Paleo Chinese Almond Cookies
Chinese almond cookies are delicious and favorite Chinese New Year cookies made from almond flour with an almond in the middle on top of the cookies.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 21 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 21 Chinese dried almonds ( or blanched almonds)
- 2 cups almond meal ( (also called almond flour))
- 30 g desiccated coconut
- ⅓ cup coconut sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup extra virgin olive oil
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Instructions
- 1
Mix and combine the baking soda and cream of tartar and set aside.
- 2
In a medium bowl, combine and mix all the wet ingredients.
- 3
In a large bowl, whisk all the dry ingredients and the paleo friendly baking powder together.
- 4
Then add the wet ingredients to the dry ingredients and mix well.
- 5
Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
- 6
Using your hands squeeze some dough together and form a 1 inch ball, repeat until you have used up all the dough.
- 7
Place each cookie dough 2 inches apart, onto baking trays lined with baking paper.
- 8
Press each Chinese dry almond or blanched almond gently onto the center of each cookie dough.
- 9
Bake in the oven for 10 minutes or until the cookies are lightly brown.
- 10
Allow the cookies to cool on the baking trays for 5 to 10 minutes before moving to a cooling rack.
- 11
Once the cookies are completely cooled, store in an air-tight container.