· · · · · · · · · · ·

Chinese Almond Cookies

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!

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

Chinese almond cookies are a must at our table (and for more than just the New Year). Mine is a more Americanized version of the traditional ones (which use lard and are hand-mixed). But my dad tried them on one of our very last visits before he passed away and they received his seal of approval. He recalls them being very similar to my Grammy’s (Nǎinai 奶奶) cookies from his youth. So I’m sticking with this recipe and not changing it, lol (except maybe my gluten-free version, but that’s it)!

What Are These Buttery-Nutty Desserts?

Chinese almond cookies are a treat that many Americans will recognize at most Chinese Buffets and restarts.

While no one really knows the exact history of the cookies, it’s generally thought they were created by Chinese immigrants in the U.S. sometime before 1900. But no matter where they originally came from, they are embraced and served for the Lunar New Year in so many places and homes and have become a Chinese tradition and staple.

Symbolizing coins, they are often given out during the Lunar New Year to bring Good Fortune.

My Latest Food Videos

QUICK OVERVIEW

Baking Instructions

These are the Chinese Almond Cookie baking instructions with details and tips for success. If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling.

Before you get started, go to the notes and see the “Tips for Success”

Step one: In a food processor or stand mixer with the paddle attachment, blend together the almond and all-purpose flour, sugar, baking powder, and salt.

Step two: Add the butter cubes (a few at a time) and pulse (or mix on low) until “mixed” it will look a bit like wet sand. Carefully add the eggs and almond extract. pulse in the food processor* (or low if using a stand mixer until fully incorporated (it will be a peanut butter cookie-like consistency).

Jenn’s Note:

*If using a food processor, you will need to Transfer the cookie dough to a bowl. Then Gently fold the dough a couple of times to make sure everything is incorporated.

Step five: Using a 1 ½ tablespoon cookie scoop, scoop onto lined baking sheets.

Step six: Place these pans in the freezer and preheat the oven to 325°F (The dough should freeze for about 10-20 minutes).

When you’re ready to bake:

Step seven: Pull one pan out at a time, and press the cookies with a small jam mason jar, the back of a spoon, or your fingers until they are about .5/.25 inches thick.

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

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.

  • Ingredient measuring
  • push the button down on the food processor
  • scooping cookies
  • pressing cookies down
  • brushing egg wash on the cookies
  • place the almond slices on the cookies
My and two of my grisl when they were much younger (1 and 5), helping me with Almond Cookies
Here are two of my girls helping me press the cookies down.

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!

Let’s get social!

Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith  I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!

It’s always wonderful to see loved ones coming together over delicious food. 

Always, Jenn Smith (Signature image)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chinese Almond Cookies laying on a plate in a layered circle.

Chinese Almond Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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!

  • Total Time: 1 hour
  • Yield: 30 cookies 1x

Ingredients

Units Scale
  • 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

  1. Before you get started, go to the notes and see the “Tips for Success”
  2. In a food processor or stand mixer with the paddle attachment, blend together the almond and all-purpose flour, sugar, baking powder, and salt.
  3. Then add the butter cubes (a few at a time) and pulse until “mixed” it will look a bit like wet sand.
  4. Add the eggs and almond extract. pulse in the food processor until fully incorporated (it will be a peanut butter cookie-like consistency).
  5. Transfer the cookie dough to a bowl.
  6. Using a 1.5 tablespoon cookie scoop, scoop onto lined baking sheets.
  7. Place these pans in the freezer and preheat the oven to 325°F (The dough should freeze for about 10-20 minutes).
  8. 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.
  9. Egg wash the top of the cookies and press in an almond sliver.
  10. 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.
  11. Let cool on pan for about 5/10 min. Then transfer to a cooling rack.

Notes

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.

Want to remember this post? Pin it to your favorite Pinterest Board!

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

Please Be Respectful

All rights reserved. You may NOT sell, trade, share or redistribute this Chinese almond cookies recipe in any way or use any of my photographs for your site. If you are linking back to this post to a list of recipes, giving credit for the recipe to myself and my site, you may use ONE photo. You must site me and my blog as the creators of the recipe and give credit for the photo. ©2023 Always Jenn Smith; Jenn Smith, LLC

Jenn Smith of Always Jenn Smith™; Jenn Smith, LLC participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As well as the Apple affiliate program now called the Performance Partners Program.

This site displays third-party ads and contains affiliate links, See terms and conditions for ALL affiliates.

If you have any questions feel free to comment below or e-mail me directly.

Thank you for visiting!

Similar Posts

Liked what you read? Let me know!