Chinese Almond Cookies

I decided to make some Chinese Almond Cookies to celebrate Joanne's birthday and the Lunar New Year.

  

Ingredients:

• 1 ⅓ cup (149 g) almond flour, lightly packed
• ½ teaspoon baking soda
• 1 cup (227 g) unsalted butter, chilled and cut into cubes
• Pinch of kosher salt
• 1 egg
• 1 teaspoon almond extract
• 1 ¾ cup (219 g) all-purpose flour
• 1 cup (200 g) sugar
  
   for topping:
  
• 1 egg
• Sliced almonds
   

  

Instructions:

1. Place the almond flour, baking soda, butter, and salt into a food processer. Porcess in bursts until the mixture is  coarse and chunky looking.
2. Add one of the eggs (save one for egg wash at the end), the almond extract. Process/whirr together until just incorporated.
3. Stir together flour and sugar, then add to the food processor.  Process/whirr together in short bursts until just combined.
4. Scoop out small cookie scoops (about 1 " wide)  onto a baking sheet and chill in the fridge for 2 hours.
5. Preheat oven to 325 °F (163 °C) and line baking sheets with parchment paper or silicone baking mats. 
6. Beat the second egg in a small bowl.
7. Place dough scoops flat side sown on a prepared baking sheet, and gently press them down with your palms to flatten into coin shapes.
8. Brush the tops of the cookies generously with the egg wash, then place one or more sliced almonds on top, pressing gently to keep it in place.
9. Bake for 15-17 minutes or until the cookies start to turn a medium golden color on top.
10. Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Store in an airtight container for up to 2 weeks.
    

 

Carole's Notes:

We liked these - so did Joanne and Alex.

The recipe is lightly adapted from https://www.tablefortwoblog.com/chinese-new-year-almond-cookies/