Description
This recipe is for the gluten-free version of my Chinese almond cookies. With the same texture & light nutty, buttery & sweet flavor. No one will know the difference!
Ingredients
- 1 1/4 cups almond flour (lightly packed)
- 1/4 tsp kosher salt
- 1 3/4 cups rice flour
- 1 1/8 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 cup unsalted butter (cut into cubes, then chilled)
- 3 large eggs (Separated and beaten; 2 for the dough and 1 for egg wash right before baking)
- 1 teaspoon almond extract
- sliced almonds (for topping the cookies)
Instructions
- Before you get started, go to the notes and see the “Tips for Success”
- In a food processor or stand mixer with the paddle attachment, blend together the almond and rice flour, sugar, baking powder, and salt.
- Then add the butter cubes (a few at a time) and pulse until “mixed” it will look a bit like wet sand.
- Add the eggs and almond extract. pulse in the food processor until fully incorporated (it will be a peanut butter cookie-like consistency).
- Transfer the cookie dough to a bowl.
- Using a 5 tablespoon cookie scoop, scoop onto lined baking sheets.
- Place these pans in the freezer and preheat the oven to 325°F (The dough should freeze for about 10-20 minutes).
- Pull one pan out at a time, press the cookies with a small jam mason jar, back of a spoon, or your fingers until they are about .5/.25 inches thick.
- Egg wash the top of the cookies and press in an almond sliver.
- Bake at 325°F For approximately 20 min or when the bottom edges of the cookies are a light golden color. ***If you have to put cookies on the bottom and middle rack, rotate half through to ensure even baking.
- Let cool on pan for about 5/10 min. Then transfer to a cooling rack.
Equipment
Cuisinart 14-Cup Food Processor
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Some Tips for Success
Although these cookies are actually really easy to make, these tips will help ensure success the very first time you make them.
- Make sure the butter is cold. Cube it first, then place it in the freezer until you’re ready to use it. It’s easy to cut before you put it in the freezer
- Use almond flour, not almond meal. They are not the same and you will have sad cookies.
- Do not skip freezing the dough on the pan for 10-20 minutes before baking.
- The ONLY substitute I will say is ok, is if you want to change the butter to lard, if you do, however, you will need to weigh the lard and use 180g to equal 1 cup. If you use lard, do not freeze.
How to Store Your Almond Cookies
Store completely cooled cookies in an airtight container. They will last as follows:
- on the counter for up to 5 days
- in the refrigerator for up to 3 to 4 weeks.
- in the freezer (in a freezer-safe bag/container) for up to 4 months
You Can Also Freeze the dough!!!
Freeze the cookie dough in a freezer-safe bag/container for up to 4 months (I use plastic wrap, but that’s because my cookies literally last in the freezer for about a week).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Chinese, Chinese American
Nutrition
- Calories: 169.22
- Sugar: 7.84
- Sodium: 39.55
- Fat: 10.61
- Saturated Fat: 4.31
- Carbohydrates: 16.58
- Fiber: 1.19
- Protein: 2.88
- Cholesterol: 34.87