Chinese Almond Cookies

Learn how to make Chinese almond cookies with a delicious buttery flavor and lightly crisp texture. The recipe is easier than you might think! Bake up a batch to celebrate the lunar new year or simply enjoy them with a cup of tea.

Looking for more to bake? Try my soft sugar cookies or thumbprint cookies for more fun and festive treats.

Our local Chinese restaurant places a few individually wrapped almond cookies in their takeout bags. They’re the perfect sweet treat to end the meal, but often one per person is not enough. Fortunately, they’re easy to make at home, and they taste better too.

The characteristic sweet and nutty flavor comes from three types of almond products. In addition, the creaming butter and sugar process creates a light and airy texture with a crispy bite that crumbles. I always love making a big batch to share with my family and friends during Chinese New Year as a festive good-luck dessert. They store well too!

Two types of flour for a crispier texture

All-purpose wheat flour and finely ground almond flour make the base of the cookies. The gluten bonds that form give a slightly chewy texture in the middle. During the cooling process, the wheat proteins harden and yield a crisp exterior.

I use super-fine ground almond flour from Bob’s Red Mill. I find this product creates a more delicate crumb. The additional fat in the nuts reduces the gluten formation as the dough mixes, yielding a more tender consistency.

The creaming technique

Cream the butter, almond paste, and granulated sugar together to create a light, biscuit-like structure. The butter must be softened between 64 to 67ºF (17 to 19ºC), just below room temperature.

The temperature keeps the fat crystal structure rigid enough to hold air pockets and easy to whip in a stand mixer. When you bite the cookie, you want it to have an airy crumb instead of dense and heavy.

Three types of almond ingredients

A small amount of almond extract is hugely concentrated in flavor, adding a strong aromatic sweet smell when baked. Almond flour makes the base of the cookie, providing real ground nut flavor. Almond paste is ground almonds combined with sugar and glucose syrup to make it sweet and pliable. It adds a lasting nuttiness and a hint of chewiness in the center of the cookie.

Adding flavor and function to the dough

After the creaming process, mix in the egg and almond extract. The fat in the egg yolk adds richness to the cookie. The albumin proteins in the egg whites help bind the ingredients together and set the shape.

I use baking soda as a leavening agent, which creates carbon dioxide bubbles in the dough that provide lift. Tiny air pockets form, which gives the cookie a light texture when baked.

Shaping the dough

Form the dough into 1-tablespoon size rounds. Slightly flatten them to help create a more even crispness throughout the cookie. As steam releases from the surface, it will leave a crackly top. As a sign of good fortune, I add a thin piece of sliced almond for garnish, giving the final nutty distinction. You do not need to chill the dough before baking.

This almond cookie recipe makes a large batch of about 45 cookies. You can also refrigerate the dough and bake it the next day.

For a beautiful surface

Right before baking, brush the tops and sides with egg wash. This will create a gorgeous golden-brown surface with a nice shine to it.

Baking the cookies

Bake one tray at a time, rotating halfway for even cooking. The cookies brown quickly after 13 minutes, so keep a close eye on the color change.

Allowing time to cool

Cooling on the sheet pan helps dry the cookies without burning them. I find this yields a more consistently crisp texture. This process only takes 5 minutes, then transfer to a wire rack to cool completely to prevent the bottoms from steaming and getting soggy.

What to serve this with

• Wonton Soup
• Easy Fried Rice
• Shrimp Stir Fry