This easy recipe for almond cookies is perfect for Lunar New Year celebrations, or any time you want a different kind of sugar cookie. Bet you can’t eat just one!
This recipe for sweet little almond cookies came via my teeny tiny role in the Lunar New Year dinner extravaganza we just had.
A Lunar New Year feast is definitely one of my favorite ways to spend a Saturday night, especially when someone else is doing 99% of the cooking (more on that later) and all I am responsible for is bringing easy little almond cookies and my appetite. And while I highly recommend these for your own Lunar New Year festivities, they are also an extremely swell variation on the classic sugar cookie. Let’s make them!
But before I get to the recipe, I have to give a shout-out to the extraordinary cooks who spent days and days prepping for our feast, and then whipped it up gloriously as we watched in anticipation…
My beautiful mama, who started this Lunar New Year tradition in our family DECADES ago, and my beautiful little sis, who clearly learned it well. Because those are some rocking good scallion pancakes she is holding there, all ready to be fried up and gobbled down.
The excitement was in the air, and I had my favorite red shoes on, because you are supposed to wear lucky red for Lunar New Year.
Meanwhile, the evening started off with a delectable table of appetizers. Those scallion pancakes. Crispy duck. Spareribs. Pork and shrimp dumplings. Candied walnuts. I’m pretty sure there was more…I lost count due to being in a delirium of happiness.
Luckily and miraculously, folks had saved room for some almond cookies. Thank goodness, because as the food blogger in the crowd, I had a reputation to uphold and it was clear that I was completely out-matched here.
Happily, the almond cookies, which are an almond spin on traditional sugar cookies, were a hit. The dough is a quick combo of butter, almond meal, flour, sugar, eggs and some almond extract that you chill for a couple of hours and then form into little balls with an almond pressed into the center.
They are very modest looking little cookies, but I’ll just tell you now that the Southern husband…not usually an eater of multiple cookies…ate multiple cookies. Perhaps double digits of cookies. Which made for a very happy start to the New Year…and now on to planning the St. Patrick’s Day feast for next month!Print
- 2 sticks (one cup) cold unsalted butter, cut into small cubes
- 1 1/3 cups almond flour (I like Bob’s Red Mill)
- 1 egg
- 1 teaspoon almond extract
- 1 3/4 cups flour
- 1 cup granulated sugar, plus extra for sprinkling
- 1/2 teaspoon baking soda
- Whole raw almonds
- Beat butter and almond meal in a mixer until well combined, about 2 minutes.
- Add the egg and the almond extract and beat for another 30 seconds.
- Put the flour, sugar and baking soda in a medium bowl and stir with a whisk until thoroughly combined. Add to the butter mixture and beat on low speed until dough comes together.
- Form dough into a large ball and cover with plastic wrap. Chill for two hours.
- Preheat the oven to 325 and line cookie sheets with parchment paper or silicone mats.
- Roll tablespoon sized pieces of the chilled dough into balls and press them down into round cookie shapes. Press an almond into the center of each one and sprinkle with a little sugar.
- Bake for 18 minutes or until they just start to turn a tiny bit of golden. Cool for a few minutes on the cookie sheets and then finish cooling them on racks.