![\"Almond](\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2014\/04\/single-cookie-e1397176889444.jpg\")
<\/a>Made with almond meal instead of wheat flour, these gluten-free almond cookies are a fascimile of my favorite Chinese almond cookies but they’re still yummy!<\/p><\/div>\n
In adulthood, my almond obsession continues: I swoon for sweet frangipane tarts and I can devour a dozen delicate amaretti cookies at one sitting. And then there are Chinese almond cookies. I don\u2019t remember having them in Singapore but as a college student in Seattle, I\u2019d often buy them at the Chinese bakery in Chinatown in addition to the barbecued pork buns and egg tarts that offered a taste of home. When I was researching The Asian Grandmothers Cookbook<\/em>, I saw many recipes in old cookbooks but it never occurred to me to make them at home. Until now.<\/p>\n By chance, I came across this honey almond cookie recipe<\/a>. Another coincidence occurred when fellow Let\u2019s Luncher Grace of HapaMama.com resurfaced an old blog post about Chinese almond cookies in commemoration of Chinese Almond Cookie Day on April 9 (who knew?).<\/p>\n You don’t have to wait long for these cookies to bake–go water your plants, read a page or two from your book and ding… they’re done!<\/p><\/div>\n The almond cookie I came up with tastes similar to Chinese almond cookies but are softer and chewier, lacking the crunch of the true specimen (visit\u00a0HapaMama.com<\/a>\u00a0for Grace’s\u00a0version of a more traditional Chinese almond cookie). But I\u2019m not complaining: This cookie is mighty tasty considering it’s\u00a0gluten-free, has no refined sugars, and takes barely10 minutes of active time. Plus, it fulfilled the three-ingredient challenge!<\/p>\n ~~~<\/p>\n Gluten-Free Almond Cookies<\/strong><\/span><\/p>\n This is a basic, basic gluten-free cookie recipe made with almond meal. If I weren\u2019t restricted to just three ingredients, I\u2019d add vanilla, baking soda (1\/4 teaspoon) to give it more rise, and some almond extract (1\/4 teaspoon) for a more almondy flavor. Oh and crown each cookie with an almond sliver to pretty them up some more! Almond meal is basically ground blanched almonds. It\u2019s a pricy package–$8.99 per pound but it\u2019s very useful in gluten-free baking. Even if you’re not gluten-free, try replacing some of the wheat flour with almond meal in a favorite cake or muffin recipe–you\u2019ll reduce total carbs and give yourself a good dose of Vitamin E and manganese.<\/p>\n Makes: 3 dozen cookies 1\/4 cup salted butter, softened In a medium bowl, mix the butter and honey until well blended. Add the almond meal and mix until a soft dough forms. Cover with plastic wrap and refrigerate for about 30 minutes or so until the dough firms up a little.<\/p>\n Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.<\/p>\n Take dough out of the fridge and roll into 1-inch balls with damp hands. Place them on the parchment and flatten with the back of a wet spoon. Sprinkle turbinado sugar with or without abandon!<\/p>\n Bake for 8 to 9 minutes or until the edges turn golden brown. Remove from the oven and let cool for about 10 minutes before removing to a cooling rack. The cookies will be soft so handle with care.<\/p>\n Enjoy immediately or store in an airtight container.<\/p>\n **Addendum: if you refrigerate\u00a0the baked cookies, they’ll be firmer and in my opinion, taste even better!<\/p>\n ~~~<\/p>\n Today\u2019s post is part of our monthly Let\u2019s Lunch Twitter blogger potluck and we\u2019re featuring\u00a03-ingredient recipes!<\/p>\n For more Let\u2019s Lunch posts, follow #LetsLunch on Twitter or visit my fellow bloggers below:<\/p>\n Mac and Cheese and Peanut Butter Cookies<\/a>\u00a0at Tea and Scones.<\/p>\n Filipino Sticky Rice Logs<\/a>\u00a0at Asian in America.<\/p>\n Easier Chicken and Dumplings<\/a>\u00a0at A Cook and Her Books.<\/p>\n Turkish Sesame Sweet<\/a>\u00a0at Monday Morning Cooking Club.<\/p>\n Trinidadian Mango Chow<\/a>\u00a0at Spicebox Travels.<\/p>\n<\/a><\/a><\/p>\n
\nTime: 10 minutes active, 30 minutes resting,\u00a08 minutes baking<\/p>\n
\n1\/4 cup honey
\n2 -1\/2 cups almond meal
\nTurbinado sugar for sprinkling (OK, so I cheated and added a 4th ingredient, but it’s only for decoration!)<\/p>\n