Months before the Chinese New Year, the asian stores here and supermarkets in Malaysia, will display all sorts of goodies and Almond Cookies will be one of the most popular. I remember, these cookies come in a funky pink color round tin and has a handle like a bucket. These cookies will crumble and melt at the slightest bite. I am trying to make cookies like these, i have the texture but do not get the taste right. I think i have figured out why. Why? Cos i used Almond meal, i must try again with Chinese Almond powder. Chinese Almond powder has a very strong aroma which you will either like it or hate it. Anyway, if you do not like the strong aroma of Chinese Almond, please do try this recipe. While you are making these cookies, put on some beach music, as the dough is exactly like the sand on the beach and you will feel like as though you are there and having fun, playing with the sand.
Ingredients:
Makes 42 cookies
1 cup mung/green bean flour
1/2 cup almond meal (alternatively 1/4 cup almond meal and 1/4 cup almond nibs - very fine nibs)
3/4 cup confectioners' sugar
1/4 tsp baking powder
5 - 6 tbsp lard/shortening
1 tbsp water
A drop of Almond essence
Method:
Preheat oven to 300f.
Mix mung/green bean flour and almond meal and microwave on high for 3 - 5 minutes, one minute at a time and stirring after every minute. This is to dry out the flour and roast it for fragrance.
In a food processor, put in the mung/green bean flour and almond meal mixture, the confectioners' sugar and baking powder. Give it a couple of pulses to mix.
Add in the lard/shortening and pulse, to cut in the lard/shortening into the flour.
Add almond essence to 1 tbsp of water, then add into flour mixture, and pulse to combine. The texture of dough will be like 'the sand on the beach'. Give a little a squeeze and it can comes together, then the dough is right.
Spoon the mixture into the mould and press gently until the mixture is just compacted in the mould Level the edges with an icing spatula or a knife and knock gently out from the mould and place on a lined baking sheet. If the mixture breaks apart when it is knocked out from the mould, then press it in a little harder the next time.
4. Bake for about 20 - 25 minutes with oven door slightly ajar. When dried, remove gently from the tray and place on wire rack to cool
Serves
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When i was in Seattle, i contacted Tuty Alexander to meet up with her. Tuty frequents my blog and we have become great friends. We met and had a great time chatting in person. She graciously made a few bags of Pizzelles for my grandkids. The bags were so beautifully packed and the pizelles were so delectable. Thank you so much, Tuty for your kind gesture, the pizzelles never reached Denver, they were all gone the same day they got them. I have been thinking of Pizzelles ever since and have been wanting to get a pizzelle maker and if you believe in Santa or in my case 'Sandra' - i got my pizzelle maker for Christmas. Thank you Sandra, the Santa. As usual, the recipe on the instruction book is the best recipe and this one is from Cuisiart.
Ingredients:
Makes 36 - 40 pizzelle
1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract
Method:
Preheat the Cuisinart™ Pizzelle Press on Setting 3 while preparing the batter.
Place flour and baking powder in a small bowl and stir to combine; reserve.
Place eggs and sugar in a medium bowl.
Using a Hand Mixer, mix on medium speed for 1 minute, until thickened.
On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds.
Add the flour mixture and mix until just combined, about 10 to15 seconds; do not overmix.
It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening.
Use the spoon provided to scoop dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned
cookie grids; repeat to make a second cookie.(i used 1 oz ice-cream scoop)
Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.
For a lighter colored pizzelle bake for a shorter time; for darker pizzelle; add a few more seconds of time.
Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely.
Warm pizzelle may be wrapped around the dowel provided to form cannoli shells.
Completely cooled pizzelle may be dusted with powdered sugar before serving.
Serves
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