Gluten Free Chinese Almond Cookies

Ingredients:

1/2- Cup, Unsalted Butter Softened

1- Cup Sugar

3-Large Eggs, Divided

1- Teaspoon Vanilla Extract

1/2- Teaspoon Almond Extract

1- Teaspoon Baking Powder

1/4- Teaspoon Sea Salt

1 1/2- Cups Super Fine Almond Flour

1 1/4- Cups Oat Flour

1/3 to 1/2- Cups Almonds (for topping cookies)

Celebrate Chinese New Year and add some international flair to your kitchen with this lovely recipe for Chinese Almond Cookies.  For our celebration, we invited my friend, Mr. Chen to celebrate with us.

Mr. Chen quickly reminded us that in China this holiday is just called “New Year”, which blew our minds.  We are super dumb.

Our (Chinese) New Year celebration was a hit with these cookies, but mostly because Mr. Chen spent most of the time trying to convince me that I am forty-eight years old. I am pretty sure I’m forty-six, so that was uncomfortable.  We learned a lot from Mr. Chen. He said I was born the “Year of the Rat”, which means that I’m conniving, sneaky and always need to win….but in a good way. I encourage you to find a Chinese ambassador for your party who won’t tell you you’re old and mean….but otherwise, this party was a hit!

It took my mom a few hours to blanch the almonds, so I’d try and find them already prepped….but otherwise this was a great way to learn about China, bring more good vibes into your life and have fun eating yummy cookies.

BTW….Mr. Chen said they don’t have fortune cookies in China…..mind blown.

 

Directions:

In large bowl cream with an electric mixer butter and sugar (about 2 minutes). Should look light and fluffy.

Beat in 2 eggs for 1 minute (save the last egg for later).

Add vanilla, almond extract, baking powder, and sea salt. Blend well.

In small bowl combine the almond and oat flour and add this to the wet ingredients and beat until soft dough forms. Make sure it is all mixed well.

Roll about 1 tablespoon of dough into a ball and place on parchment paper lined baking sheet and 1 1/2″ apart. Flatten out the ball with the palm of your hand to about 1 1/2″ circle. Top each with an almond.

Crack the last egg into ball and beat…brush each cookie with the egg wash before baking.

Place tray in the oven and bake for 12 to 14 minutes at 350F. While first batch is baking line next tray.

Let cookies stand about 5 minutes before moving to cooling rack.

When completely cooled store in airtight container.

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