Chinese Almond Cookies

#dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

For all the Kung Fu Panda fans. A couple more steps than your basic cookie recipe, but totally doable.

Serving Size: 36 cookies Total Cooking Time: 30min. + 2hr chill time

INGREDIENTS

• 1 1/3 cup almond flour

• 1 cup vegetable oil or vegan butter (2 sticks)

• 2 eggs

• 1 tsp almond extract

• 1 3/4 cup GF flour (Bob's Red Mill)

• 3/4 cup + 2 tbsp sugar

• 1/2 tsp baking soda
  

• 1/4 tsp salt

• almonds, sliced in half

1. In a medium bowl, mix almond flour + melted butter/oil + salt

2. Whisk 1 egg + almond extract to the bowl.

3. In a separate large bowl, mix the GF flour + sugar + baking soda + salt

4. Pour the almond flour mix into the GF flour mix. Mix till combined.

5. Lay out a large square of plastic wrap.

6. Press the dough into a giant hockey puck shape onto the plastic wrap.

7. Wrap and store in the fridge for 2hr.

8. Preheat the oven to 325F.

9. In a small bowl, whisk the other egg. You can skip this step if you don't want to add the shiny egg wash on top later.

10. Line a cookie sheet pan with parchment paper.

11. Using a cookie scoop, roll 1 inch balls of dough then press it down onto the pan. You want to shape it into the look you want.

12. Brush the top of each cookie with a little egg wash.

13. Top each cookie with an almond slice.

14. Bake for 15-17 min. Rotate the pan at the 7min. mark for even baking.

15. Let the cookies cool before transferring them to a cooling rack or plate.