The chewy texture and light almond flavor are just right in these cookies. In Chinese culture, Almond Cookies are a classic treat enjoyed during the Chinese New Year, but also during the holidays. Wondering what to do with the rest of your almond extract? Add a teaspoon to just about any baked good for a hint of holiday flavor.
Makes 36 cookies
- 3 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 (2 sticks) cup butter, softened
- ¾ cup granulated sugar
- 2 egg yolks
- 1 tsp almond extract
- 36 Imperfect Foods Raw Almonds
- 1 egg white
- 1 tbsp water
- Preheat oven to 350℉. Place nuts on a baking sheet and bake for 7-8 minutes, until golden. Nuts can easily burn, so monitor closely. Remove from the oven and set aside.
- Sift together flour, baking soda, baking powder, and salt.
- Beat together softened butter and sugar until light and fluffy. Beat in egg yolks and almond extract.
- Add flour mixture and mix on medium low until the dough forms, about 2 minutes. Cover and chill for 1 hour.
- Scoop dough by the spoonful (roughly a tablespoon or more if you prefer them larger) and roll into balls. Place onto lined cookie sheets about 2 inches apart. Flatten dough balls slightly with the bottom of a glass.
- Mix the egg white and water. Brush the cookies lightly with the egg wash and press an almond in the middle of each dough ball.
- Bake for 12-14 minutes, or until golden brown. Let cool completely on the pan. Serve at room temperature.
Recipe Notes and variations
- Be sure to save your leftover egg white! You can make a tiny omelet while you wait for your cookies to bake, whip up a meringue for a different dessert, or incorporate it into your homemade granola recipe to make it extra chunky.
- Ifyou loved these Chinese Almond Cookies, be sure to check out the rest of the sweet treats in our Cookies From Around the World series like our Chocolate-Dipped Matcha Shortbread Cookies.