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1
[Preparing the Cookie Dough] Bring butter to room temperature to soften.
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2
Add the powdered sugar and egg white in order to mix.
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3
Then add salt and lemon juice, and sift in the cake flour.
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4
Mix lightly.
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5
When the dough comes together, press it into the curves of the bowl to adjust the consistency.
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6
[Preparing the Almond Cream] Preheat the oven to 150C.
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7
Spread and flatten out the almond powder on a baking tray, and dry-roast in the oven for 10 minutes.
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8
Mix the softened butter with powdered sugar, egg, and the cooled down almond powder in order.
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9
Mix with each addition.
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10
Add the finely chopped raisins and walnuts into the almond cream from Step 2.
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11
Now you're done with the 'skin' and the 'filling.'
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12
Let them chill in the fridge.
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13
Dust the cookie dough as you roll it out into 2-3 mm thickness.
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14
Cut it out using a cookie cutter.
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15
Place a decent amount of the almond cream onto the 'gyoza skin' dough.
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16
Wet the tip of your finger to dampen the edges of the skin as the glue.
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17
Wrap the filling up - you'll be able to do this perfectly if you're good at making gyoza!
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18
Done.
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19
Chill in the fridge until they feel firm (about 30 minutes).
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20
Brush on the egg whites for the egg wash. Align them onto a baking tray lined with parchment paper.
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21
Bake for 20 minutes in 150C oven.
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22
Don't let them brown since you'd want a whiter result.
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23
Finished.
