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Chinese Almond Cookies with Chocolate Topping Low Carb, Gluten Free

Preheat oven to 350℉. Line baking sheets with parchment paper or silicon baking mat. Divide dough into 4 parts, then each part into 10 pieces. Roll each piece into a ball and place on a cookie sheet about 2 inches apart. Slightly flatten each ball into a disk and press an almond in the center.

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In a medium bowl, whisk together the cake flour, baking soda and salt and set aside. In the bowl of a stand mixer or using a large mixing bowl and a hand mixer, cream the sugar and shortening together until fluffy.

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Cream butter with egg yolk, sugar and almond extract in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda. Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter). Preheat the oven to 170 degree C. Divide the dough into 16 similar.

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Lightly press a chocolate star, walnut half, or any other similar addition in the center of each cookie. Bake for 10 to 15 minutes, or until just barely browned around the edges and the middle has set. If making the smaller cookies, bake for 9-12 minutes. Allow cookies to cool on the baking sheets for a few minutes before removing to a cooling.

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Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm. 2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 3. Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. 4.

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Turn the dough out onto a sheet of parchment paper and roll into a 15-inch long log. Wrap and chill for at least 1 hour, or until firm. Preheat the oven to 350ºF. Grease 2 baking sheets. Unwrap the dough and cut into ½-inch slices. Place on the prepared pan, 1 ½-inches apart. Bake for 10-15 minutes.

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Dilute cocoa with hot water and oil. In a separate bowl, mix next five ingredients to form dough. Add cocoa mixture to dough and mix for five seconds, just long enough to marbleize. Divide dough into four. Place on wax paper and roll into logs about 20 inches long; freeze for two to three hours. Slice each log into one-inch wide slices.

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Preheat the oven to 180C/355F, and line a baking tray with baking paper. Place a ball of mochi in the centre and bring the edges of the dough together to enclose the mochi. Top each cookie with chunks of chocolate, then bake for 13-15 minutes, or until lightly golden brown.

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Creaming method: Cream the lard and sugar thoroughly until light and fluffy for the best flavor. Chill dough: After preparing the cookie dough, it will be a good idea to chill it in the refrigerator for at least 15 minutes.It is an option, but chilled dough prevents the cookies from spreading too much during baking. Consistent size: Use a cookie scoop or measuring spoon to ensure uniform-sized.

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Add the dry ingredients to a large mixing bowl then whisk everything together before pouring in the oil. Tip: scatter the salt in a circle, so. it's not concentrated in 1 part of the bowl. 1b. After pouring in 90% of the oil, start adding the oil tablespoon by tablespoon.

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To Shape the Cookies. Weigh and divide the dough into 0.4 oz, 10 g pieces for 1-inch (2.5-cm) cookies or 0.7 oz, 20 g pieces for 1½-inch (3.8-cm) cookies. After weighing the pieces, roll each into a ball with your palms. Place on a baking sheet lined with parchment paper and repeat until you've rolled all the dough.

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Wrap and chill dough for at least an hour or until firm. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. Unwrap dough and cut into 1/2-inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. Bake in the preheated oven for 10 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets.

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Combine the butter, castor sugar, and egg in a large bowl. Cream the butter and sugar until it becomes light and fluffy and the color turns slightly pale. Add the egg and continue mixing until homogenous. Combine the butter mixture with the sieved flour and crushed walnuts to form a dough.

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Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.

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1. Preheat oven to 350 F (180 C). 2. Sift flour, salt and baking soda (sometimes I get lazy and don't do this step but it does help the cookie bake up better). 3. Combine all the ingredients and mix till it forms a dough. 4. Roll the dough into balls about the size of large marbles. 5.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. 3. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. 4.