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    Home » Recipes » Pantry

    Chinese Almond Cookie

    Last Modified: August 12, 2021 by Elaine| 71 Comments

    5.7K shares
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    Jump to Recipe - Print Recipe

    Most crisp Chinese style almond cookie.

    Chinese almond cookie is one of the yummy and crunchy Chinese style pastries, usually made for festivals (Chinese New Year). It has been the most popular snack for children in my family for years. Similar cookies include Chinese walnut cookie and butter cookie.

    New Year Almond Cookie|ChinaSichuanFood.com

    The original recipe is published 4 years ago but I changed the recipe a lot in this year’s new version. In order to make the cookies much crispier, I use almond flour in the dough. Please note, since we add almond flour and relatively a smaller amount of liquid in the dough, there will be cracks on the surface. Cracks indicate the successfully produced crisp texture. If you want to eliminate the cracks on the surface, use less flour and make the dough softer.

    New Year Almond Cookie| chinasichuanfood.com

    Almond flour not only brings the cookie a aroma of almond, but also changes the texture.

    New Year Almond Cookie|ChinaSichuanFood.com

    Cream butter with egg yolk, sugar and almond extract  in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda. Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).

    New Year Almond Cookie|ChinaSichuanFood.com

    New Year Almond Cookie|ChinaSichuanFood.com

    Preheat the oven to 170 degree C. Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.

    New Year Almond Cookie|ChinaSichuanFood.com

    New Year Almond Cookie|ChinaSichuanFood.com

    Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes.

    New Year Almond Cookie| chinasichuanfood.com

    Transfer to cooling rack until completely cooled. Then package with air-tight container.

    New Year Almond Cookie|ChinaSichuanFood.com

    New Year Almond Cookie|ChinaSichuanFood.com

    Chinese Almond Cookie

    Elaine
    Chinese Almond Cookie with almond flour
    5 from 7 votes
    Print Recipe
    Prep Time 40 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine Chinese
    Servings 16 Making 16 cookies
    Calories 120 kcal

    Ingredients
      

    • 115 g butter ,softened in room temperature
    • 1 egg yolk
    • ¼ tsp. almond extract
    • 120 g cake flour
    • 60 g almond flour
    • 1 small pinch of salt
    • 35 g to 40g sugar
    • ½ tsp. baking soda
    • 16 whole almonds for decoration

    egg wash

    • 1 tbsp. egg liquid + 1 tbsp. water

    Instructions
     

    • Cream butter with egg yolk, sugar and almond extract  in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda.
    • Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
    • Pre-heat oven to 170 degree C.
    • Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
    • Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling rack until completely cooled. Then package with air-tight container.

    Notes

    The recipe is firstly published in 2014 and re-publish with new recipe and photo in 2018.
     
    The Nutrition Facts is based on each single cookie.

    Nutrition

    Calories: 120kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 31mgSodium: 95mgPotassium: 15mgSugar: 2gVitamin A: 200IUCalcium: 15mgIron: 0.3mg
    Keyword Almond, Cookie
    Tried this recipe?Mention @ChinaSichuanFood

    New Year Almond Cookie|ChinaSichuanFood.com

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    Reader Interactions

    Comments

    1. Mary

      December 09, 2019 at 9:10 pm

      5 stars
      I’ve been following this blog for a long time- I use this site for all my Chinese cooking and baking recipes since they are authentic, well explained, and my family is from Sichuan. I made these yesterday and my family could not believe I had made them! They said they tasted store bought and were asking how I could find an authentic Chinese recipe haha. Thanks so much and please keep sharing new recipes!

      Reply
      • Elaine

        December 11, 2019 at 8:09 pm

        This is an amazing comment, Mary. I post real authentic Chinese recipes and also get lots of complains about now well customized. Your comment is a great encouragement.

        Reply
    2. Jess

      January 31, 2020 at 2:25 am

      Hi, I made these cookies last year and they turned out so so well. This year when I made them the dough was too soft and every batch of cookies splooshed out while baking. Any idea about what could have happened? Thanks very much, I loved these cookies when they came out right.

      Reply
      • Elaine

        January 31, 2020 at 9:53 am

        The flour has different liquid content. You can try to add more butter to adjust the softness of the dough. The dough should be quite smooth after kneading.

        Reply
    3. Marol Mamizuka

      February 04, 2020 at 2:11 pm

      What is 60g almond flour is what in cup?
      129g cake flour is what in a cup?
      35-40g sugar = ??

      Reply
      • Elaine

        February 05, 2020 at 2:11 pm

        I highly recommend using a scale to measure the ingredients. I am not sure about the volume measurements.

        Reply
    4. Sherly C

      April 30, 2020 at 4:16 pm

      5 stars
      Hi! I came across your blog while searching for an almond cookie recipe. Tried yours and came out really amaaazing! I especially like that the recipe is not sweet and is rich in almond taste. The only downside is that these cookies are addictive and we cannot stop eating them. I just baked a second batch for gift. The only thing I changed in the recipe is that instead of two eggyolks I put only one whole egg. Only with the eggyolk, the cookies come out too crumbly and they break too easily. With the help of eggwhite, they stay more stable in the cookie box.
      Thank you so much for the recipe, I will cook other recipes of yours too. BTW you have so many recipes, what are your let's say, top 5 favorites you think that is a must to try?

      Reply
      • Elaine

        May 05, 2020 at 7:15 am

        Hi Sherly,
        Thanks for much for leaving me such a great comment.
        I get Mapo tofu, Mala chicken, Eggplant with garlic sauce, steamed pork belly and my Yang Chou fried rice as my favorite top 5 recipes. But I get lots of positive feedback from my readers. And their tops are Scallion pancakes, steamed buns, homemade noodles and dumpling wrappers.

        Reply
    5. George Spencer Chong

      August 11, 2021 at 12:40 am

      I love your recipes and I just made the almond cookies. They are cooling right now so I haven't taste tested them yet but they look beautiful!

      I did see two spelling errors. Under instructions:

      1. Shift should be sift
      5. track should be rack

      I made a PDF for you if that would be more helpful.

      Thank you for your website, I enjoy reading and making your recipes!

      Reply
      • Elaine

        August 12, 2021 at 10:08 am

        Thank you for your information, George. I have already corrected the recipe.

        Reply
    6. Julie W

      December 03, 2021 at 1:09 am

      5 stars
      Love this recipe! The amount of sugar is just perfect, not overly sweet like most Western desserts.

      Reply
      • Elaine

        December 03, 2021 at 9:56 pm

        Thank you Julie for your lovely feedback.

        Reply
    7. Stef

      January 10, 2023 at 5:35 am

      Just made this recipe for Chinese New Year! I have never made it. I did switch out butter for lard.

      Reply
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