Chinese Almond Cookies
Golden-brown and delicately crumbly, these buttery cookies fill the kitchen with the warm fragrance of toasted almonds. Made with rich almond flour and topped with sliced almonds, they're the perfect sweet ending to a Chinese feast or afternoon tea.
By Chef Laura Bonicelli
Prep Time
50 min
Cook Time
16 min
Total Time
1 hr 6 min
Servings
55 servings
Ingredients
- 1 1/4 cupspacked almond flour
- 1 cupsalted butter (2 sticks cut into pieces)
- 1 large egg
- 1 1/2 teaspoonsalmond extract
- 1 3/4 cupsall-purpose flour
- 1 1/8 cupssugar
- 1/2 teaspoonbaking powder
- thinly sliced almonds (1 to top each cookies)
- 1 egg (beaten)
Nutrition Facts
Per Serving (serves 55 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a stand mixer bowl fitted with the paddle attachment, beat the almond flour and butter on medium speed for . The mixture will become smooth.
- 2
Add in the egg and almond extract. Beat to combine.
- 3
In a separate bowl, stir together the all-purpose flour, sugar, and baking powder. Add to the butter mixture; beat on low until a dough forms.
- 4
Flatten the dough into a disk and wrap it in plastic wrap. Place on a plate and refrigerate for .
- 5
Preheat oven to 325∫ F. Line a baking sheet with parchment paper.
- 6
Using a tablespoon measure, measure tablespoons of dough. Roll them into balls and place them about an inch apart on the baking sheet. Flatten each slightly with the palm of your hand to make a disk shape.
- 7
Place a single almond onto each cookie. Press each almond in slightly and paint the entire surface of the cookie with the beaten egg using a pastry brush.
- 8
Bake for 12 to ; until the edges begin to brown slightly. Cool on the baking sheet.