Gung Gung’s Almond Cookies

From Kristina Cho’s Mooncakes and MIlk Bread, delightful, crisp, buttery almond
cookies.

Servings:

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Asian-American

Almond Cookies Kristina Cho

Instructions

1 In a medium bowl, whisk to combine the flour, baking soda, and salt. Set aside.
2 In another bowl, combine the butter and sugar with a spatula or wooden spoon
until smooth. Add the egg and almond extract and continue to mix until fully
incorporated. Add the dry ingredients and mix until a thick dough is formed (it
will be sticky). Cover the bowl with plastic wrap and chill until slightly firm
but scoopable, about 1 hour.
3 Preheat the oven to 350°F and line two large rimmed baking sheets with parchment
paper.
4 Using a 1 1/2-tablespoon cookie scoop, measure out 1 1/2 tablespoons of dough
and place on the prepared sheet. (Or use a spoon to
5 scoop and roll the dough into a smooth ball, wetting your hands if the dough is
still sticky.)
6 Repeat with remaining dough, spacing them 3 inches apart. Wet your fingers with
water to prevent dough from sticking and gently press down on the dough balls
with your fingers until they are 1/2 inch thick.
7 In a small bowl, whisk the egg yolk and use to lightly brush the tops of the
cookies. Place an almond slice on each cookie.
8 Bake until cookies are golden brown and crisp around the edges, 16 to 18
minutes. Transfer the sheets to a wire rack, sprinkle with flaky salt, and allow
cookies to cool on the sheets for 5 minutes. Transfer cookies to the rack to
cool. Serve warm or at room temperature.