The Best & Easiest Chinese Almond Cookies
What you need:
- 3 cups (375 g) all-purpose flour
- 1/2 cup (48 g) almond flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) salt
- 1 1/2 cups (340 g) unsalted butter, softened
- 1 cup (200 g) Redpath Granulated Sugar
- 1 large egg
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) almond extract
- 40 - 45 whole almonds
- 1 large egg, beaten (for egg wash)
How to prepare:
1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, almond flour, baking soda, and salt. Set aside.
3. In another large bowl using a wooden spoon or electric beaters, or in the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat until smooth.
4. Add the egg, water, and almond extract and beat in until well combined.
5. Pour the dry ingredients into the butter mixture and stir until just combined.
6. Pinch off about a walnut-sized chunk of dough for each cookie, roll it into a ball, then place it on the parchment lined baking sheets, spacing cookies about 1-inch apart.
7. Press an almond into the top of each cookie gently, then brush each cookie with egg wash.
8. Place the sheet of cookies in the freezer for 10 - 15 minutes or in the fridge for 20 - 25 minutes before baking. Bake for 12 - 15 minutes, or until the cookies are a light golden brown and puffed up. Let cool on cookie sheets before serving. Store cookies in an airtight container at room temperature for up to 4 days.