CHINESE ALMOND COOKIES

Directions

• Blanched Almonds
• 36 raw unsalted almonds, more as needed
• To remove the skin, place almonds in a bowl, cover with boiling water. Let stand for 2 minutes; drain. When cool, rub with a paper towel or a clean cloth to remove the skin.
• Almond Cookies
• Preheat oven to 325 degrees F. Line sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat almond flour, salt, and butter on medium speed for 3 minutes, until the mixture is coarse and chunky.
• Add one egg and the almond extract, mix on low speed. Meanwhile, sift the flour, sugar, and baking soda together and set aside.
• When the egg and almond extract mixture is ready add flour mixture on low speed. Mix only until combined.
• Dump the dough onto a plastic wrap and flatten it into a disc. Wrap the dough with the plastic wrap and refrigerate for 2 hours to chill.
• In a small bowl, beat the remaining egg and 1 tsp of water. set aside.
• After dough is chilled, use a small disher to scoop a piece of the dough and roll them into balls about 3/4 inch wide. Place them on the sheet pan about an inch apart and press them down slightly with your palm to make a round shape.
• Press on blanched almond into the center of each cookie. Using a pastry brush, paint each cookie with the egg wash. Bake for 12 to 15 minutes until the edges just begin to brown. Cool on the sheet on a wire rack.