Chinese Almond Cookies

This iconic Chinese take-out dessert gets a makeover with a triple hit of nuts—almond flour, almond oil, and pure almond extract. Together with whole-grain cornmeal, the almonds give the cookies a subtle sweetness and delicate crunch, as well as their signature golden color. What I couldn’t bear to change from the original is the decorative garnish: sliced almonds toasted right into the crackly disks.

TIP: Buy the finest grind of cornmeal you can find, or the cookies will end up tough and gritty. I like the Indian Head brand.

makes about 5½ dozen

gluten-free

1. Whisk the cornmeal, almond flour, baking soda, and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until pale and creamy. Scrape down the bowl. Turn the speed to medium and add the oil in a steady stream, beating until well mixed, then beat in the egg and almond extract until just incorporated. Scrape down the bowl. Turn the speed to low and gradually beat in the dry ingredients until just combined. Cover with plastic wrap and refrigerate for at least 1 hour to let the cornmeal soften.

2. Position a rack in the center of the oven and preheat to 350°F. Line two large cookie sheets with parchment paper.

3. Using a 1½-teaspoon (1¼-inch) cookie scoop or a teaspoon measure, drop the dough by rounded teaspoons onto one of the prepared sheets, spacing them 1½ inches apart. Press 3 sliced or slivered almonds on top of each ball to flatten the dough into ½-inch-thick disks.

4. Bake until the cookies are golden and crackly, about 12 minutes. While the first batch bakes, drop the remaining dough on the second sheet and top with almonds. Bake after the first sheet comes out.

5. Cool completely on the sheet on a wire rack.

MAKE AHEAD

The dough can be refrigerated for up to 1 day. The cookies will keep at room temperature for up to 5 days or in the freezer for up to 1 month.