Traditional Chinese Almond Cookie
Happily Serves 12
ALL ORGANIC INGREDIENTS
1 Cup Butter or Ghee
1 Cup Monk Fruit
2 Eggs (divided)
1 tsp Almond Extract
3 Cups All Purpose Gluten Free Flour
1 tsp Baking soda
1/2 tsp Sea salt
1/4 Cup sliced almonds, or whole almonds for topping the cookie
Cream the softened butter with the sugar in a large mixing bowl.
Add ONE egg and the almond extract. Mix well.
Add flour, baking soda, salt, and blend, using low speed. The dough will be crumbly.
Press the dough tight while rolling into balls.
Place onto an ungreased stoneware.
Gently press down to flatten slightly.
Crack the other egg and divide the egg white from the yolk.
Add 1/2 teaspoon of water to the egg white and mix with a fork.
Brush each cookie with the egg white.
Top each cookie with either a single whole almond, or several sliced almonds.
Bake at 325 degrees F. for 14-16 minutes, until edges and bottoms are lightly browned.
Remove and let sit for two minutes before transferring to a wire rack to cool completely.