These gluten free Chinese almond cookies are not only perfect for Chinese New Year but everyday treats. They are tender yet have a nice crisp bottom as well as edges. Similar to Gluten Free Vanilla Wafers but lighter and more buttery, these cookies can be used as a treat, in parfaits, or as no-bake pie crusts (when crushed and combined with melted butter). These round cookies represent coins, which are said to bring good fortune.
Flour to Use:
This recipe calls for Carla’s Gluten Free All-Purpose Flour Blend. Click here to learn how to make it.
Gluten Free Chinese Almond Cookies
These buttery gluten free Chinese almond cookies are crisp on the bottom and edges but tender in the center. They can also be used to replace vanilla wafers.
- 3/4 cup (82g) superfine almond flour (Bob's Red Mill)
- 8 tablespooons (1/2 cup/1 stick) unsalted butter (or dairy-free margarine*) at room temperature, cut into 8 pieces
- 1/8 teaspoon salt
- 1/2 cup + 2 tablespoons (128g) granulated sugar
- 1 large egg (or 1 tablespoon dairy-free margarine + 2 tablespoons liquid from can of cannellini beans)
- 1 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1 cup + 2 tablespoons (166g) Carla's Gluten Free All-Purpose Flour Blend recipe (See link to recipe above)
- 1/4 teaspoon baking soda
- 50 each thinly sliced almonds
Cream the butter and almond flour in the bowl of your electric mixer on medium speed for about 1 minute or until creamy.
Add the sugar and salt and beat another 2 minutes or until most of the sugar breaks down.
Beat in the egg and vanilla extract on medium-low, just until combined.
In a separate bowl, combine the flour blend and baking soda; add all at once to the mixing bowl. Beat on medium speed until thoroughly combined.
Wrap the dough in plastic wrap and chill overnight or at least 2 hours.
Preheat the oven to 325ºF. Line up to four cookie sheets with silicone baking mats or parchment paper.
Scoop the dough into 3/4 to 1-inch round balls. (I used a 1-inch wide spring-actioned cookie scooper.)
Distribute up to 14 balls on each mat, evenly spaced, and add an almond slice to the top of each ball. Flatten the balls about halfway using fingers or a glass.
Bake on the center shelf of the oven for 9 minutes or until a slight blond/golden color forms at the bottom edge of the cookies.
Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
Store leftovers in a zipper storage bag and freeze. Defrost at room temperature.
Traditionally, you are supposed to baste the top of each cookie with a beaten egg to create a shiny surface. I don't think they look very nice that way, and it causes them to brown on top. Plus, once the cookie expands only the center is shiny. You can either baste the dough with just beaten egg white (not listed above), which will create shine, or omit that step completely (like I did).
*One brand of dairy-free margarine is Smart Balance or use Earth Balance baking sticks, which is also vegan. Update: my newest favorite dairy-free alternative to butter is 75% unrefined palm oil and 25% full-fat coconut milk.