4. Chinese Almond Cookies
- 1 1/3 cup almond flour, lightly packed
- 1 cup unsalted butter, chilled and cut into cubes
- Pinch of kosher salt
- 2 eggs
- 1 tsp almond extract
- 1 3/4 cup all-purpose flour
- 1 cup + 2 tbsp. granulated sugar
- 1/2 tsp baking soda
- Sliced almonds
Place the almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.
Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.
Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.
Pour mixture out onto saran wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
Preheat oven to 325 degrees and line baking sheets with parchment paper or silicone baking mats. Beat the egg you saved in a small bowl and have a pastry brush ready.
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 your palms to flatten into coin shapes.
Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.
Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks.