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+ servings

Chinese Almond Cookies

These cookies are not your traditional Chinese almond cookies. They have a fluffier and cakier texture, browned edges that are light and crispy, with a slightly chewy, sticky, and soft interior. They have a well-balanced buttery sweetness and nutty taste. They are easy to make and perfect for Chinese New Year and holiday gifting.
Cook Time15 mins
Total Time1 hr 5 mins
Course: Bakery
Cuisine: Chinese
Keyword: cookies
Servings: 28 cookies
Calories: 79kcal


Cookie dough

  • 2/3 cup (120 g) all-purpose flour
  • 1/2 cup (115 g) sugar
  • 6 tablespoons almond flour
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup (115 g) unsalted butter
  • 1 egg
  • 1/2 teaspoon almond extract
  • 28 raw whole almonds

Egg Wash

  • 1 egg yolk
  • 1/4 teaspoon sugar


Make the cookie dough

  • Combine the all-purpose flour, sugar, almond flour, baking soda, and salt in a medium-sized bowl. Sift the dry ingredients through a colander into a large bowl. Press the larger chunks of almond flour through the mesh using your fingers.
  • Cut the butter into 1/2” (1 cm) squares, then transfer it into the bowl with the flour. Cut the butter using a butter cutter or your fingers, until it forms a moist cornmeal-like texture.
  • Add the egg and almond extract. Mix until it forms a smooth dough. Wrap the dough in a piece of plastic wrap and transfer it into the fridge to chill for 1 hour, or in the freezer for 20 minutes.

Assemble & Bake

  • While chilling the dough, preheat the oven to 350 °F (176 °C). Line a baking sheet with parchment paper.
  • To make the egg wash, combine the egg yolk and sugar in a small bowl. Stir to mix well. If not using immediately, cover with plastic wrap to prevent from drying out.
  • To make the cookies, take about 2 teaspoons of dough (14 g), then roll it with your hands into a dough ball. Repeat the process to make all the cookies and place them onto the lined baking sheet, about 2” (5 cm) apart.
  • Press the dough balls lightly with your finger and press 1 almond into the center of each cookie.
  • Brush each cookie thoroughly with the egg wash. (*Footnote 1)
  • Bake for 12 to 15 minutes, until the edges of the cookies turn golden brown.
  • Transfer the baking sheet onto your counter and let the cookies cool for at least 5 minutes. Transfer the cookies to a cooling rack or plate. Enjoy!


  • Store the completely cooled cookies in an airtight container at room temperature for 4 to 5 days. You can freeze these cookies, too. Thaw the cookies in the fridge. You can also warm them up in the microwave or in a 350 °F (176 °C) oven before serving.


Serving: 1serving | Calories: 79kcal | Carbohydrates: 8g | Protein: 1.3g | Fat: 4.9g | Saturated Fat: 2.3g | Cholesterol: 22mg | Sodium: 49mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 4.2g | Calcium: 6mg