For our Holiday Cookie Chronicles, aqnguyen of the beloved Viet World Kitchen gifted us these almond-perfumed cookies. The dough gets balled, rolled in an egg yolk caramel, and baked off until cratered and crisp.
Position a rack in the middle of the oven and preheat to 350°F . Spread the slivered almonds on a baking sheet and toast, stirring every 3 to 4 minutes, for about 10 minutes, or until fragrant and light brown. Remove from the oven, let cool, and then transfer to a food processor or electric mini-chopper. Add 1 tablespoon of the sugar and process to a fine, sandy texture. Set aside.
In another bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix with a rubber spatula until smooth. Add the ground almonds and mix well until a soft dough forms. Cover with plastic wrap and refrigerate for about 30 minutes, or until the dough has firmed up.
To make the glaze, in a small bowl, lightly beat the egg yolk with the caramel sauce. Brush a little of the glaze on each cookie, and then place a whole blanched almond in the center of each indentation. Bake the cookies, 1 sheet at a time, for 10 to 11 minutes, or until they have spread out, cracked on top, and the glaze is golden brown. The cookies themselves will have just a touch of color. Remove from the oven and let cool on the pan for 10 minutes.
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