These Spiced Chinese Almond Cookies by Rebecca Firth are your new favorite holiday cookie that you didn’t know you needed. The classic, crisp Chinese takeout almond cookie takes on an updated, soft-batch vibe in these super spiced-up renditions. Be sure to add a thorough coat of the cream-egg wash—it’ll give it that über nostalgic, lacquered appearance. Find this more holiday cookies in our Holiday Cookies 2018 special issue!
Spiced Chinese Almond Cookies
- 1 cup (227 grams) unsalted butter, softened
- 1¼ cups (250 grams) granulated sugar
- 1 large egg (50 grams), room temperature
- 1 teaspoon (4 grams) almond extract
- 1¾ cups (219 grams) all-purpose flour
- ¾ cup (95 grams) bread flour
- ½ cup (48 grams) blanched almond flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1.5 grams) sea salt
- ½ teaspoon (1 gram) ground nutmeg
- ½ teaspoon (1 gram) ground allspice
- 30 whole raw almonds (34 grams)
- 1 large egg yolk (19 grams)
- 2 tablespoons (30 grams) heavy whipping cream
- Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and almond extract, and beat until well combined, about 2 minutes. In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using a spatula, scrape sides and bottom of bowl to ensure everything is incorporated.
- Using a 1½-tablespoon scoop, scoop dough, and roll into balls. Place 2 inches apart on prepared pans. Press an almond into center of each ball, and gently flatten into a disk.
- In a small bowl, whisk together egg yolk and cream. Brush egg wash onto top and sides of dough, making sure it is thoroughly covered in wash but not pooling around base of dough.
- Bake until bronzed, 12 to 13 minutes. Hold pans several inches above counter, and drop to deflate cookies slightly. Let cool on pans for 5 to 10 minutes. Remove from pans, and let cool completely on wire racks.