The key ingredient for a Chinese New Year favorite

Chinese Almond Cookie

2 ¾ cups gluten-free flour (can be substituted for regular all-purpose flour)

1 cup granulated white sugar

½ tsp salt

2 tsp almond extract

1-1/2 tsp vanilla extract

1 egg

S&J Blanched Almonds

1 egg yolk

½ tsp baking soda

1 cup (2 sticks) cold salted butter

The traditional Chinese Almond Cookie is a tender, buttery, sweet cookie. Eat alone or with ice cream.

Instructions: Preheat oven to 325 degrees F and prep baking sheet. In a medium-size bowl, whisk together flour, sugar, salt, and baking soda. Cut the cold butter into cubes, then use a pastry blender (or whisk) to cut the cubes into the dry ingredients until it is evenly crumbly.

In another bowl, combine the almond and vanilla extracts, egg, and egg yolk. Stir together until combined. Pour the egg mixture over the dry ingredients, then stir until the dough comes together and will hold when squeezed. You might need to mix with your hands to further combine. Roll the dough into 1-1/2-inch balls and place them on the prepared baking sheet. Flatten the balls with the bottom of a glass to ½ inch thickness. Press a blanched almond in the center of each cookie. Bake for 15 minutes until they are set. Do not over-bake. Remove from the oven and transfer to a cooling rack to cool completely.

Enjoy!

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