Quick and Easy Puff Pastry Almond Cookies
Cooking in Chinglish recipe - Taiwanese
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sheet of store bought puff pastry
- 15 g egg white (1 tbsp)
- 75 g confectioners' sugar (⅔ cup, plus more for dusting)
- lemon zest from 1 lemon
- ½ tsp lemon juice
- ½ cup raw almond slices (or enough to cover the surface of puff pastry)
Instructions
- 1
Preheat the oven to 350°F (180°C)
- 2
Take the puff pastry out from the freezer to let it thaw a little bit.
- 3
Meanwhile, whisk egg white, confectioners' sugar, lemon zest, and lemon juice together and set it aside.
- 4
Place the puff pastry sheet on a cutting board, unfolding it immediately after it has thawed enough that you are able to separate them. Dust off some excess flour on the puff pastry.
- 5
Use a spatula or the back of a spoon to apply the egg white mixture on the puff pastry sheet.
- 6
Evenly top the entire puff pastry sheet with almond slices.
- 7
With a sharp knife, cut the puff pastry sheet into 24 rectangular pieces (or any shape you like!) and place them on a lined baking sheet with some space between each piece.
- 8
Bake for 18-20 minutes or until it's all puff up and golden brown.
- 9
Dust with some confectioners' sugar if desired.