Growing up, one of my favorite snacks to get at the Asian market were Twin Dragon Almond Cookies. It might have been the pink box that first caught my eye but I was hooked on those crunchy cookies and could never stop at just one. Even now whenever I see that pink box at the store, it's hard to resist the tempation. For Chinese New Year, I decided to make my own Chinese Almond Cookies using a recipe from Table for Two. The chewy texture and freshness of these homemade cookies make them so much better than the store bought ones. I recommend snacking on these cookies with a hot cup of green tea. Happy Year of the Rooster to all my readers! I wish you a year of prosperity, peace and happy snacking.
Chinese Almond CookiesOriginal recipe by Table for Two
1 1/3 cups of almond flour
2 sticks (1 cup) of unsalted butter, cubed
Pinch of kosher salt
1 tsp almond extract
1 3/4 cups of all-purpose flour
1 cup + 2 tablespoons of granulated sugar
1/2 teaspoon of baking soda
1. Combine almond flour, butter and salt in stand mixer using paddle attachment.
2. Add one egg and almond extract. Beat together until incorporated.
3. In medium bowl, whisk together flour, sugar and baking soda. Slowly add to stand mixer until just combined.
4. Form dough into a disc, wrap in saran wrap, and refrigerate for 2 hours.
5. Preheat oven to 325 degrees.
6. Beat remaining egg in small bowl and have brush ready.
7. Form dough into 1 inch balls and press flat in hands to form half inch thick disc.
8. Place on cookie sheet 1 inch apart. Brush tops of cookies with egg wash and press an almond slice onto the center of each. You can also make a design out of the almond slices if you want to be fancy!
8. Bake for 20 minutes or until cookies turn a dark golden yellow color.
9. Remove and let cool on baking sheets before transferring to cooling racks.
10. Cookies can be stored for up to 2 weeks.