Variation of a recipe called “Chinese Almond Cookies” from Sunset Magazine. These are easy to make and perfect to prepare alongside your kids.
- ½ lb (225 gr) butter, room temperature
- 1 cup sugar
- 1 large egg + 1 large egg yolk
- ½ tsp almond extract
- 2½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 Tbsp milk
- ⅓ cup blanched almonds, whole or sliced
- 2 Tbsp sesame seeds
Preheat oven to 325°F/163°C.
In a large mixing bowl with a hand mixer, or with a stand mixer, beat butter and sugar until smooth and fluffy. Beat in the whole egg and almond extract. Sift the flour, baking powder, and salt together. Stir into batter and mix until combined.
Shape dough into 1-inch balls and place 1 inch apart on a buttered or lined baking sheet. In a small bowl, whisk egg yolk with milk. Brush the cookies lightly with the egg wash. Sprinkle with sesame seeds and then press an almond into the top, flattening each cookie slightly.
Bake 15 to 20 minutes until lightly golden. Cool on cookie sheet for 5 minutes and then transfer to a rack with a spatula to cool completely. After they’ve cooled, keep covered for freshness. They freeze well for up to a month.