Chinese Almond Cookie

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg white liquid
  • 1/2 Middle size egg around 30g

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 Almonds, whole
  • 2 drops Vanilla extract or almond essence

• Dairy

  • 1/2 cup Butter

Found on chinasichuanfood.com

Description

Ingredients

• Whole almonds (for decoration)
• Egg white liquid for brushing
• ½ cup of butter, softened
• 1 cup cake flour, shifted or slightly more depending on the dough.
• ⅓ cup sugar powder, or you can adjust the sweetness.
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ middle size egg around 30g
• 2 drops of vanilla extract or almond essence

Directions

• Soften the better, add salt and sugar. Mix until the butter begins to turn lighter.
• Add vanilla extract, mix well.
• Pour in egg liquid by batch. Each time after adding egg liquid, make sure that the liquid is well combined with butter. Shift in flour and baking soda. Mix well. At this step, the mixture will be really rough.
• Grasp the mixture together with hand and then roll into a round dough. Cover with plastic wrap and refrigerate for 30 minutes.
• Roll the dough in a long log and then divide into small sections. Roll each section into a small balls.
• Preheat oven to 325 degrees F (165 degrees C).
• Place all the small balls on a baking sheet, and then brushing some egg liquid on the surface.
• Place one almond on top of each cookie and press down to flatten slightly.
• Bake for around 15 minutes until the cookies are colored appropriately.