Chinese Almond Cookies
By Recipe developed for Sur La Table’s Cooking Classes
Chinese Almond Cookies
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes about 38 to 40 cookies
- 1¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1⅓ cup almond flour
- ½ teaspoon sea salt
- 2 sticks (8 ounces) unsalted butter, cubed, at room temperature
- 1 cup granulated sugar
- 2 large eggs, divided
- 1 teaspoon almond extract
- 2 tablespoons water
- Whole blanched almonds for topping cookies
- Sparkling sugar for garnish
These cookies are commonly served around the Chinese New Year and thought to bring good luck to those who eat them.
Preheat oven to 350°F and line two rimmed sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the flour, baking soda, almond flour and sea salt until well combined.
To the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add 1 egg, almond extract and water and beat until well combined.
Reduce the speed of the mixer to low and gradually add the flour mixture, mixing just until the dough clumps together, about 1 minute. Gather the dough together to form a ball. Flatten the dough into a disk, cover in plastic wrap and transfer to the refrigerator to chill for 1 hour.
While the dough is chilling, whisk the remaining egg in a small bowl for egg wash and set aside.
Using a tablespoon, portion the chilled dough and roll the dough between your palms into 1 ½-inch balls.
Place the balls 2 inches apart onto the prepared baking sheets. Flatten each dough ball slightly and press a blanched almond into the middle. Brush the cookie with egg wash and sprinkle with sparkling sugar. Transfer the cookie sheet to the oven to bake, rotating the pans halfway through, until light golden brown, 12 to 15 minutes.
Allow the cookies to cool to the touch on baking sheet before transferring to a wire cooling rack to completely cool.
Preheat oven to 350°F and line two rimmed sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the flour, baking soda, almond flour and sea salt until well combined.
To the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add 1 egg, almond extract and water and beat until well combined.
Reduce the speed of the mixer to low and gradually add the flour mixture, mixing just until the dough clumps together, about 1 minute. Gather the dough together to form a ball. Flatten the dough into a disk, cover in plastic wrap and transfer to the refrigerator to chill for 1 hour.
While the dough is chilling, whisk the remaining egg in a small bowl for egg wash and set aside.
Using a tablespoon, portion the chilled dough and roll the dough between your palms into 1 ½-inch balls.
Place the balls 2 inches apart onto the prepared baking sheets. Flatten each dough ball slightly and press a blanched almond into the middle. Brush the cookie with egg wash and sprinkle with sparkling sugar. Transfer the cookie sheet to the oven to bake, rotating the pans halfway through, until light golden brown, 12 to 15 minutes.
Allow the cookies to cool to the touch on baking sheet before transferring to a wire cooling rack to completely cool.