For these classic Chinese almond cookies, start by preheating the oven to 325° before beating the sugar and butter together. Make sure you give it a few minutes to ensure it’s super light and fluffy before beating in the egg and almond extract. In a separate bowl, combine the flour with the salt and baking powder before adding it gradually to the beaten
mixture.

Once everything is mixed together nicely, roll the cookie dough (if you can stop yourself from eating it raw!) into 1-inch balls and place them 2 inches apart on ungreased baking sheets.

Flatten them slightly with a fork and sprinkle with crunchy almonds before brushing the tops with the egg white and water mix.

Bake the cookies for 14-16 minutes, or until the edges and bottoms are lightly brown. Make sure to cool them for 2 minutes before transferring them over to the cooling rack. Let them cool down for as long as you can wait before enjoying a nice cup of tea or with friends.