Chinese almond cookies

Photo: Red House Spice

Wei's are made with oil, not butter, so they're crisp and sandy, with a whole almond pressed in the top. Skip the egg wash and they're vegan.

From Wei Guo at Red House Spice · @red.house.spice

Flour, almond flour, sugar and leaveners bound with neutral oil instead of butter, shaped into small balls with a toasted almond pressed in, glazed and baked crisp.

You need

• 2 cups (250 g) all-purpose flour
• 1 1/3 cups (130 g) almond flour
• 1/2 cup (100 g) white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120 ml) neutral oil
• 40 toasted almonds
• 1 egg yolk mixed with 1/2 tsp water (skip for vegan)

How to make it

1. Heat the oven to 350°F (320°F fan) and line a sheet with parchment.
2. Mix the flour, almond flour, sugar, baking powder, baking soda and salt with a fork.
3. Pour in the oil and mix until no dry flour is left, then press it all into one mass. It will be crumbly; that's right.
4. Divide into 40 pieces (about 1/2 oz, 15 g each) and press each into a ball. Push an almond halfway into the top.
5. Brush with the yolk wash if using.
6. Bake 18 to 20 minutes on the middle rack, until nicely browned. Cool completely on a rack; they crisp as they cool.

For a swap: Sturdy and crumbly-crisp. Packs well.

Written in our own words from Wei Guo's recipe, with their quantities. The original: Chinese almond cookies, Red House Spice.

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