- 1 1/3 cups almond flour
- 2 sticks of butter (chilled)
- Pinch of salt
- 2 eggs, divided
- 1 teaspoon almond extract
- 1 3/4 cups flour
- 1 cup plus 2 tablespoons sugar
- 1/2 teaspoon baking soda
- Whole almonds, sliced in half length-wise
- Place the almond flour, salt, and butter (cubed) into an electric mixer with a paddle attachment. Beat on medium speed for 3 minutes. The mixture will become coarse and chunky looking.
- Add one egg and the almond extract. Mix on low speed until just incorporated.
- In a medium bowl, sift together the flour, sugar, and baking soda. Slowly add it to the butter mixture at low speed. Mix until just combined.
- Flatten the dough into a disc shape and wrap in plastic wrap (you may need to do two separate discs). Place it in the refrigerator for two hours to chill.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Beat the other egg in a small bowl (for the egg wash).
- Take pieces of dough and roll them into half-inch balls. Place them on the cookie sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
- Place an almond onto the middle of each cookie and lightly press it into place, then brush the surface of the cookie with some of the egg wash for a nice glaze.
- Bake for 15 to 17 minutes or until lightly golden and cooked through. Cool on a wire rack.
- Once you finish step three the dough will be quite crumbly. The more you mix or knead it the more firm it gets.
- Once it's in the refrigerator for a couple of hours it firms up a bit but will still remain crumbly.
- Rolling the dough into balls will make the dough much more manageable.
Source: Simply Recipes
- Prep Time: 2 hours 30 min
- Cook Time: 17 min
- Category: Desserts
- Method: Oven
- Cuisine: Chinese
- Serving Size: cookies
- Calories: 283
- Sugar: 16.8 g
- Sodium: 260.7 mg
- Fat: 16.4 g
- Carbohydrates: 30.8 g
- Protein: 3.2 g
- Cholesterol: 71.5 mg
Keywords: Chinese almond cookies, almond cookies, cookies, almonds