oats ½ cup DDPK Pecan or Walnut, chopped ½ cup DDPK Thompson Raisins 1/3 cup DDPK Goji Berries ¼ cup DDPK
Yield: 4 servings Ingredients: For Roll Up: • 1 Egg, beaten • 2/3 cup DDPK Buttermilk Pancake Mix • 1 cup Milk • 1 Tbsp
Yield: one pie, about 8 servings Ingredients PIE CRUST: 3 cups DDPK rolled oats 3/4 cup pastry flour ¼ cup brown sugar, packed 9 Tablespoons
Sign up for
Get new information and incentives from us
