Chinese Almond Cookies
featured in 8 Almond Recipes
These delicate and crumbly cookies, featuring a hint of almond and adorned with crunchy almonds on top, offer a perfect balance of sweetness and nuttiness.
May 04, 2023
82% would make again
for 25 servings
- 16 tablespoons unsalted butter, room temperature
- 1 ½ cups sugar (300 g)
- 1 large egg
- 2 large egg yolks, divided
- 2 teaspoons almond extract
- 3 cups all-purpose flour (375 g)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon water
- 1 teaspoon red food coloring
- Calories 160
- Fat 8g
- Carbs 18g
- Fiber 0g
- Sugar 5g
- Protein 2g
Estimated values based on one serving size.
- In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
- Add the egg, then 1 egg yolk, beating to incorporate after each addition.
- Add the almond extract and beat to combine.
- Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
- Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
- Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
- Unwrap the dough on a cutting board and cut into 25 cubes.
- Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
- In a small bowl, beat the remaining egg yolk with the water.
- Brush a thick layer of egg wash onto the cookies.
- Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
- Bake for 35 minutes, or until the cookies are golden.
- Let the cookies cool on a wire rack for 30 minutes before serving.
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