These gluten-free Chinese almond cookies are crisp, buttery and delicious, and you don’t have to be gluten free to completely fall in love with them. Mildly sweet and full of almond flavour, you’ll just think they’re “regular” cookies, and it will be hard to stop at only one!
Makes: 45 cookies
Prep time: 40 minutes
Baking time: 20 minutes
- 200g brown rice flour
- 120g tapioca starch
- 120g blanched almond flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, at room temperature
- ¼ cup almond paste, at room temperature
- ½ cup caster sugar
- 1 egg, at room temperature
- 1 tsp almond extract
- egg wash (1 egg + 1 tsp water)
- sliced almonds, for topping the cookies
- ¾ cup butter = 168g
- 100g almond paste = approximately ⅓ cup + 2 packed tbsp
- Marzipan is not the same as almond paste, and it cannot be used as a substitute in this recipe.
- I like to measure out the butter and almond paste while they’re cold and put them in a mixing bowl to let them come to room temperature before beating. It’s easier to handle and measure them when they’re cold.
- Tapioca starch = tapioca flour
- The butter mixture can be creamed by hand using a wire whisk.
- Weighing out the dough to 20g each is optional, but it makes for more “perfect”-looking cookies!
- Lard is used in some almond cookie recipes instead of butter and would make these cookies dairy free and more crisp. But lard will not give as much flavour as butter.
- If you use margarine to replace the butter, be sure the packaging states clearly that the margarine is dairy free if you are lactose intolerant.
- If your oven has uneven hot spots, turn the baking tray halfway through baking.
- Store the cookies in a sealed container or bag for up to one week.
- For detailed instructions – with images – on how to make these cookies, check out the recipe on my website.