Cantonese Almond Cookies

These light almond flavored cookies make for a pleasant end to a heavy meal. They're very easy to make and freeze well. In fact, they are great eaten frozen right from the freezer.

5 from 2 votes

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Course: Dessert, Snack

Cuisine: Canton, Chinese, Southern China

Prep Time: 10

Cook Time: 15

Resting dough: 1

Total Time: 1 25

Servings: cookies

Author: My Hungry Traveler

Equipment

Food processor
Large baking pan

Ingredients

2¾ cups All-purpose flour
1 cup Sugar
½ tsp Baking soda
½ tsp Salt
1 cup European butter, chilled and diced
1 large Egg, beaten
1 tsp Almond extract
48 whole Almonds, skinless

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Instructions

Make Dough - Add flour, sugar, baking soda, and salt to the bowl of a food processor. Pulse 2 or 3 times to mix. Add cold butter cubes and pulse until mixture resembles cornmeal. Add egg and almond extract and pulse a few times to combine. Make into a ball and wrap and chill for an hour or more.
Form Cookies - Preheat oven to 325°F. Roll dough into a long snake and slice off enough to make 1-inch balls. Set balls 2-inches apart on an ungreased cookie sheet. Stick an almond in the center each and press down to flatten slightly.
Bake Cookies - In the preheated oven until cookie edges begin to turn golden brown, 15 to 18 minutes. Let cool on the tray.

Notes

Almond cookies freeze well and are fantastic eaten frozen. Sore in a bag in the freezer to grab a few when necessary.

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