Time: 1 hour 40 min.
Complexity: easily
Servings: 12

"Growing up, crisp, shiny almond cookies were my favorite treat from Chinese restaurants," shares Molly Yeh. "They were usually served with or instead of fortune cookies, and they were truly special. My New Year's version of almond cookies has sprinkles that resemble fireworks, and they're a little softer and chewier in the center than those crumbly cookies from my childhood."

Ingredients:

• 0.5 cups (115 g) unrefined coconut oil at room temperature
• 1/4 tbsp. (50 gr.) granulated sugar
• 1/4 cup (50 g) dark brown sugar
• 3/4 teaspoon coarse salt
• 2 large eggs, separate the whites from the yolks
• 3/4 tsp almond extract
• 0.5 cup (60 g) almond flour
• 1 cup (130 g) premium flour
• 0.5 tsp of soda
• 1/3 cup multi-colored sprinkles (mostly red and gold) + extra for garnish
• Special equipment: 50g ice cream scoop.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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almond flour, eggs, brown sugar

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
• In a large bowl, mix the coconut oil, sugar, and salt until smooth. Add the egg yolks, one at a time, whisking, then add the almond extract. Add the almond flour and stir with a spatula or wooden spoon. Add the flour and baking soda. Knead until the dough is smooth (it will be stiff). Add the toppings.
Step 3
• Add a little water (about 1 teaspoon) to the bowl with the remaining egg whites and whisk until smooth. Set aside.
Step 4
• Using an ice cream scoop, scoop out some dough, smooth the surface, and place it on the prepared baking sheet. Repeat with the remaining dough, placing mounds of dough evenly spaced apart. Press lightly to flatten each dough ball to a thickness of 1 cm. Brush the cookies with beaten egg white, then sprinkle with sprinkles. Bake until lightly golden, about 12 minutes.
Step 5
• Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and let cool completely. Store in a tightly sealed container.

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