Chinese Almond Cookies

Equipment

• Stand mixer
• Baking sheet

Ingredients

• 1 ⅓ cup (149 g) almond flour, lightly packed
• 1 cup (227 g) unsalted butter, chilled and cut into cubes
• Pinch of kosher salt
• 1 egg
• 1 teaspoon almond extract
• 1 ¾ cup all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking soda
• Sliced almonds

Instructions

1. Mix almond flour, butter, and salt in stand mixer with paddle attachment. Beat on low for 3 minutes. The mixture will be coarse and chunky looking.
2. Add egg and almond extract. Beat together until just incorporated.
3. Whisk together flour, sugar, and baking soda in medium bowl and add to the stand mixer. Mix until just combined.
4. Pour mixture onto saran wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
5. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats.
6. Beat an egg to prepare for egg wash
7. Take pieces of dough and roll them into balls, about 1 inch wide. Place on the prepared baking sheet and gently press them down with palms to flatten into coin shapes.
8. Take pastry brush and brush tops of the cookies generously with egg wash, then place a sliced almond on top, pressing gently to keep it in place.
9. Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
10. Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tips

• Store in an airtight container for up to 2 weeks.

Substitutions

Adaptation

Revision History

2026-09-01 - Initial version