¾ cups gluten free self-rising flour (or use substitution in blog post)
⅔ cup granulated sugar
12 tablespoons (3/4 cup) butter, at room temperature
2 eggs, divided
1 teaspoon almond extract
almonds, for decorating
Sift together flour and sugar into a large bowl.
Add butter and whisk until creamed together.
Lightly whisk one egg in a small bowl, saving the other egg for now. Add the egg to the butter, sugar and flour mixture and mix until incorporated. Add almond extract and mix again.
Gather together the dough into a loose ball and refrigerate for at least 30 minutes.
Open your oven and situate the racks in your oven to the top third and bottom third of your oven. Preheat oven to 350 degrees.
Line two baking sheets with parchment paper or silicone mats. Remove dough from fridge and form into 1-inch balls. Flatten each ball slightly as you place it onto the baking sheet. Continue forming balls and placing them on the baking sheet approximately 2 inches apart.
Whisk the remaining egg and add about a tablespoon of water to thin it slightly. Press an almond into the center of each ball. Using a pastry brush, glaze each cookie with the egg wash.
Bake the cookies for 10-12 minutes, rotating the pans on the oven racks halfway through. Remove the cookies from the oven when they're golden brown and transfer to a wire rack for cooling.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/01/gluten-free-chinese-almond-cookies.html