Chinese Almond Cookies

Method

• Beat the almond flour, salt and butter. Place almond flour, salt and oil in an electric paddle mixer and beat on medium speed for three minutes. The mixture will become smooth and viscous.

  

• Add one of the eggs, leaving the other for later, and the almond extract: stir on low speed until smooth.

  

• Sift together the flour, sugar, and baking soda then add to the butter mixture: at low speed. Mix until just combined.

   

  

• Cool the dough: take the dough, roll it into a disc and wrap it in plastic wrap. Place it in the refrigerator for two hours.

• Preheat oven to 325 °F. Line molds with parchment paper. Place another egg in a bowl and beat.

  

  

• Divide the dough into pieces and roll them into balls about three-quarters of an inch wide. Place them on a sheet about an inch apart, then press lightly with your palm to form a coin.

  

• Sprinkle the chopped almonds over each cookie and press lightly on it, then prepare the beaten eggs. Place a silicone brush on the top of the livers.

• Bake at 325 °F for 13-15 minutes. Bake until golden brown. Cool on a wire rack before serving.