Chinese Almond Cookies

 

I completely missed Chinese New Year this year, and before I knew it, the festivities were over! But I had promised myself I'd bake some traditional Chinese almond cookies, inspired by the ones from my favorite college hangout, the Lotus Room—a tiny Chinese restaurant run by the incomparable Mr. Wong.

 When that gem of a place shut its doors for the owner's well-deserved retirement, the era of those sublime cookies seemed to end too. No other cookie could ever measure up... until now.

 Deciding it was high time to take matters into my own hands, I ventured into the kitchen with a mission. My first batch of homemade almond cookies turned out to be a delightful surprise. They're not an exact replica of Mr. Wong's secret recipe, but they're close enough to make my taste buds dance with joy. Here's to new traditions and rediscovering old flavors in new ways! Chinese Almond Cookies

As seen on tablefortwoblog.com, edited for clarity

 1⅓ c. almond flour, lightly packed

1 c. unsalted butter, chilled and cut into cubes

Pinch of kosher salt

2 large eggs

1 t. almond extract

1¾ c. all-purpose flour

1 c. + 2 T. granulated sugar

½ t. 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 the all-purpose flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.

 Turn mixture out onto plastic wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.

 Preheat oven to 325 °F and line baking sheets with parchment paper or silicone baking mats. Beat the reserved egg in a small bowl.

 Using a cookie scoop, scoop up portions of the dough and then roll them into balls, about an inch wide. Place on the prepared baking sheet(s) and gently press them down to flatten into coin shapes.

 Using a pastry brush, brush the tops of the cookies generously with the egg wash and then place a sliced almond on top, pressing down gently to secure.

 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.

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