Do you remember the pink box with white twine wrapped around it of Twin Dragon Almond Cookies (Chinese Style)? When I was a kid, my Mom would sometimes treat us to a box of these delicious cookies (my parents didn’t believe in buying store bought baked goods…we had to make ‘n’ bake it from scratch). These cookies were incredibly tasty and had a delicate crispiness. A cookie that was neither too soft or hard. They were my favorite. Then…some time – I don’t know when, the recipe changed. Could never figure out what quite happened. The cookies were still good, but the texture and some of the flavor changed. My guess (without doing much research on the matter) was that they changed the oil used in the cookie (from lard to a more healthier oil?).
Over the years I’ve been on the lookout for an Almond Cookie recipe. Garrett McCord from SimplyRecipes.com shared this delicious recipe. While they are similar to the ones I just described, these are a classic all their own. They are my new favorite cookie (and I love cookies!).
- You can purchase Almond Flour at Trader Joe’s
- 15 minutes was the perfect baking time.
- While cookies are baking, keep the remainder of the cookie dough refrigerated.
- Using a medium-sized cookie scoop worked out perfect.
- Use parchment paper or a Silpat for easy removal.
1 1/3 cups of almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds