Gluten-Free Chinese Almond Cookies
Crisp, buttery, and delicious, these Chinese almond cookies are going to amaze you that they're actually gluten-free! Mildly sweet and full of almond flavor, it will be hard to stop at just one!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 45 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup butter, (room temperature)
- 100 grams almond paste, (room temperature)
- 1/2 cup sugar
- 1 egg, (room temperature)
- 1 teaspoon almond extract
- 200 grams brown rice flour
- 120 grams tapioca starch
- 120 grams blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon water
- Sliced almonds for topping cookies
Instructions
- 1
Preheat oven 325F/160C.
- 2
Combine dry ingredients: brown rice flour, tapioca starch, blanched almond flour, baking soda, and salt and whisk together. Set aside.
- 3
In a large mixing bowl, combine the room temperature butter and almond paste. Beat until well combined (this can be done with a mixer or whisking by hand).
- 4
Scrape down the butter from the sides of the bowl and add the sugar; beat well.
- 5
Add the egg and almond extract and beat until well mixed. Scrape down the sides of the bowl.
- 6
Add the dry ingredients to the butter mixture and use a wooden/mixing spoon to combine until a cohesive cookie dough comes together.
- 7
Using a scoop or a spoon, portion out the cookie dough into 20 gram pieces and roll into balls. (Or skip the weighing completely and scoop out dough balls roughly about the same size.)
- 8
Cover cookie dough balls with a cloth or plastic wrap until you are ready to bake so they do not dry out.
- 9
Place cookie balls on a parchment-lined baking sheet. Flatten each ball slightly with your fingers, the bottom of a drinking glass, or the bottom of a measuring cup.
- 10
Top each cookie with a sliced almond.
- 11
Beat together the egg and water for the egg wash and brush onto each cookie.
- 12
Bake for 18-20 minutes until golden. Remove promptly because they will start to darken quickly.
- 13
Remove baking sheet from oven and let the cookies cool on the pan for 5-10 minutes (this will help them crisp up as they cool). Transfer to a rack to cool completely.
- 14
Store in a sealed container for approximately one week.