Description
This recipe creates vibrant emerald-green Chinese almond cookies with a matcha twist, offering a comforting aroma and melt-in-your-mouth texture. They are an easy, family-friendly treat perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour (or blanched almond meal)
- 0.75 cup granulated sugar
- 0.75 cup vegetable shortening
- 1 large egg, at room temperature
- 1 teaspoon alcohol-free almond extract
- 1 teaspoon baking powder
- 0.25 teaspoon fine sea salt
- 2 tablespoons matcha powder, culinary grade
- 24 whole blanched almonds
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon toasted black sesame seeds
Instructions
- Prep Oven and Sheets: Preheat your oven to 350(F (180(C). Line two large baking sheets with parchment paper, preparing them for your cookies.
- Cream Wet Ingredients: In a large mixing bowl, cream together the vegetable shortening and granulated sugar using an electric mixer on medium speed. Continue until the mixture is light and fluffy, appearing pale and airy. Beat in the whole egg and almond extract until fully incorporated and smooth; the mixture will smell wonderfully fragrant.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, fine sea salt, and matcha powder. Mix until all the dry ingredients are evenly combined and boast a uniform green hue.
- Form the Dough: Gradually add the dry matcha-infused ingredients to the wet mixture, mixing on low speed until a soft, uniform dough forms. Be careful not to overmix, as this can make the cookies tough.
- Shape and Garnish Cookies: Roll the dough into 24 evenly sized balls, each approximately 1 inch (2.5 cm) in diameter, and place them about 2 inches (5 cm) apart on your prepared baking sheets. Gently press one whole blanched almond into the center of each cookie dough ball, slightly flattening the cookie.
- Egg Wash and Sesame: In a small bowl, whisk together the egg yolk and water to create an egg wash. Lightly brush the tops of all the cookies with this wash for a subtle sheen. Evenly sprinkle the toasted black sesame seeds around the central almond on each cookie, ensuring they adhere well and create a striking visual contrast.
- Bake Until Set: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers appear set. The matcha color will deepen slightly during baking.
- Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack. Let them cool completely to set their texture, making them easier to handle.
Notes
If dough seems too crumbly, add 1-2 teaspoons of water until it just comes together. For gluten-free, swap all-purpose flour for a good quality gluten-free flour blend (with xanthan gum). For dairy-free, stick with vegetable shortening.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cookie (28 g)
- Calories: 180 calories
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg