Modern Chinese Almond Cookies

 

Does anyone like those big crumbly tasteless almond cookies served in Chinese bakeries everywhere? I thought I did. I mean, it's a cookie, and it's hard not to like a cookie. Especially a big cookie. With a whole almond in the center. But in reality they are so, so dry and not worth the calories. So, thank you Jessica Gavin for this reboot! Finally, an almond cookie that tastes like almond, is both crisp and chewy, and is definitely worth eating.

Modern Chinese Almond Cookie

From JessicaGavin.com

Makes about 40-45

2 cups all purpose flour

1 cup almond flour (such as Bob's Red Mill)

I tsp baking soda

1/2 tsp salt

1 cup butter, softened

8 tsp almond paste (I used Odense)

1 cup sugar

1 large egg, at room temperature

1/2 tsp almond extract

For egg wash and topping:

1 egg yolk

1 Tblsp water

sliced almonds

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine flours, baking soda and salt in a medium bowl.

Cream the butter with almond paste on medium speed for 1 minute. Small lumps of almond paste may remain. Add the sugar, mix on medium-low until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber scraper. Add the egg and the almond extract, mix on medium-low for 20 seconds. Scrape down the bowl again.

Add the flour mixture and mix on low briefly, just until the dough comes together. Use the rubber scraper to stir in any flour left on the bottom of the bowl. 

Form 1 1/4" dough balls (weighing 20 grams each). Place them 2" apart on the cookie sheets. Gently flatten with the palm of your hand, pressing about halfway down. Press an almond slice into the center of each.

In a small bowl, make the egg wash by whisking together the yolk and water. Brush it on the tops of the cookies. 

Bake one sheet at a time for 7 minutes. Rotate front to back and back for another 6-7 minutes until lightly brown. Repeat the process for the remaining cookies.  

Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack. These freeze well for long term storage.