Classic Chinese Almond Cookies – Buttery, Nutty & Perfect for Baking with Kids
Celebrate Lunar New Year or any special occasion with these crunchy, buttery Chinese almond cookies—fun to bake and even better to eat!
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Chinese almond cookies have always held a special place at our table—not just during Lunar New Year. My version is a more Americanized take on the traditional cookies, which often use lard and are hand-mixed. But my dad tried these on one of our last visits before he passed away and gave them his seal of approval. He even said they reminded him of my Grammy’s (Nǎinai 奶奶) cookies from his youth. So, I’m keeping this recipe just as it is!
These cookies are buttery, slightly sweet, and have a light nutty flavor—perfect for enjoying any time of year!
CHEERS 🥂 JENN
Why Chinese Almond Cookies Are Special
Chinese almond cookies are a treat many Americans recognize from buffets and restaurants. While the exact history isn’t clear, they are generally thought to have been created by Chinese immigrants in the U.S. before 1900. Today, they’re a beloved Lunar New Year staple, often given as gifts symbolizing coins and good fortune.
Quick Overview: Baking Instructions
If you just want the recipe, scroll down to the recipe card. But if you love tips for success (and a peek behind the kitchen curtain), here’s how I make them:
- Mix Dry Ingredients: Blend almond and all-purpose flour, sugar, baking powder, and salt in a food processor or stand mixer.
- Add Butter: Cube the butter, then pulse until the mixture looks like wet sand.
- Incorporate Eggs & Extract: Add the eggs and almond extract, mixing until it has a peanut-butter cookie-like consistency.
- Chill Dough: Scoop cookies onto lined baking sheets, then freeze 10–20 minutes.
- Shape & Bake: Press cookies slightly, brush with egg wash, top with an almond sliver, and bake at 325°F for about 20 minutes.
Jenn’s Kitchen Tips:
If using a food processor, transfer dough to a bowl and gently fold it a couple of times to ensure even mixing.
Cooking with Kids – A Fun Family Activity
One of my favorite parts of this recipe is how easy it is to involve kids of all ages. Even my youngest has helped (with supervision, of course!), and it’s always full of giggles, flour-covered faces, and little “secret taste tests.”
Here’s how kids can safely join in:
Every child is different, so adjust based on age, attention span, and how much mess you’re up for. Don’t worry if it gets a little messy—that’s part of the magic of baking together!
Baking these almond cookies with your kids is about more than just dessert—it’s a little family tradition, full of memories, laughter, and the smell of something buttery and nutty filling your home.
Tips for Success
- Butter: Keep it cold. Cube it first, then freeze until ready to use.
- Almond Flour: Use almond flour, not almond meal, for the right texture.
- Freezing Dough: Don’t skip freezing the dough before baking. It keeps cookies from spreading too much.
- Optional Substitutions: Lard works as a substitute for butter (180g = 1 cup), but skip the freezing step if using lard.
Jenn’s Note:
The dough will be soft, be careful not to push too hard if you’re using a mason jar or spoon. It just sticks to it. I have found your hands/fingers are the best tool for this job.
Step eight: Eggwash the top of the cookies and press in an almond sliver.
Step nine: Bake at 325°F For approximately 20 min or when the bottom edges of the cookies are a light golden color. ***If you have to put cookies on the bottom and middle rack, rotate half through to ensure even baking.
Let cool on the pan for about 5/10 min. Then transfer to a cooling rack.
Some Tips for Success
Although these cookies are actually really easy to make, these tips will help ensure success the very first time you make them.
- Make sure the butter is cold. Cube it first, then place it in the freezer until you’re ready to use it. It’s easy to cut before you put it in the freezer
- Use almond flour, not almond meal. They are not the same and you will have sad cookies.
- Do not skip freezing the dough on the pan for 10-20 minutes before baking.
- The ONLY substitute I will say is ok, is if you want to change the butter to lard. If you do, however, you will need to weigh the lard and use 180g to equal 1 cup. If you use lard, do not freeze it.
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
This particular recipe is one that I love because all my kids help and can! Seriously! Even my youngest helped as a baby! For more details on baking with kids check out my Must-Know Tips for Baking with Kids blog post.
Storage Details
Store completely cooled cookies in an airtight container. They will last as follows:
- on the counter for up to 5 days
- in the refrigerator for up to 3 to 4 weeks.
- in the freezer (in a freezer-safe bag/container) for up to 4 months
You Can Also Freeze the dough!!!
Freeze the cookie dough in a freezer-safe bag/container for up to 4 months. I LOVE the Stasher Silicon Bags for pretty much everything, including freezing.
Check out my blog post on How to Freezing Cookie Dough to get all the details on the easiest way to do this.
Did you try it, have questions?
Please leave your feedback and rate these Chinese Almond Cookies using the star icons on the recipe card. Your input would help me improve this and future recipes. Thank you!
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It’s always wonderful to see loved ones coming together over delicious food.
Chinese Almond Cookies
- Total Time: 1 hour
- Yield: 30 cookies 1x
Description
This recipe for Chinese almond cookies is buttery and sweet with a light nutty flavor. They’re a must for your Lunar New Year Celebrations! But they’re so good I know you’ll serve them all year long!
Ingredients
- 1 1/4 cups of almond flour (lightly packed)
- 1/4 tsp of kosher salt
- 1 3/4 cups of all-purpose flour
- 1 1/8 cups of granulated sugar
- 1/2 teaspoon of baking soda
- 1 cup unsalted butter (cut into cubes, then chilled)
- 3 eggs (2 for the dough and 1 for egg wash right before baking)
- 1 teaspoon of almond extract
- Thinly sliced almonds (this is for the top)
Instructions
- Before you get started, go to the notes and see the “Tips for Success”
- In a food processor or stand mixer with the paddle attachment, blend together the almond and all-purpose flour, sugar, baking powder, and salt.
- Then add the butter cubes (a few at a time) and pulse until “mixed” it will look a bit like wet sand.
- Add the eggs and almond extract. pulse in the food processor until fully incorporated (it will be a peanut butter cookie-like consistency).
- Transfer the cookie dough to a bowl.
- Using a 1.5 tablespoon cookie scoop, scoop onto lined baking sheets.
- Place these pans in the freezer and preheat the oven to 325°F (The dough should freeze for about 10-20 minutes).
- Pull one pan out at a time, press the cookies with a small jam mason jar, back of a spoon, or your fingers until they are about .5/.25 inches thick.
- Egg wash the top of the cookies and press in an almond sliver.
- Bake at 325°F For approximately 20 min or when the bottom edges of the cookies are a light golden color. ***If you have to put cookies on the bottom and middle rack, rotate half through to ensure even baking.
- Let cool on pan for about 5/10 min. Then transfer to a cooling rack.
Equipment
Cuisinart 14-Cup Food Processor
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
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ThermoWorks Hi-Temp Silicone Spatula
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Some Tips for Success
Although these cookies are actually really easy to make, these tips will help ensure success the very first time you make them.
- Make sure the butter is cold. Cube it first, then place it in the freezer until you’re ready to use it. It’s easy to cut before you put it in the freezer
- Use almond flour, not almond meal. They are not the same and you will have sad cookies.
- Do not skip freezing the dough on the pan for 10-20 minutes before baking.
- The ONLY substitute I will say is ok, is if you want to change the butter to lard, if you do, however, you will need to weigh the lard and use 180g to equal 1 cup. If you use lard, do not freeze.
How to Store Your Almond Cookies
Store completely cooled cookies in an airtight container. They will last as follows:
- on the counter for up to 5 days
- in the refrigerator for up to 3 to 4 weeks.
- in the freezer (in a freezer-safe bag/container) for up to 4 months
You Can Also Freeze the dough!!!
Freeze the cookie dough in a freezer-safe bag/container for up to 4 months (I use plastic wrap, but that’s because my cookies literally last in the freezer for about a week).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Chinese, Chinese American
Nutrition
- Calories: 172
- Sugar: 8
- Sodium: 45
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
- Cholesterol: 33
Nutritional Facts:
The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
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