Buttery Lunar New Year Almond cookies

Ingredients

• 120 g all purpose flour
• 60 g almond flour
• 50 g caster sugar
• 1/2 tsp baking soda
• 112 g butter, cold and cubed
• 1 egg yolk, room temperature
• 1 Tbsp miso
• 1/2 tsp almond extract
• 1/2 tsp vanilla paste
• 50 g almond slices
• 1 egg yolk, beaten

Steps

1. In a large bowl, sift in the flour, almond flour, sugar and baking soda. Mix to combine.
2. With clean hands, rub and pinch the butter into the dry ingredients to evenly distribute the butter, until the mixture resembles pebbly flour. Add the egg yolk, miso and the almond extract. Mix to combine, just until a cohesive dough forms.
3. Shape the dough into log, cover with plastic wrap and refrigerate for at least 60 minutes, or up to overnight.
4. About 30 minutes before baking, preheat oven to 180ºC and place a rack in the Centre. Line 1 baking sheet with parchment paper.
5. Cut the dough into twelve equal portions. Shape each portion into a ball. Transfer to the prepared sheets. Flatten each dough ball into log round about 6.5 cm in diameter.
6. Add two to three almond or almond slices to the center of each cookies and press down gently. With clean fingers, press down on the almond so they stick to the dough.
7. Brush each cookies with the egg wash.
8. Bake for about 13 minutes, until the tops are golden and the edges begin to darken.
9. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
10. Store leftover cookies in an airtight container at room temperature for up to 3 days.
11. Enjoy.