Recipe: Gluten-free Chinese almond cookies

Almond cookies are traditional for Lunar New Year but are delicious any time. Photo / Fresh Media

These shiny golden almond cookies are a favourite at Lunar New Year celebrations.

They represent gold coins and symbolise wealth and good fortune for the year ahead. Some almond cookie recipes make a dry, crunchy cookie, but these ones are moist and chewy, with a lovely nutty flavour. Best of all, they take minimal effort to make.

Gluten-free Chinese almond cookies

Makes: 26 cookies

Ingredients

3 cups gluten-free almond flour

¼ cup gluten-free coconut flour

1 ¼ cups sugar

2 large eggs, room temperature

1 tsp vanilla essence

2-3 drops almond essence (optional)

A pinch of salt

To decorate

Whole natural almonds

1 egg

1 Tbsp water

Method

1. Preheat the oven to 180C and line two baking trays with baking paper.
2. Stir the almond flour, coconut flour and salt together in a medium bowl to combine and break up any lumps.
3. Gently whisk the eggs, sugar, vanilla essence,and almond essence (if using) together in a large bowl.
4. Stir in the almond flour, coconut flour and salt, and mix together to form a dough.
5. Using 1 tablespoon of dough at a time, roll the dough into balls and place on the lined baking trays, leaving a 5cm gap between them. Use the bottom of a mug to flatten the balls slightly into discs.
6. Whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush this lightly over the unbaked cookies - it will give them a beautiful golden sheen once they are cooked. Press a whole almond into the top of each one.
7. Bake for 16-18 minutes or until the tops are dry to the touch, and edges are lightly browned. Let cool on the baking trays. They will be soft to start with, but will crisp up as they cool.

Afterword

These cookies can be stored in an airtight container for up to 5 days. They will soften up a bit after a day or so.

– fresh.co.nz