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
- 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 cane sugar
- 1/2 teaspoon of baking soda
- 1 cup unsalted butter (cubed & chilled)
- 3 eggs (2 for dough, 1 for egg wash)
- 1 teaspoon of almond extract
- Thinly sliced almonds for topping
Instructions
If you’ve never made these cookies before, go to the notes and see the “Tips for Success”
- In a food processor or stand mixer with the paddle attachment, blend almond flour, all-purpose flour, cane sugar, baking powder, and kosher salt.
- Add the butter cubes, a few at a time, and pulse (or mix) until mixture resembles wet sand.
- Mix in eggs and almond extract 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.
- Freeze dough 10–20 minutes and preheat the oven to 325°F.
- Lightly press cookies, brush with egg wash, and top with one almond slice.
- Bake at 325°F for ~20 minutes until edges are lightly golden.
- Cool on pan 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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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
