Chinese Almond Cookies

These delicate and crumbly cookies, featuring a hint of almond and adorned with crunchy almonds on top, offer a perfect balance of sweetness and nuttiness.

Instructions

1. 1

   In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.

2. 2

   Add the egg, then 1 egg yolk, beating to incorporate after each addition.

3. 3

   Add the almond extract and beat to combine.

4. 4

   Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.

5. 5

   Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.

6. 6

   Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.

7. 7

   Unwrap the dough on a cutting board and cut into 25 cubes.

8. 8

   Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.

9. 9

   In a small bowl, beat the remaining egg yolk with the water.

10. 10

    Brush a thick layer of egg wash onto the cookies.

11. 11

    Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.

12. 12

    Bake for 35 minutes, or until the cookies are golden.

13. 13

    Let the cookies cool on a wire rack for 30 minutes before serving.

14. 14

    Enjoy!

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