Mooncakes and Milk Bread cookbook author Kristina Cho shares an almond cookies recipe passed down from her grandfather.
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The recipe is excerpted from her new book,Mooncakes and Milk Bread, out this month.
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Even though I grew up in a very food-centric house, no one in my family really baked.
Eventually, he opened his own restaurants and that became the family business.
If there were pastries at home, they came from a box mix.
I was in middle school when I decided to try baking myself.
Growing up in a Chinese American family, we didnt eat a lot of chocolate chip cookies or pie.
One of the first baked goods I made was cheesecake.
And you know what, it was pretty good!
I started to bake even more and my family was all about it.
After all, who would complain about homemade dessert?
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It wasnt until I got a little older that I started to explore Chinese baking more.
What Ive learned is that Chinese baking doesnt necessarily mean abakedgood.
Often, its something steamed or fried.
Similar to Western baked goods, Chinese baked goods still include foods like breads, cookies, and cakes.
What sets Chinese baking apart are the distinct textures and flavors.
Milk bread isextrafluffy, tarts areextraflaky.
But I do remember making almond cookies with my goong goong.
Back in Hong Kong, my grandfather was a teacher.
He taught reading and writing to elementary school kids.
Since he made almond cookies every single day, he got really great at it.
Goong goongs almond cookies really were the best.
One time, we made the almond cookies together at home.
It was actually the only time we made them together.
By this time, goong goong had his own restaurant and he wasnt making almond cookies anymore.
For a very long time, goong goong didnt make any almond cookies.
I enlisted my other family members to help.
What do you think, a little more sugar?
A bit more salt?
Id ask my mom, after whipping up a test batch.
I wanted it to be as close to his recipe as possible.
After a few tries, I think I got it right.
I wonder what he would think of it.
My goong goong was such a humble guy that he would probably just blush and smile.
He might say something like, wow, thats crazy!
but I think it would be very sentimental to him.
After all, making almond cookies was never really part of his plan.
He was a teacher.
Somehow, making almond cookies became a small part of that.
And Im so glad it did.
In a medium bowl, whisk to combine the flour, baking soda, and salt.
In another medium bowl, mix to combine the butter and sugar with a flexible spatula until smooth.
Add the egg and almond extract and continue to mix until fully incorporated.
Add the dry ingredients and mix until a thick dough is formed (it will be sticky).
Cover the bowl with plastic wrap and chill until slightly firm but scoopable, about one hour.
Preheat the oven to 350F and line two large rimmed baking sheets with parchment paper.
Repeat with remaining dough, spacing them 3 inches apart.
In a small bowl, whisk the egg yolk and use to lightly brush the tops of the cookies.
Place an almond slice on each cookie.
Bake until cookies are golden brown and crisp around the edges, 16 to 18 minutes.
Transfer cookies to the rack to cool.
Serve warm or at room temperature.
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