Chinese Almond Cookies

Ingredients:

1 ½ cups rice flour
1 cup icing sugar
1/2 cup blanched almonds, finely coarse
1 egg
60 mL almond oil

Egg Wash:

1 egg yolk
1/2 tbsp water

Garnish:

12 blanched almonds, split into half.

Method:

Preheat oven to 160 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, mix-in all ingredients and knead to smooth and soft dough, divide dough into 25 pieces of dough balls (about a walnut size); set aside covered.

Lightly greased or flour a cookies mold, press a smooth dough ball into mold and tilt out cookies carefully (I use jelly/pudding plastic mold).

Alternatively, roll out dough flat to about quarter inch thick and cut accordingly with cookies cutter.

Place shaped cookies onto the prepared tray, brush-on egg wash and press a piece of half almond onto center.

Bake cookies in the preheated oven for 40 minutes or until golden brown and fragrant.

Remove from oven, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 25 cookies.