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!
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