I have to be honest. I love the fortune in fortune cookies but no the cookie. I remember, the almond cookies they used to give you in Chinese restaurants. Where did they go? They were crispy and buttery at the same time. I loved the way they would melt in your mouth and you always had to take th almond off first. Do you remember this cookies? I wonder what your tradition was.

This is my second version of the cookie. I’m still working on the recipe. What am I missing?

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Chinese Almond Cookies

Why don't they serve these in restaurants anymore?

Course: Endings, Everything Else

Cuisine: Chinese

Keyword: cookies, almonds

Servings: 0

Ingredients

• 1-1/3 Cups Almond Flour
• 1-3/4 Cup All-Purpose Flour
• 1/2 tsp. Kosher Salt
• 1 tsp. Baking Soda
• 1/2 Cup Unsalted Butter, at room temperature
• 8 Tbs. Almond Paste
• 1 Cup Granulated White Sugar
• 1 Lg Egg, at room temperature
• 1/2 tsp. Almond Extract
• 45 each Marcona Almonds
• 1 Lg. Egg beaten with 1 Tbs. water

Instructions

• Preheat oven to 325°.

  Sift together the almond flour, all -purpose, flour, kosher salt and baking soda.

  In the bowl of a stand-up mixer, fitted with the paddle, cream together the butter and almond paste. Then gradually add the sugar. Beat in one egg and the almond extract.
• Gradually beat in the sifted dry ingredients. Mix until your dough comes together. Don't forget to scrape up your bottom bits.

  Roll dough into 1 tablespoon balls. Place balls on a parchment lined baking sheet about an inch and a half apart.

  Lightly flatten each ball and replace one almond in the center.
• Make the egg wash with one egg yolk, and one tablespoon of water. The top of each cookie.

  Bake 325° oven for 14 minutes. Rotate the pan halfway through.

  Let cool on pan for five minutes. Then transfer to a rack to cool completely.