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Chinese Almond Cookie

February 8, 2018 58 Comments

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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 shift 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 track until completely cooled. Then package with air-tight container.

New Year Almond Cookie|ChinaSichuanFood.com

5 from 4 votes
New Year Almond Cookie|ChinaSichuanFood.com
Print
Chinese Almond Cookie
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 
Chinese Almond Cookie with almond flour
Course: Dessert
Cuisine: Chinese
Keyword: Almond, Cookie
Servings: 16 Making 16 cookies
Calories: 120 kcal
Author: Elaine
Ingredients
  • 115 g butter ,softened in room temperature
  • 1 egg yolk
  • 1/4 tsp. almond extract
  • 120 g cake flour
  • 60 g almond flour
  • 1 small pinch of salt
  • 35 g to 40g sugar
  • 1/2 tsp. baking soda
  • 16 whole almonds for decoration
egg wash
  • 1 tbsp. egg liquid + 1 tbsp. water
Instructions
  1. Cream butter with egg yolk, sugar and almond extract  in a large mixing bowl and then shift salt, cake flour, almond flour and baking soda.

  2. Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
  3. Pre-heat oven to 170 degree C.
  4. 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.
  5. Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling track until completely cooled. Then package with air-tight container.
Recipe 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 Facts
Chinese Almond Cookie
Amount Per Serving
Calories 120 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 95mg 4%
Potassium 15mg 0%
Total Carbohydrates 8g 3%
Sugars 2g
Protein 2g 4%
Vitamin A 4%
Calcium 1.5%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

New Year Almond Cookie|ChinaSichuanFood.com

Filed Under: dessert and bakery, Featured, Recipes

« Chinese New Year Recipes
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Comments

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  1. dina says

    July 11, 2014 at 8:09 am

    i love chinese almond cookies. they look great!

    Reply
    • Elaine Luo says

      July 11, 2014 at 9:44 pm

      Thanks Dina!

      Reply
  2. Kroshaynut says

    November 19, 2014 at 10:48 am

    please fix your recipe. You do not say when to add the flour. Thanks.

    Reply
    • Elaine Luo says

      November 20, 2014 at 12:30 am

      Thanks for catching that. Fixed.

      Reply
  3. Sally Morton says

    November 20, 2014 at 7:34 am

    My Chinese friend made something wonderful and crunchy–this looks like it. She doesn’t know much English and her instructions were in Chinese. We figured out everything except one white powder mystery ingredient with Warburtons as the only Roman letter word. It must have been almond paste because the other ingredients were almonds, sugar, flour, eggs, and baking soda.

    Reply
    • Elaine Luo says

      November 20, 2014 at 8:44 am

      White powder? Is it pure white or gray white. Can it be almond flour?

      Reply
  4. casteres85 says

    February 14, 2015 at 11:32 pm

    There is no mention how many egg liquids to add? Are those egg liquids egg white?

    Reply
    • Elaine Luo says

      February 15, 2015 at 12:56 am

      Hi Casters,
      One middle size egg should be added to the cookie dough.

      Reply
  5. willow lumsden says

    March 5, 2015 at 3:50 pm

    You say sugar powder is that confectioners sugar?

    Reply
    • Elaine Luo says

      March 7, 2015 at 7:21 am

      Yes, that’s confectioners sugar for the dough.

      Reply
  6. Alida says

    March 27, 2015 at 3:26 pm

    Sorry, I’m still confused. Egg liquid? Is that egg whites or the whole egg?

    Reply
    • Elaine Luo says

      March 31, 2015 at 8:33 am

      Alida, use whole egg for this recipe.

      Reply
      • Carole Dent says

        October 21, 2017 at 6:41 pm

        Phew. Only used half though, per recipe.

        Reply
  7. Don Hillebrand says

    December 16, 2015 at 2:15 am

    Hi Elaine, I made these and they are DELICIOUS!

    Reply
    • Elaine says

      December 17, 2015 at 8:36 am

      Thanks Don. I am glad it helps for you too. We are preparing for the new year too and this would be a great snack for children.

      Reply
  8. Kaye says

    January 11, 2016 at 4:28 pm

    Hi! Would you by any chance have a link or a suggestion for the other almond cookie recipe? The one that uses almond flour.

    Thank you!! 🙂 It’s fine if you find it troublesome!

    Reply
    • Elaine says

      January 18, 2016 at 10:18 pm

      Hi Kaye,
      I am sorry Kaye I do not have a recipe using pure almond flour.

      Reply
  9. LP says

    January 24, 2016 at 11:33 pm

    What is low gluten flour?

    Reply
    • Elaine says

      January 27, 2016 at 10:59 pm

      It is cake flour.

      Reply
  10. Chris says

    February 14, 2016 at 5:48 am

    I think it must need more than 1 cup of flour ?

    Reply
  11. Dariela says

    February 15, 2016 at 10:14 pm

    I don’t understand 1/2 middle
    egg

    Reply
    • Elaine says

      February 16, 2016 at 9:24 pm

      Hi Dariela,
      I am living in China, thus cannot know the exact size of egg on your side. There are smaller, middle and really large eggs vary from 40g-60g. I should have make the statement clear. Thanks for your feedback.

      Reply
  12. jessica says

    March 16, 2016 at 10:25 pm

    where can i get cake flour?

    Reply
    • Elaine says

      April 2, 2016 at 10:55 am

      Hi Jessica,
      Cake flour is low gluten flour. You can try to search it in your local stores.

      Reply
    • Carole Dent says

      October 21, 2017 at 6:44 pm

      Use All Purpose flour (plain) mixed with corn flour to a ratio of 3:1 (Nigella Lawson suggests) or take out 2 tablespoons from the cup of flour and replace with corn flour.

      Reply
  13. Cindy says

    April 24, 2016 at 6:48 am

    You keep saying roll dough into small bowls. Do you mean small balls ?

    Reply
    • Elaine says

      April 25, 2016 at 3:23 pm

      Hi Cindy,
      That’s a typo. Thanks for the correctness. Recipe updated!

      Reply
  14. Lissa says

    June 1, 2016 at 8:05 am

    Do you have to use cake flour or can you use all purpose flour and do you have the exact measurement for the vanilla or almond extract? Thank you!!!

    Reply
  15. Lissa says

    June 1, 2016 at 8:48 am

    Do you have to use cake flour or can you use all purpose flour and Is there an exact measurement for the vanilla/almond extract? Thank you!!!

    Reply
    • Elaine says

      June 1, 2016 at 11:01 am

      Hi Lissa,
      Yes, cake flour is highly recommended but you can use all purpose flour as a substitute. I usually use 1/4 teaspoon extract.

      Reply
  16. Daniele says

    December 4, 2016 at 1:42 am

    Rebondir

    J’ai vu que vous avez la recette des cookies aux amandes mais celui que je recherche c.est celui

    Des allons cookies macau. Est ce que vous croyez que je peux utiliser votre recette pour en faire

    Est ce que vous pourrez me dire où je pourrais trouver cette recette. J’adore ces biscuits la
    Merci
    Daniele

    Reply
  17. Ava says

    December 5, 2016 at 3:06 am

    Hi, im doing a food project for my Chinese class and I have to write the recipe in Chinese could possibly translate it into Chinese simplified characters with pinying if you don’t mind thanks.

    Reply
  18. Elaine says

    January 3, 2018 at 10:57 am

    Slightly lower your oven temperature can help to avoid cracks.

    Reply
  19. Judy says

    January 11, 2018 at 7:12 pm

    Hi Elaine, can I replace sugar powder with caster sugar or brown sugar? why do you use sugar powder?

    Reply
    • Elaine says

      January 12, 2018 at 9:26 pm

      Sure, caster sugar can be a good substitute. Brown sugar works fine too. The reason why I use sugar powder is because it cooperate better with a denser dough.

      Reply
  20. Mariko says

    February 9, 2018 at 9:04 am

    Hi Elaine, thank you for the recipe.
    I tried to make it, but it was so dry that it was still completely powder after I added all the ingredients. Are you sure that the amounts of flour and almond flour are correct? Other recipes online use about half of this amount of flour for a similar amount of butter.

    Reply
    • Elaine says

      February 9, 2018 at 8:25 pm

      Mariko,
      Sorry, I have halved the ingredients during this batch and made a wrong calculation. I have already updated the recipe with the correct ingredient.

      Reply
  21. Nina says

    February 14, 2018 at 6:31 pm

    Hi Elaine,
    I thought of making this recipe today. Could you please confirm if it requires only one egg yolk or one whole egg for the dough. Thanks!

    Reply
    • Elaine says

      February 14, 2018 at 8:25 pm

      Nina,
      Only one egg yolk is needed.

      Reply
  22. Nina says

    February 15, 2018 at 4:26 am

    Elaine
    I forgot to mention that I couldn’t see where in your recipe to add the egg yolk for making the dough. So I beat in the egg yolk after creaming the butter and sugar.
    And the remaining egg white was used to glaze the cookies later before baking.☺️

    Reply
    • Elaine says

      February 15, 2018 at 6:02 pm

      Egg yolk is creamed with butter and sugar in my recipe. But it is ok to add it in only stage of making the dough.

      Reply
  23. Diego Lopes says

    February 21, 2018 at 4:05 am


    These almond cookies look just like the one my grandma used to make. I’m totally gonna give them a try!

    Reply
  24. Jude says

    February 25, 2018 at 4:56 am

    Thank you, Elaine! I lived in Vancouver’s Chinatown after I left school and there was a little Chinese bakery where I bought crispy almond cookies. They were totally unlike North American almonds cookies. I loved them! Your cookies look very much like those I bought.

    Friends are having a large farewell get-together and I was asked if I’d bring some finger foods, preferably Chinese since friends know I cook a lot of Asian food. I’m very hopeful these will taste like my beloved almond cookies (that I haven’t had in many decades as sadly, the tiny bakery is long gone).

    Reply
  25. yeseul says

    April 10, 2018 at 7:11 am

    is it a must refrigerate the dough? although its not winter time.

    Reply
    • Elaine says

      April 10, 2018 at 8:38 pm

      Although in winter time, I still recommend refrigerating it because it becomes quite soft after kneading.

      Reply
  26. Stephen L says

    December 5, 2018 at 3:58 am


    Do you have this recipe in imperial measurement? Flour in cups and butter in tablespoon or cup?

    Reply
    • Elaine says

      December 6, 2018 at 8:01 am

      Stephen,
      I will write up a post helping readers converting grams to cups soon. Keep returning.

      Reply
      • Miranda says

        December 24, 2018 at 5:12 am

        According to Google and my math,
        115g butter = 1/2 cup
        120g cake flour = 1 cup
        60g almond flour = 0.6 cup which would be a little less than 2/3
        35 to 40g of sugar would be 3 tablespoons

        Have you tried making these with 1/2 butter and 1/2 lard?

        It’s a bit confusing reading the questions that I presume are about the old recipe.
        e.g. No longer using powdered sugar but regular cane sugar?

        Reply
        • Elaine says

          December 24, 2018 at 8:27 am

          Thanks Miranda for your kindness of proving me the measurement. I will update this as a reference.

          Yes, I have updated the recipe and there are some differences between the two versions.
          By the way, I have not tried with lard version yet. Batter seems to be more aromatic.

          Reply
  27. Meredith says

    January 23, 2019 at 11:17 am


    Thank you for this lovely recipe. I would appreciate clarification regarding the baking time. The directions state “bake for 18-20 minutes and then let the cookies stay in the oven….”.
    Is it safe to assume that after 20 minutes of baking the oven is then turned off and the cookies remain in the oven for another10 minutes?
    Thank you for your response.

    Reply
    • Elaine says

      January 23, 2019 at 6:25 pm

      Yes,Meredith. After 20 minutes baking, turn off the oven and let the cookie stay for another 10 minutes.

      Reply
  28. Pam Nowell says

    May 30, 2019 at 2:33 am


    I was wondering if there was a recipe using Tbs. instead of grams. Also F instead of 170 c. Thanks very much If not then I’ll google the conversions. Sincerely Pam Nowell.

    Reply
    • Elaine says

      June 3, 2019 at 8:26 am

      Pam,
      I will try to provide both measurement in further recipes. Thanks so much for your suggestion.

      Reply
      • Jo says

        June 23, 2019 at 7:59 pm

        Hi
        If I was to obtain a non cracked surface, how much flour should be used?

        Reply
        • Elaine says

          June 24, 2019 at 8:24 pm

          I would suggest using 100g flour.

          Reply
  29. Joyce Foo says

    August 8, 2019 at 12:17 pm

    I have been looking for this recipe for a Long time. I always love eating this cookie sold in biscuit shops in the market as a tea time snack

    Reply
  30. Connie says

    September 11, 2019 at 2:35 am

    The white powder in question was probably baking soda – 1/2 teaspoon would work, contributes to crispiness. also maybe a pinch of salt. Thanx for this recipe – can’t wait to try it. Also, using 100% almond flour would not work at all

    Reply

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