Chinese Almond Cookies

Make the cookie dough

1. Combine the all-purpose flour, sugar, almond flour, baking soda, and salt in a medium-sized bowl. Sift the dry ingredients through a colander into a large bowl. Press the larger chunks of almond flour through the mesh using your fingers.
2. Cut the butter into 1/2” (1 cm) squares, then transfer it into the bowl with the flour. Cut the butter using a butter cutter or your fingers, until it forms a moist cornmeal-like texture.
3. Add the egg and almond extract. Mix until it forms a smooth dough. Wrap the dough in a piece of plastic wrap and transfer it into the fridge to chill for 1 hour, or in the freezer for 20 minutes.

Assemble & Bake

1. While chilling the dough, preheat the oven to 350 °F (176 °C). Line a baking sheet with parchment paper.
2. To make the egg wash, combine the egg yolk and sugar in a small bowl. Stir to mix well. If not using immediately, cover with plastic wrap to prevent from drying out.
3. To make the cookies, take about 2 teaspoons of dough (14 g), then roll it with your hands into a dough ball. Repeat the process to make all the cookies and place them onto the lined baking sheet, about 2” (5 cm) apart.
4. Press the dough balls lightly with your finger and press 1 almond into the center of each cookie.
5. Brush each cookie thoroughly with the egg wash. (*Footnote 1)
6. Bake for 12 to 15 minutes, until the edges of the cookies turn golden brown.
7. Transfer the baking sheet onto your counter and let the cookies cool for at least 5 minutes. Transfer the cookies to a cooling rack or plate. Enjoy!

Store

1. Store the completely cooled cookies in an airtight container at room temperature for 4 to 5 days. You can freeze these cookies, too. Thaw the cookies in the fridge. You can also warm them up in the microwave or in a 350 °F (176 °C) oven before serving.