Almond Coin Cookies

Ingredients:

• 1 cup (125g) all-purpose flour
• 1/3 cup (40g) almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 8 tablespoons (113g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon almond extract
• 2 large egg yolks, at room temperature (divided)
• 15 whole blanched almonds (20g)

Directions:

1. Sift together the all-purpose flour, almond flour, baking soda, and sea salt in a large bowl. Whisk in any bits of almond flour left in the sifter.
2. Beat the butter and sugar in a stand mixer with a paddle attachment on medium-high speed until light and fluffy (about 4 minutes). Add the almond extract and 1 egg yolk, beating until smooth (about 2 minutes). Scrape down the bowl as needed.
3. Reduce mixer speed to low and gradually mix in the dry ingredients until fully combined. Wrap the dough in reusable food wrap and refrigerate for 1 hour.
4. Preheat the oven to 350°F and line a baking sheet with Bulk Barn parchment paper. Whisk the remaining egg yolk with 1 tablespoon of water. Scoop tablespoon-sized portions of dough, roll them into balls, and flatten slightly into 2-inch rounds to resemble coins. Press a blanched almond into the center of each cookie and brush with the egg wash for a shiny, golden finish.
5. Bake for 16-18 minutes, rotating the sheet halfway through, until the edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Store your Almond Coin Cookies in an airtight container at room temperature for up to 5 days or freeze to enjoy during the entire Lunar New Year season.