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Classic Chinese Almond Cookies – Buttery, Nutty & Perfect for Baking with Kids

ByJenn Giam Smith

Celebrate Lunar New Year or any special occasion with these crunchy, buttery Chinese almond cookies—fun to bake and even better to eat!

Finished Chinese almond cookies on a white circle plate surrounded by Chinese red envelopes, on a dark gray marble counter.

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Jump to Recipe·5 from 1 review

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:

  1. Mix Dry Ingredients: Blend almond and all-purpose flour, sugar, baking powder, and salt in a food processor or stand mixer.
  2. Add Butter: Cube the butter, then pulse until the mixture looks like wet sand.
  3. Incorporate Eggs & Extract: Add the eggs and almond extract, mixing until it has a peanut-butter cookie-like consistency.
  4. Chill Dough: Scoop cookies onto lined baking sheets, then freeze 10–20 minutes.
  5. Shape & Bake: Press cookies slightly, brush with egg wash, top with an almond sliver, and bake at 325°F for about 20 minutes.
Ideas

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.

this post
finished mixed dough in the food processor
cookie scoop
Ideas

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:

  • Measuring Ingredients:
    Little hands can help scoop flour, sugar, and almond flour into bowls. For extra fun, let them sprinkle in the sugar themselves—it’s a small step that makes them feel like they’re really part of the process.
  • Scooping the Dough:
    Give them a cookie scoop and let them scoop dough onto the baking sheet. It’s surprisingly satisfying, and kids love seeing how many cookies they can make!
  • Shaping Cookies:
    Pressing the cookies down is easy for small hands. Use a small jar, the back of a spoon, or even their fingers. Just remind them not to press too hard—the dough is soft and sticky, but that’s part of the fun.
  • Egg Wash & Almond Topping:
    Older kids can brush on the egg wash and gently press the almond slice on top. It’s like decorating your own little cookie masterpiece!
  • Clean-Up Helpers:
    Kids can also help with simple cleanup—wiping counters, brushing crumbs into the trash, or lining baking sheets. It teaches responsibility and keeps the kitchen fun instead of stressful.

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.

kid hands pushing a cookie down
my hand brushing egg wash on a cookie
kid hand pressing almond slice on cookie
My and two of my grisl when they were much younger (1 and 5), helping me with Almond Cookies

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.
Ideas

Storage & Freezing

  • Counter: Up to 5 days in an airtight container
  • Refrigerator: 3–4 weeks
  • Freezer: Up to 4 months (cookies or dough)

I love using Stasher Silicone Bags for freezing both dough and cookies—they make cleanup and storage a breeze!

Did You Make This Recipe?

I’d love to hear how it turned out for you! Leave a comment below and give it a ⭐⭐⭐⭐⭐ rating if you loved it. If you share on Instagram, tag me @cheersjennsmith—I’ll feature your creations in my stories!

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Chinese Almond Cookies laying on a plate in a layered circle.

Chinese Almond Cookies – Buttery, Nutty & Crunchy

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5 from 1 review

  • Author: Jenn Giam Smith
  • Total Time: 1 hour
  • Yield: 26 cookies 1x
  • Diet: Vegetarian
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Description

These classic Chinese Almond Cookies are buttery, nutty, and perfectly crisp around the edges with a melt-in-your-mouth center. A beloved family recipe inspired by my dad’s restaurant days, these cookies are simple to make and even more fun to bake with kids. Whether you’re celebrating Lunar New Year, gifting homemade treats, or just craving something a little nostalgic, these cookies bring the perfect blend of tradition and sweetness to your kitchen.

Ingredients

Units Scale

Instructions

If you’ve never made these cookies before, go to the notes and see the “Tips for Success”

  1. In a food processor or stand mixer with the paddle attachment, blend almond flour, all-purpose flour, cane sugar, baking powder, and kosher salt.
  2. Add the butter cubes, a few at a time, and pulse (or mix) until mixture resembles wet sand.
  3. Mix in eggs and almond extract until fully incorporated (it will be a peanut butter cookie-like consistency).
  4. Transfer the cookie dough to a bowl.
  5. Using a 1.5 tablespoon cookie scoop, scoop onto lined baking sheets.
  6. Freeze dough 10–20 minutes and preheat the oven to 325°F.
  7. Lightly press cookies, brush with egg wash, and top with one almond slice.
  8. Bake at 325°F for ~20 minutes until edges are lightly golden.
  9. Cool on pan 5–10 min, then transfer to a cooling rack.

Equipment

Notes

Tips for Success:

  • Keep butter cold for proper texture.
  • Use almond flour, not almond meal, for best results.
  • Don’t skip freezing the dough before baking.
  • Optional: Substitute lard for butter (180g = 1 cup) but skip freezing if using lard.

Storage:

  • Counter: Up to 5 days in airtight container
  • Refrigerator: 3–4 weeks
  • Freezer: Up to 4 months
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert / Snack
  • Method: Baking
  • Cuisine: Chinese, Chinese-American

Nutrition

  • Calories: 172
  • Sugar: 8
  • Sodium: 45
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 15
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 33

Did You Make This Recipe?

If you share on Instagram, tag me @cheersjennsmith—I’ll feature your creations in my stories!

Photo, Prop Styling, and Food Styling by Jenn Smith © 2022 Always Jenn Smith; Jenn Smith, LLC

This Blog Post is © 2022 Always Jenn Smith™; Jenn Smith, LLC (FKA Smith Country, LLC)  See below for details

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Thank you for visiting!

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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