Lunar (Chinese) New Year is probably one of the biggest holidays of the year in our family. A huge celebration, it’s the one time that brings relatives near and far closer together for days-long festivities and amazing food. Tradition says that everything you do for the first week sets the tone for the rest of the year, so in our house, we hang out, play games, and (gasp!) bake treats.
Start with something yummy on Lunar New Year with these mildly sweet, yet light and fluffy, Almond Cookies. If you’ve never had these cookies before, they will remind you of shortbread cookies, only a bit more crunchy and less flakey. But the hint of almond and the buttery goodness rounds it all out nicely. Give it a try!
Yield: Makes 20 cookies
- 1 c almond meal (ground almond)
- 1 c all-purpose flour
- 1/4 t baking powder
- 1/8 t baking soda
- pinch salt
- 1/2 c butter, softened
- 1/3 c granulated sugar
- 1 large egg, plus 1 egg for egg wash
- 1 t almond extract
- 20 almonds
- Preheat the oven to 325 degrees F.
- Toast almond meal for a minute, let it cool.
- In a bowl, combine almond meal, flour, baking powder, baking soda and salt. Set aside.
- In a mixer bowl, cream butter and sugar at medium speed until light and fluffy.
- Add 1 egg and almond extract into the mixer.
- Add dry ingredients into the mixer until everything is evenly incorporated (about a minute).
- Place the dough in plastic wrap and roll into a log. Chill in the freezer for an hour.
- Cut the dough into equal 20 pieces, roll into balls, place on baking tray lined with parchment paper (or silpat), and flatten halfway to make discs.
- Egg wash the top of the cookie. Place 1 almond in the middle of each cookie.
- Bake for 15-18 minutes until golden brown.
Don’t they just look like little gold coins? That’s because they symbolize good fortune in the coming year. Gong hey fat choy!