Chinese Almond Cookies (Printable)
Crisp, buttery cookies with almond flour and whole almond topping. A traditional Chinese favorite for tea time.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon almond extract
09 - 1 teaspoon vanilla extract
→ Toppings
10 - 32 whole blanched almonds
11 - 1 tablespoon milk
# Steps:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Incorporate egg, almond extract, and vanilla extract into the butter mixture. Beat until fully combined and smooth.
05 - Gradually blend dry ingredients into wet mixture, mixing just until a soft dough forms. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange 2 inches apart on prepared baking sheets.
07 - Flatten each dough ball slightly and press one blanched almond into the center of each cookie.
08 - Whisk reserved half egg yolk with 1 tablespoon milk. Lightly brush tops of cookies with egg wash mixture.
09 - Bake for 16-18 minutes until edges are lightly golden and cookies are set.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- They strike that perfect balance between nutty and buttery without being overwhelming
- The recipe comes together faster than you can brew a pot of tea
02 -
- Overworking the dough will make these cookies tough instead of tender
- Room temperature ingredients ensure the dough comes together smoothly
03 -
- Chill the dough for 15 minutes if it feels too soft to handle
- Rotate the baking sheets halfway through for even browning