Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee. By Andy Liang for Food Network Kitchen
Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any larger pieces of almond flour left in the sifter into the sifted flour mixture.
Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium-low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
Wrap the cookie dough in plastic and chill in the refrigerator for 1 hour.
When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
Scoop the dough by tablespoons (you can also use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
Bake the cookies, rotating the baking sheet halfway through, until golden brown on the edges, 16 to18 minutes. Let cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely, about 10 minutes.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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