Black Sesame Almond Cookies
Black Sesame Almond Cookies
Alison Kan
12
10 minutes
15 minutes
cookies
I was inspired by my mom's love for Chinese almond cookies, which are often served at Chinese holiday celebrations, such as Lunar New Year, and also at restaurants after your meal accompanied by fruit. These cookies blend the rich nuttiness of the black sesame butter into the nostalgia of a Chinese almond cookie for the perfect, not-too-sweet cookie that goes great with a cup of tea.
Ingredients
- 1 1/2 tbs of Rooted Fare’s Black Sesame Crunchy Butter
- 3/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup almonds, lightly toasted
- 6 tbs of butter, melted
- 1 egg yolk
- (Optional) sliced almonds for garnish
Directions
Toast your almonds in a dry pan on low heat for 4-5 minutes, stirring often. Let cool and then pulse in a food processor or blender to make a coarse almond flour.
Add the almond flour to your mixing bowl along with the rest of the dry ingredients. Whisk thoroughly to prevent any lumps.
Add in melted butter, egg yolk, and Black Sesame Crunchy Butter and use a spatula to combine all the ingredients until it forms a crumbly dough.
Set the dough aside to rest in the refrigerator for at least 1 hour.
Preheat the oven to 325F.
Divide the dough into 12 balls, about 1 1/2 inches wide.
Flatten the dough onto a lightly greased or parchment-covered baking sheet. Optionally, garnish with sliced almonds.
Bake cookies for 15 minutes or until lightly golden brown around the edges. Let cool and enjoy!
1 comment
Loved this recipe! One suggestion is to update the prep time to 1 hr 10 min since the dough has to be chilled for an hour.