Chinese Almond Cookies

I had some leftover almond that I needed to use up, about 1/3 cup of it.  Just nice that we finished the oatmeal cookies that I made for our snack so I wanted to use the almond to make cookies.  A fool proof recipe that I made before and also must be easy.  So I picked this almond sugi cookies recipe that I made dozen of times and added the chopped almond.

I really loved the extra crunch from the chopped almond and this cookie was very yummy.  So suitable for Chinese New Year too. 

Click this link for the recipe I used, except I double the recipe and added 1/3 cup of whole almond, chopped.  Need to double the recipe because of this shape, it's a much bigger cookie.  For the shape, just pinch a bigger dough, roll into ball and flatten it and lightly press it on the parchment paper.  For the almond essence, I did not double it.

The baking time is the same and use a scraper or frosting knife to remove the cookies to cool on the wire rack.  This cookie is pretty fragile but absolutely yummy!