Lunar New Year is just around the corner and I wanted to try to make something for it. I decided to try to make some almond cookies. I found this recipe which is super easy to make.
For this recipe, you just need a few simple ingredients: flour, almond flour, baking powder, baking soda, sugar, oil and almond extract.
First mix the dry ingredients together.
In another bowl mix the oil, sugar, and almond extract together.
Add the wet ingredients to the dry ingredients and mix well.
The mixture will be really crumbly. I think next time I make it I would add a little more oil to this to make the cookie stick a little better.
I used a cookie scoop to form the dough into balls. They were really hard to combine together so I avoided touching them too much after popping them out of the cookie scoop.
Then glaze each cookie with a little egg wash and decorate with a whole almond. Bake for about 20 minutes.
The taste of these cookies were really nice and crumbly. Next time I would add a little more almond extract and oil. But over all they were very tasty. These are perfect to serve on Chinese New Year or to bring to a party.
Almond Cookies – 30-40 cookies
Inspired by: https://dailycookingquest.com/chinese-almond-cookies.html
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cup ground almond (almond flour)
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon almond extract
- egg wash (mix together 1 egg yolk + 1 teaspoon water)
- whole almonds
Preheat the oven to 350 Degrees. Mix together the flour, baking powder, baking soda and almond flour. In another bowl, mix together the sugar, oil and almond extract. Pour the wet ingredients into the dry ingredients and mix well. The mixture will still be crumbly but should be packable. I used a cookie scoop to portion out the cookie dough into balls. Be careful not to play around with the cookies too much or it will fall apart. Mix together the egg yolk and water to make an egg wash. Gently coat eat cookie with the egg wash glaze and decorate with a whole almond. Bake the cookies for about 20 minutes until the cookies get a light golden color. Allow the cookies to cool for about 10 minutes before transferring into a storage container.
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