Name: Lunar New Year Almond Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 cookies
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup almond flour, toasted and cooled (see Cook's Note); 1 teaspoon kosher salt; 1/2 teaspoon baking powder; 1 1/3 cups granulated sugar; 2 sticks (1 cup) unsalted butter, at room temperature; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 12 whole almonds (see Cook's Note), for decorating

Directions

Watch how to make this recipe.

With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
Preheat the oven to 350 degrees F. 
Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!

Cook’s Note

Toast the almond flour in a small skillet over medium-low heat, stirring once, until aromatic and lightly colored, 7 to 10 minutes. Let cool completely before using. If using raw almonds, toast until aromatic and a little crispy when cooled, 7 to 10 minutes. 