These Vegan Chinese Almond Cookies are nutty in taste and have the texture of shortbread. They require very simple and minimal ingredients to make and are a must for Lunar New Year or any time of the year!
90g (~¾ cup) all-purpose flour
50g (½ cup) superfine almond flour
100g (½ cup) cane sugar
½ tsp baking powder
⅛ tsp fine sea salt
72g (⅓ cup) unsalted, vegan butter, melted
¼ tsp pure almond extract
29g (¼ cup) raw almonds
43g (2 tbsp) maple syrup
- Add the flours, sugar, baking powder and salt to a mixing bowl and combine well.
- Add in the melted, vegan butter and almond extract. Mix until a dough forms. Cover the bowl and transfer the dough to the fridge to chill for at least 30 minutes.
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper or a Silpat.
- When the dough has been chilled, scoop about 20g (2 teaspoons) of the dough and roll it into a ball. Take one of the raw almonds and place it in the center of the dough. Lightly flatten the dough and place it on your baking sheet. Repeat the step until all the dough has been used.
- Lightly brush the top of the cookies with some of the maple syrup. Bake the cookies for 12-18 minutes, or until the edges of the cookies are golden. Allow the cookies to cool for at least 10 minutes before transferring them to a cooling rack.
Keywords: Chinese cookies, Lunar New Year, Chinese New Year, vegan cookies, almond cookies