Chinese Almond Cookies

The Best & Easiest Chinese Almond Cookies

These crispy-topped, buttery cookies are a favourite treat to serve for Chinese New Year. They'll remind you of shortbread (another holiday favourite of ours!), but with a nutty twist.

INGREDIENTS

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)

INSTRUCTIONS

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.

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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.

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4. Add the egg, water, and almond extract and beat in until well combined.

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5. Pour the dry ingredients into the butter mixture and stir until just combined.

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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.

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7. Press an almond into the top of each cookie gently, then brush each cookie with egg wash.

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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.

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