Monthly Archives: April 2017

Almond Easter Egg Cookies

For this Easter, instead of making traditional vanilla iced sugar cookies, I created a cookie recipe based on one of my favorite flavors: almond. These cute iced almond cookies are moist, not too sweet and have a lovely almond flavor. In addition to almond extract, I added almond flour for more texture, and I also added natrural-dye sprinkles so the cookies will appeal to kids. Finally, this recipe only uses egg whites, which lightens the cookie dough. The recipe is very easy to follow and doesn’t even require a cookie-cutter!

If you love almond flavor, you’ll love these cookies. Enjoy and Happy Easter!

Almond Easter Egg Cookies

Yield: 1 dozen

3/4 cup of unbleached all-purpose flour

1/4 cup of almond flour

1/4 teaspoon of Kosher salt

6 tablespoons of unsalted butter, softened

1/3 cup of granulated sugar

1 egg white

1 teaspoon of almond extract

3/4 cup of organic confectioners sugar

1 tablespoon of whole milk

1 teaspoon of almond extract

India Tree natural dye sprinkles

1. Heat the oven to 375 degrees. Place a parchment paper on a cookie sheet. Set aside.

2. In a medium bowl, whisk the flour, almond flour and salt. Set aside.

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3. In a stand mixer with a paddle attachment, add the butter and sugar. Beat on medium until light and fluffy, about 3 minutes.

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4. Meanwhile, whisk the egg white until frothy.

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5. Add the beaten egg white and the almond extract to the butter and sugar. Beat until just combined.

6. Reduce the speed to low and add the flour mixture until just combined.

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7. Using a 1 1/2 tablespoons scoop, portion out 12 balls on the cookie sheet.

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8. Roll each ball and shape to resemble a small egg.

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9. Using the palm of your hand, press down to flatten. Bake for 10-11 minutes.

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10. Remove from the oven. Cool for about 10 minutes.

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11. Meanwhile, whisk the confectioners sugar, milk, and almond extract to make the icing. Have your sprinkles ready.

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12. Spoon some icing on each cookie and top with some sprinkles (You will want to add the sprinkles before the icing sets.)

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13. Let the icing harden. Serve the cookies with cold milk, coffee, or tea.

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Crab and Scallion Noodles

One of my favorite restaurants in the San Gabriel Valley is Newport Seafood, which specializes in Chinese-Vietnamese cuisine. They are famous for their house special lobster, but I prefer their house special crab. The crab is sautéed with scallions, ginger, and fresh peppers and is so delicious, I crave it all the time, but I reserve Newport for birthdays and special gatherings. To satisfy my craving, I took the same flavor profile and created this noodle dish. This recipe is easy to prepare, but it is important to have all the ingredients prepped in advance, because the recipe moves quickly. You want to time the noodles so that they finish cooking right as the crab is being added to the scallion mixture. For this recipe, I use one whole Dungeness crab. I steam the crab for 20 minutes and then pick out the meat. Adding fresh crab really makes a difference, but if you can’t find live crabs, you can buy the lump crab meat from your local supermarket. I hope you’ll love this noodle dish as much as I do. Enjoy!

 

Crab and Scallion Noodles

Serving Size: 4

 

1 lb of fresh chow mein noodles or Chinese wheat noodles

1/4 cup of unsalted butter (1/2 stick)

1 cup of 1/4″ sliced scallions (about 3-4)

2-3 mild red peppers, thinly sliced (extra for garnish)

3 garlic cloves, finely chopped

1 teaspoon of ginger juice*

2 tablespoons of oyster sauce

1 tablespoon of Maggi Seasoning**

1 1/2 teaspoon of granulated sugar, preferably organic

1/2 teaspoon of salt

3/4 teaspoon of freshly grated black pepper

1/2 lb of steamed Dungeness crabmeat or store-bought lump crab meat

Cilantro leaves for garnish (optional)

 

1. Bring a large pot of water to boil. Take the chow mein noodles, separate them in a colander and set near the boiling pot.

2. Meanwhile, melt the butter on medium-low heat in a wok or a large sauté pan.

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3. Once the butter is melted, add the scallions, sliced red peppers, garlic and ginger juice. Increase the heat to medium high. Stir with a wooden spoon for about one minute.

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4. Add the oyster sauce, Maggi, sugar, salt, and black pepper. Stir for another minute.

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5. The water should be boiling at this point. Follow the instructions on the noodle package and cook the noodles. (Fresh noodles typically take anywhere from 1 to 3 minutes to cook).

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6. Meanwhile, add the crab to the scallion mixture and toss gently, so as not to break up the meat.

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7. Drain the noodles (but don’t rinse) and add to the crab and scallion mixture. Using tongs, toss gently. Taste for seasoning. Remove from the heat.

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8. Divide the noodles among 4 bowls. Add a few cilantro leaves and sliced red peppers. Give each bowl one turn of the pepper mill. Serve immediately.

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* To make ginger juice,  using a microplane grate about a tablespoon of ginger.  Push it through a sieve to collect the juices. You should have about a teaspoon.

**Maggi Seasoning  can be found in most Asian markets.  It contains MSG, so if you are allergic, you can substitute it with soy sauce.

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