This classic Chinese almond cookie is made with liquid vegetable oil instead of dairy, making for a lighter recipe. It is a quick, practical cookie that bakes in a short time with just a few ingredients.
Mix the almond flour, flour, vegetable oil, sugar, egg, baking powder, and salt to make a smooth dough.
Roll the dough into small balls and arrange them on a baking sheet. Press an almond onto each one.
Bake in an oven preheated to 170°C / 340°F for 8 minutes, until the edges are lightly golden.
Do not remove the cookies from the baking sheet immediately; let them rest for 2–3 minutes. They may break if moved while very hot. Allergens: contains wheat (gluten), eggs, and tree nuts (almonds).
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