Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the cookie dough.
Whip the butter in a bowl
with a hand-mixer until creamy.
Add the extra fine sugar and mix.
Turn on the mixer
and whip until it lightens in color.
Then, add the beaten egg a little at a time
while mixing.
If the egg and butter separate,
try adding a small amount of the cake flour.
This may fix the separation
but be sure not to use
more than the total amount of flour later.
Add the vanilla extract and continue to mix.
Next, in a mesh strainer,
combine the cake flour,
almond powder
and a pinch of salt.
Sieve the powder into the bowl.
Combine the mixture with a rubber spatula
using a slashing motion.
Once it is evenly moistened,
put the dough into a large food storage bag.
Flatten the dough with your hands.
Then, roll it into a 3mm (0.1”) thick sheet evenly
using a rolling pin.
Run a finger along both sides of the bag
so that you can easily cut the edges off later.
Now, the cookie dough has firmed up.
Trim off both the left and right edges of the bag.
Peel off the plastic.
Coat the pastry cutter with flour
and divide the sheet into rectangular pieces.
Like shown, mark the grid pattern on the sheet
so that you can easily cut it into equal pieces.
Trim off the edges of the dough.
The size of each cookie is 8.5cm by 2.5cm (3.3”x1”)
and you’ll get 18 pieces from the sheet in total.
Now, using a kitchen brush,
coat the top of the dough with the beaten egg.
Then, place 3 almond slices on top of each piece.
Place the cookies onto a baking sheet
covered with parchment paper.
Next, coat your hands with flour.
Gather the leftover dough
and shape it into a flat circle.
Coat a poodle-shaped cutter with flour
and then cut out the dough.
If the dough is too soft to shape,
chill it in the fridge or freezer to harden.
Place the poodle-shaped dough onto the baking sheet.
And coat it with the beaten egg.
Place the baking sheet into the oven.
Bake the cookies at 160°C (320°F) for about 11 minutes.
Now, they’re ready.
Remove the almond cookies from the oven.
Mmmmm.
They smell so good!
Place the cookies onto a cooling rack.
When the baking sheet is cooled,
you can bake the rest of the cookie dough as well.
These almond cookies are relatively thin
and they are perfect for making cookie sandwiches.
We’re planning to make
popular Raisin Sandwhich Cookies in the future.
We recommend using the extra fine sugar
to help it combine with the butter.
Good luck in the kitchen!