125g (1 cup) all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
113g (1/2 cup; 1 stick) unsalted butter, softened
130g (2/3 cup) sugar
1 large egg
3/4 teaspoon pure almond extract
1 large egg yolk
15 sliced almonds
Flaky salt, for topping
In a medium bowl, whisk to combine the flour, baking soda, and salt.
In another medium bowl, mix to combine the butter and sugar with a flexible spatula until smooth. Add the egg and almond extract and continue to mix until fully incorporated. Add the dry ingredients and mix until a thick dough is formed (it will be sticky). Cover the bowl with plastic wrap and chill until slightly firm but scoopable, about 1 hour.
Preheat the oven to 350°F and line two large rimmed baking sheets with parchment paper.
Using a 1 1/2-tablespoon cookie scoop, measure out 1 1/2 tablespoons of dough and place on the prepared sheet. (Or use a spoon to
scoop and roll the dough into a smooth ball, wetting your hands
if the dough is still sticky.) Repeat with remaining dough, spacing them 3 inches apart. Wet your fingers with water to prevent dough from sticking and gently press down on the dough balls with your fingers until they are 1/2 inch thick.
In a small bowl, whisk the egg yolk and use to lightly brush the tops of the cookies. Place an almond slice on each cookie.
Bake until cookies are golden brown and crisp around the edges, 16 to 18 minutes. Transfer the sheets to a wire rack, sprinkle with flaky salt, and allow cookies to cool on the sheets for 5 minutes. Transfer cookies to the rack to cool. Serve warm or at room temperature.
Excerpted from Mooncakes and Milk Bread by Kristina Cho. Copyright 2021 by Kristina Cho. Photographs copyright Kristina Cho. Used by permission of Harper Horizon, an imprint of HarperCollins Focus LLC.
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