Chinese Almond Cookies
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Chinese Almond Cookies

Course Dessert
Cuisine Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Dough Chill Time 2 hours
Total Time 2 hours 35 minutes

Ingredients

  • 1⅓ cups of almond flour lightly packed
  • 1 cup of unsalted butter chilled and cut into cubes
  • Pinch of kosher salt
  • 2 eggs
  • 1 teaspoon of almond extract
  • cups of flour
  • 1 cup + 2 tablespoons of sugar
  • ½ teaspoon of baking soda
  • Thinly sliced almonds

Instructions

  • Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.
  • Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.
  • Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.
  • Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
  • Prep oven, baking sheet, egg: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
  • Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
  • Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).
  • Bake at 325°F for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.

Notes