Here is a toothsome treat that will go perfectly with your tea. These almond-flavored cookies are enhanced with Chinese five-spice, a pungent mixture of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns. The results are so buttery and delicious, they’re sure to pull a disappearing act the minute you serve them. Better make a double batch if you expect company.
|1||cup (½ pound) unsalted butter, at room temperature|
|2||tsp. almond extract|
|2½||cups all-purpose flour|
|¼||tsp. Chinese five-spice powder|
This content is from the book Martin Yan’s Asian Favorites by Martin Yan.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite