Chinese Almond Cookies
These Chinese almond cookies are made to bring you fortune on Chinese New Year. A buttery cookie dough is made with egg yolks, butter, and almond flour and then baked with a raw almond on top.
Servings: 36 cookies
Calories: 79kcal
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tsp almond extract
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup almond flour
- 1 tsp baking powder
- 1 cup all purpose flour
- 36 almonds
- 1 egg for egg wash
Instructions
- Combine butter and sugar in a large bowl or the bowl of a stand mixer. Whisk with a hand mixer or stand mixer for ~1 minute until light and fluffy.
- Add the egg yolks and whisk them into the mixture.
- Add the almond extract, vanilla extract, and salt. Whisk until incorporated.
- Add the almond flour and baking powder. Gently fold them into the mixture.
- Lastly, add the all purpose flour and gently fold it into the mixture. Be careful not to over mix.
- Let the dough rest in the fridge for 10 minutes.
- Preheat the oven to 350 degrees F (177 degrees C).
- Prep 2 baking sheets by covering it with parchment paper.
- Toast the almonds for 5 minutes.
- Once the dough has rested, use a 1 tablespoon cookie scoop (small cookie scoop) to scoop the dough onto the baking sheet. Using your palm, flatten the cookie dough into a round disc.
- Whisk the egg for the egg wash. Brush a thin layer of egg wash on top of each cookie. Top each cookie with an almond.
- Bake cookies for 12 minutes until the edges are golden brown.
- Cool the cookies for 10 minutes before serving.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 31mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 114IU | Calcium: 19mg | Iron: 1mg