CHINESE ALMOND COOKIES
In the Kitchen with Henny:
The writer is a kitchen coach who conducts workshops, as well as private events for organizations. Learn more at www.inthekitchenwithhenny.com
When researching desserts for Asian night, the obvious first choice was to make fortune cookies. But don’t worry, I won’t give you a recipe that I found time-consuming and with poor results. But that’s a story for another time.
So I went back to the drawing board for desserts, until I came across these Chinese almond cookies. Firstly, I must say how I love almonds and, of course, I love cookies, so this seemed to be the perfect ending to a fun and festive meal. They are crisp and light, and what’s best is that they can easily be made gluten-free.
Yields 2 dozen cookies.
- ½ cup vegetable oil
- ¾ cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- ½ tsp. baking powder
- 1/4 tsp. salt
- 2 cups finely ground almond flour
- 1 cup flour (or gluten-free flour substitute)
- 1/3 cup raw almonds, for topping cookies
- 1 egg
- 1 Tbsp. sugar
Preheat the oven to 180°.
In a large bowl, mix the oil, eggs, and sugar until smooth. Then add the vanilla and almond extracts and stir. Add the baking powder, salt, almond flour, flour, and mix well.
Line a cookie sheet with baking paper. With wet hands, roll 1-inch balls of dough, place them on the cookie sheet, and keep them 2 inches apart. Lightly flatten the balls with the bottom of a glass while pressing very gently. Gently press an almond in the center of each cookie.
In a glass, mix the egg and sugar, and brush lightly over each cookie.
Bake cookies for 12 minutes, let cool, and enjoy!