China's classic almond cookie is made here with dairy-free vegetable oil, turning it into a light treat. A practical cookie made with few ingredients in a short time.
Mix the almond flour, flour, oil, sugar, egg, baking powder and salt into a smooth dough.
Form small balls of dough, place them on a baking tray, and press one almond onto each.
Bake in an oven preheated to 170°C for 8 minutes until the edges turn lightly golden.
Don't take the cookies off the tray right away, let them sit for 2-3 minutes first, or they'll fall apart if you try to move them while too hot. Allergens: contains wheat (gluten), egg and tree nuts (almond).
For an extra crisp result, you can leave the cookies in the oven with the door ajar for 2-3 more minutes; just check often so the bottoms don't burn.
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