Directions
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Preheat oven to 350°F and line two rimmed sheet pans with parchment paper or silicone baking mats.
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In a medium mixing bowl, whisk together the flour, baking soda, almond flour and sea salt until well combined.
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To the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add 1 egg, almond extract and water and mix at medium speed until well combined.
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Reduce the speed of the mixer to low and gradually add the flour mixture, mixing just until the dough clumps together, about 1 minute. Gather the dough together to form a ball. Flatten the dough into a disk, cover in plastic wrap and transfer to the refrigerator to chill for 15 minutes up to an hour.
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While the dough is chilling, whisk the remaining egg in a small bowl for egg wash and set aside.
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Take pieces of chilled dough and roll the dough between your palms into 1 1/2-inch balls. Place the balls 2 inches apart onto the prepared baking sheets. Flatten each dough ball slightly and press an almond (or a few) into the middle.
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Brush the cookie with egg wash and sprinkle with sparkling sugar. Transfer the cookie sheet to the oven to bake, rotating the pans halfway through, until light golden brown, 12 to 15 minutes.
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Allow the cookies to cool to the touch on baking sheet before transferring to a wire cooling rack to completely cool.
From Shawnie's class “Chinese New Year Celebration”
