Almond Cookie Recipe
Adapted from Kristina Cho's cookbook "Mooncakes & Milk Bread" - a delicious cookbook - one i really like
1. In a medium bowl combine flour, baking soda, salt with a whisk.
2. In a separate bowl mix combine butter, sugar with a wooden spoon until smooth.
3. Add the egg and almond extract and continue to mix until fully incorporated
4. Add the dry ingredients and mix until a dough is formed. It should be sticky.
5. Cover the bowl with plastic wrap and chill until slightly firm, about one hour.
6. Preheat the oven to 350°F and line 2 baking sheets with parchment paper
7. Use a scoop measure out 1 1/2 tablespoons of dough and place on the prepared sheet.
8. Place, the scooped dough about 3 inches apart.
9. Wet your fingers with water and gently press down on the dough balls with your fingers until they are 1/2 an inch thick.
10. In a small bowl with the egg yolk and use slightly brush the tops of the cookies
11. Place an almond slice on each cookie.
12. Bake until the cookies are golden brown and crisp along the edges about 16 to 18 minutes.
13. Transfer the sheets to wire rack.
14. Sprinkle with flaky sea salt, and allow cookies to cool on the Sheets for about five minutes.
15. Transfer the cookies to the rack
Serve warm or at room temperature