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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. Nina

      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

        February 14, 2018 at 8:25 pm

        Nina,
        Only one egg yolk is needed.

        Reply
    2. Nina

      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

        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
    3. Diego Lopes

      February 21, 2018 at 4:05 am

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

      Reply
    4. Jude

      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
    5. yeseul

      April 10, 2018 at 7:11 am

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

      Reply
      • Elaine

        April 10, 2018 at 8:38 pm

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

        Reply
    6. Stephen L

      December 05, 2018 at 3:58 am

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

      Reply
      • Elaine

        December 06, 2018 at 8:01 am

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

        Reply
        • Miranda

          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

            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
    7. Meredith

      January 23, 2019 at 11:17 am

      5 stars
      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

        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
    8. Pam Nowell

      May 30, 2019 at 2:33 am

      5 stars
      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

        June 03, 2019 at 8:26 am

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

        Reply
        • Jo

          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

            June 24, 2019 at 8:24 pm

            I would suggest using 100g flour.

            Reply
    9. Joyce Foo

      August 08, 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
    10. Connie

      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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