Happy Chinese New Year 2015. The year of the sheep or as some say; the goat. These cookies are simple and perfect any time of year with a little bit of tea, but very popular during Lunar New Year. May the year bring you prosperity, good health, and above all-happiness.

 

Chinese Almond Cookies

yield: about 4 1/2 dozen small cookies

1 Cup (2 sticks) unsalted butter, room temp

1 Cup sugar

1 large egg

1/2 tsp. pure almond extract

3/4 Cup almond meal (almond flour)

1 3/4 Cup all purpose flour

1 tsp. baking powder

1/4 tsp. kosher salt

1 egg (for egg wash)

2 tsp. milk (for egg wash)

blanched almonds for tops of cookies*

* (If you don’t have blanched almonds-you can take whole almonds with the skin on-and soak them in water for 1 hour. After one hour drain the almonds and gently push the skins off by pressing with your first two fingers. Blot almonds with paper towels to absorb any excess water).

 

1. Cream together the butter and sugar on medium speed until fluffy; about 2-3 minutes. Add the egg and almond extract. Whisk together the flours, baking powder and salt. Add to the butter mixture and combine on medium speed until almost combined. With clean hands mix together gently until rest of dough is combined. Divide dough into 2 equal portions and roll each into a 1.5 inch wide by 14 inch long log; wrap in parchment paper and chill for 1 hour.

2. Preheat oven to 325° F. In a small bowl; make the egg wash by whisking the egg and milk until combined. Cut logs into scant 1/2 inch slices and press an almond onto each cookie. Place cookies 2 inches apart. Brush with egg wash. Bake for 17-19 minutes until cookies are light golden brown. Let cool on sheets over a wire rack until cooled. Serve with tea.