Chinese Almond Cookies

Method12 steps

1. 1

   Step 1: Combine the 120 g all-purpose flour, 115 g dough sugar, 6 tbsp almond flour, 1/2 tsp baking soda and pinch of salt. Sift into a large bowl, gently pressing larger almond-flour pieces through the mesh with your fingers.

   Uses 120 g all-purpose flour (3/4 cup) · 115 g sugar for dough (1/2 cup) · 6 tbsp almond flour · 1/2 tsp baking soda · 1 pinch salt

2. 2

   Step 2: Cut the 115 g cold unsalted butter into roughly 1/2-inch (1 cm) pieces. Add to the sifted dry mixture and cut it in with a pastry cutter or your fingertips until the mixture looks like moist cornmeal. Keep the butter cold and avoid overworking it.

   Uses Sifted dry dough mixture · 115 g cold unsalted butter (1/2 cup)

3. 3

   Step 3: Add the whole egg (1) and 1/2 tsp almond extract to the butter-flour mixture. Mix just until a smooth dough forms, then wrap it. Choose one chilling route below: refrigerator for 1 hour, or freezer for 20 minutes. Do not perform both routes.

   Uses Butter cut into dry mixture · 1 egg for dough · 1/2 tsp almond extract

4. 4

   Step 4: Refrigerator route only: chill the wrapped dough in the refrigerator for 1 hour, until cold enough to shape. Skip the freezer route. If the dough still feels too warm or soft, let it chill longer.

   Refrigerator route: chill dough · 60 minUses Wrapped dough, only if choosing the refrigerator route

5. 5

   Step 5: Freezer route only: instead of the refrigerator route, chill the same wrapped dough in the freezer for 20 minutes, until cold enough to shape. Skip this step if you chose the refrigerator route.

   Freezer route: chill dough · 20 minUses The same wrapped dough, only if choosing the freezer route

6. 6

   Step 6: While the dough chills by your chosen route, preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper. Use additional lined sheets if needed to keep the cookies about 2 inches (5 cm) apart.

7. 7

   Step 7: Stir the separate egg yolk (1) and 1/4 tsp egg-wash sugar together in a small bowl. Cover if not using immediately so the surface does not dry out; keep it refrigerated while waiting.

   Uses 1 separate egg yolk for egg wash · 1/4 tsp sugar for egg wash

8. 8

   Step 8: After the chosen chilling route is complete, shape the cold dough into about 28 balls. Use about 2 tsp (14 g) dough per ball as a portion guide. Arrange them on the lined baking sheet or sheets about 2 inches (5 cm) apart.

   Uses Cold dough from the refrigerator route, if chosen · Cold dough from the alternative freezer route, if chosen

9. 9

   Step 9: Lightly flatten each dough ball and press one of the 28 raw whole almonds into its centre.

   Uses Shaped cold cookie dough balls · 28 raw whole almonds, one per cookie

10. 10

    Step 10: Brush the tops of the almond-topped cookies thoroughly with the prepared egg wash.

    Uses Almond-topped unbaked cookies · Prepared egg wash for brushing, as needed

11. 11

    Step 11: Bake the prepared cookies in the preheated 350°F (176°C) oven for 12 to 15 minutes, until their edges turn golden brown. If baking in separate batches, use this bake interval for each batch.

    Bake almond cookies · 15 minUses Egg-washed almond cookies

12. 12

    Step 12: Set the baking sheet on a heat-safe counter and let the baked cookies cool on it for at least 5 minutes. Then move them to a cooling rack or plate and let them cool fully before storing.

    Initial cooling on sheet · 5 minUses Baked almond cookies