Chinese Almond Cookies
All-purpose flour - 200g, Almond meal/flour - 90g, Powdered sugar - 90~160g, Salt - 1/8 tsp, Almond extract - 1/2 tsp, Baking powder - 1 tsp, Baking soda - 1 tsp, Oil - 130~155g, Large egg yolk - 1 (18g), Roasted unsalted almonds - 25-30, Egg wash - 1 yolk + 1 tsp of milk
All-purpose flour - 200g
Almond meal/flour - 90g
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/8 tsp
Powdered sugar - 90~160g
Large egg yolk - 1 (18g)
Almond extract - 1/2 tsp
Oil - 130~155g
Mix well to form a dough
When you roll the dough into a ball, they should hold the shape
If the dough is crumbly, add more vegetable oil
Roasted unsalted almonds - 25-30
Take pieces of dough and roll them into balls, about 1.5-inch wide
Flatten them with almonds on top
Egg wash: 1 yolk + 1 tsp of milk
Brush the tops of the almond cookies with the egg wash
Preheat the oven to 350°F. Bake until golden brown on top, about 15-20 minutes
Set aside to cool to room temperature before serving