Ingredients

• Chinese Almond Cookies
• 1 1/3 cup Almond flour, lightly packed
• 1 cup Unsalted butter, cooler than room temperature
• 1 pinch Kosher salt
• 1 Egg
• 1 teaspoon Almond extract
• 1 3/4 cup All-purpose flour
• 1 cup Granulated sugar
• 1/2 teaspoon Baking soda
• 36 sliced Almonds
• Egg wash
• 1 Egg, beaten

Instructions

1. 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 look coarse and chunky.
2. Add egg and the almond extract. Mix until just combined.
3. Whisk together all-purpose flour, sugar, and baking soda in a medium bowl, then add to the stand mixer. Mix until just combined.
4. Use a spring-form cookie scoop to ball out the dough, then line the balls together on a sheet tray or plate that will fit in your fridge. Cover and chill in the fridge for 1-2 hours. Alternatively, shape the dough into 2 logs about 2 inches in diameter, wrap in plastic wrap and chill for 1-2 hours.
5. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats. Make the egg wash and set aside.
6. If you formed dough balls before chilling, gently flatten them to a 1/4 inch thickness. If you shaped the dough into logs, slice cookies into a 1/4 inch thickness. You should have about 36 cookies total.
7. Brush the tops and sides of the cookies with the egg wash then gently push a sliced almond into the top of each cookie.
8. Bake for 15-17 minutes or until the cookies start to turn a dark golden color.
9. Remove and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for up to 2 weeks.