Chinese Almond Cookies

Chinese Almond Cookies

These buttery, nutty cookies are perfect with a cup of tea.

Ingredients :

• 3/4 cup refined coconut oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon almond extract
• 2 large eggs, at room temperature
• 3 1/4 cups (about 13 7/8 ounces) all-purpose flour
• 1/3 cup (about 1 1/4 ounces) superfine blanched almond flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (such as diamond crystal)
• 1/4 teaspoon baking soda
• 36 whole raw almonds (about 1/4 cup), lightly toasted

Directions

1. Preheat oven to 350°F. Line 2 baking sheets using parchment paper.
2. Stir coconut oil in bowl of a stand mixer using a spatula until mostly smooth and clump-free. Add granulated sugar, powdered sugar, and butter; beat with a paddle attachment on medium speed until fluffy, 2 to 3 minutes, stopping to scrape down sides as needed. Add almond extract and 1 of the eggs; beat on medium speed just until combined, 5 to 10 seconds. Whisk together all-purpose flour, almond flour, baking powder, salt, and baking soda in a bowl; with mixer on low speed, gradually add flour mixture to coconut oil mixture, beating just until combined, about 45 seconds to 1 minute.
3. Divide dough into 36 portions (1 generous tablespoon each). Roll each portion into a ball; flatten into a 1/2-inch-thick disk, pressing together any large cracks and smoothing edges slightly, if needed. Place 1 inch apart on prepared baking sheets.
4. Whisk remaining egg in a small bowl. Press an almond into center of each dough disk; brush tops and sides of dough disks with beaten egg.
5. Bake 1 baking sheet at a time until edges and bottoms are lightly golden, 14 to 16 minutes (see Note). Let cookies cool on baking sheet on a wire rack for 5 minutes; transfer cookies to a wire rack, and let cool completely, 30 to 45 minutes.