I remember in college frequenting a local Chinese buffet knowing I’d be able to score with these little gems at the end of the line. They are so light, crispy, and have that amazing almond flavor. I didn’t really know what they were but so glad to have found a good recipe to make a bit healthier and good for those needing to be gluten free. These hit the mark. So delicious!
1 1/3 cups of almond flour
1 cup of unsalted butter, cut into cubes
Pinch of salt
1 teaspoon of almond extract
1-3/4 cups all purpose gluten free flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds
Place the almond flour, salt, and butter into large bowl or food processor. Mix until batter is coarse and chunky looking.
Add one of the eggs and the almond extract. Mix on low speed until just incorporated.
Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.
Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger.
Bake for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.