Chinese Almond Cookies
28 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3/4 cup (120 g) all-purpose flour
- 1/2 cup (115 g) sugar
- 6 tablespoons almond flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup (115 g) unsalted butter
- 1 egg
- 1/2 teaspoon almond extract
- 28 raw whole almonds
- 1 egg yolk
- 1/4 teaspoon sugar
Method
- Combine the all-purpose flour, sugar, almond flour, baking soda, and salt in a medium-sized bowl. Sift the dry ingredients through a colander into a large bowl. Press the larger chunks of almond flour through the mesh using your fingers.
- Cut the butter into 1/2” (1 cm) squares, then transfer it into the bowl with the flour. Cut the butter using a butter cutter or your fingers, until it forms a moist cornmeal-like texture.
- Add the egg and almond extract. Mix until it forms a smooth dough. Wrap the dough in a piece of plastic wrap and transfer it into the fridge to chill for 1 hour, or in the freezer for 20 minutes.
- While chilling the dough, preheat the oven to 350 °F (176 °C). Line a baking sheet with parchment paper.
- To make the egg wash, combine the egg yolk and sugar in a small bowl. Stir to mix well. If not using immediately, cover with plastic wrap to prevent from drying out.
- To make the cookies, take about 2 teaspoons of dough (14 g), then roll it with your hands into a dough ball. Repeat the process to make all the cookies and place them onto the lined baking sheet, about 2” (5 cm) apart.
- Press the dough balls lightly with your finger and press 1 almond into the center of each cookie.
- Brush each cookie thoroughly with the egg wash. (*Footnote 1)
- Bake for 12 to 15 minutes, until the edges of the cookies turn golden brown.
- Transfer the baking sheet onto your counter and let the cookies cool for at least 5 minutes. Transfer the cookies to a cooling rack or plate. Enjoy!
- Store the completely cooled cookies in an airtight container at room temperature for 4 to 5 days. You can freeze these cookies, too. Thaw the cookies in the fridge. You can also warm them up in the microwave or in a 350 °F (176 °C) oven before serving.