This is my version of the traditional Chinese almond cookies. It is crumblier, subtly sweet, milkier and coarser in texture due to the higher percentage of almond flour.
Servings: 12 cookies
- 160 g butter
- 100 g granulated sugar
- 25 g egg ~ 1/2 egg. Use the remainder for egg wash
- 100 g all purpose flour
- 100 g almond flour
- 1/4 tsp baking powder
- pinch salt
- raw almonds for topping
- 25 g egg ~ 1/2 egg
- 1 tsp water
In one bowl, cream together butter and sugar. Add egg and mix until light and fluffy.
In another bowl, mix together all purpose flour, almond flour, baking powder and salt. Mix into the butter mixture until a thick batter forms.
Preheat the oven to 350F. Line a baking sheet with parchment paper or a baking mat. Make the egg wash by beating together the remainder of the egg with water. Set aside.
Using a spoon, scoop some batter into the palm of your hands and roll into circles. Place it on the baking mat and lightly flatten. Repeat with the rest of the batter. Brush the cookie dough with egg wash and top with whole raw almonds or crushed almonds.
Bake for 15 minutes or until the top is cracked and golden.