It’s Lunar New Year’s, which, in America usually means eating at your favorite local Sichuan restaurant. In China, it means fireworks, dragon dances and eating massive amounts of food with family. It also means almond cookies.
Almond cookies resemble coins, so people make or buy them to bring good economic fortune. And, even if you don’t believe in superstition of any sort, you should still make these almond cookies, because they’re delicious. Crispy on the outside, crumbly after first bite.
Almond cookies have a crisp bite and sandy crumbly texture and a nutty flavor thanks to the almond flour. Best of all, they’re super easy to make and they’re so good they might inspire you to do a dragon dance.
- 1 cup sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup butter, room temperature
- 1 tablespoon pure almond extract
- 1 teaspoon salt
- 1 egg
- 1/2 cup whole natural almonds
- 1 Preheat oven to 325°F.
- 2 Whisk egg in a bowl, remove 1 tablespoon and put in a small dish; reserve.
- 3 Combine butter and sugar, cream well.
- 4 Add in almond extract.
- 5 Combine flour, baking soda and salt in a bowl and slowly add to wet mixture.
- 6 Add remaining egg to wet mixture and beat until well integrated.
- 7 On a parchment lined baking sheet, place 1-inch balls of dough approximately two inches apart.
- 8 Using the bottom of a drinking glass, gently press the balls flat until they are approximately ¼-inch thick.
- 9 Place a whole almond in the middle of each and press down gently.
- 10 In a bowl, combine reserved 1 tablespoon egg and 1 teaspoon water; whisk to blend. Lightly brush topside of cookies.
- 11 Bake 15 minutes, remove from pan and place on a cooling rack.