Bursting with buttery, almond flavors, Chinese Almond Cookies are a classic cookie that’s a total treat to eat and so simple to make!
Sweet enough to feel like a treat and light enough to feel like you could eat a dozen, these Chinese Almond Cookies are the whole delicious package! Almond flour, almond extract, and sliced almonds bring a wonderful flavor to these cookies for a treat that is perfect for keeping and sharing.
Almond My Love
Chinese Almond Cookies may not be as popular as chocolate or as flashy as monster cookies but these treats will grab you every time and you won’t be able to stop eating them! There’s something so comforting about the combination of butter and almonds that make them taste light and the softness makes each bite so satisfying. The coin shape of these classic cookies is said to symbolize prosperity, so they make wonderful gifts for family and friends and since my kids love to help me make them, it makes giving these as gifts extra special.
Almonds and butter make for a magical combination, so keep the flavors going with a batch of Almond Butter Cookies, or for a great breakfast treat, you’ve got to try these delicious Cherry Almond Breakfast Cookies!
Other Recipes to Serve with Chinese Almond Cookies
- Citrus Almond Party Punch is the delicious marriage of orange juice and almond syrup you didn’t know you needed in your life but you really do!
- Almond cookies are a great way to end an amazing Asian-inspired meal like Ramen Noodle Stir Fry! Everyone loves a sweet treat after a wonderful dinner.
Pantry Items: All-purpose flour and almond flour are both needed for these cookies. You will also need granulated sugar, cornstarch, and baking soda.
Dairy: Cold, cubed, unsalted butter is needed for this recipe, as well as a few eggs. You can use salted butter if that is what you have on hand, and either decrease or omit the salt used in the recipe.
Spices/extracts: If you are using unsalted butter, then you will need a little salt for these cookies, as well as almond extract.
Almonds: To top the cookies, you can choose between sliced almonds or whole almonds.
Egg Wash: Before the cookies go in the oven, they will need a coating of egg wash, and to make that, you will need an egg and a little water.
How to Make Chinese Almond Cookies
STEP ONE: Add the all-purpose flour, almond flour, sugar, cornstarch, and baking soda to a large bowl and whisk together. Cut in the cubed butter until only very small pieces remain.
STEP TWO: Stir in the beaten eggs and almond extract. The dough will be sticky but don’t worry. It’s supposed to be. Flatten the dough into a disk, wrap it with cling wrap, and put it in the fridge to chill for at least two hours.
STEP THREE: Preheat the oven to 325 degrees F and line a cool cookie sheet with parchment paper. Divide the dough into 36 balls, flatten slightly and place an almond in the center of each cookie. Make sure the cookies are two inches apart on the cookie sheet, and brush each cookie with the egg wash.
STEP FOUR: Bake the cookies for 15-18 minutes until they turn a lovely golden brown color. Allow the cookies to cool on the cookie sheet for five minutes before placing them on cooling racks.
Tips for Success
- Many Chinese Almond Cookie recipes are for flatter, more crispy cookies, but this recipe produces a softer, thicker cookie. To keep this softness, it is important that the dough has plenty of chill time and that the cookie sheet is not warmed ahead of time to prevent the cookies from spreading.
- Keeping the dough cold also helps it not to be so sticky, which makes working with them much easier. If you find that the dough is getting too sticky, and also between batches while cooking, pop it back in the fridge for a while.
- If you’ve never “cut in butter,” all that means is pressing small blocks of butter into the flour until there are only small, pea-sized pieces left. Those tiny, cold pieces of butter in the dough help keep the cookies deliciously soft and so buttery.
- There are varying opinions on the best way to make an egg wash- only use an egg yolk, just the egg white, or both. For this recipe, whisking together a whole egg and water for brushing over the cookies is just fine, but if you have a specific way to make an egg wash, then feel free to use that.
Where did Chinese Almond Cookies originate from?
The Chinese Almond Cookie was created in Hong Kong, China, in the 16th century, where it was known as a cookie for royalty and became wildly popular in the U.S. after Chinese immigration to the United States. Once the cookie was introduced in the States, it became a staple at Chinese restaurants, along with the favorite Fortune Cookie. These cookies are so well loved they have their own National Chinese Almond Cookie Day on April 9th! The Chinese Almond Cookie is especially popular around holidays like Christmas and the Chinese New Year. They are given as gifts to wish a prosperous new year to the recipients, as the round cookie shape is said to represent coins. These cookies are also just a deliciously fun treat to enjoy year-round.
How do I store Chinese Almond Cookies?
When making these cookies, you can store the tightly wrapped uncooked dough in the refrigerator for up to two days before you make the cookies. Once the cookies have been made, store them in an airtight container in the fridge for up to two weeks. You can also store these cookies in the freezer for up to three months. This is especially helpful if you plan to give these cookies as gifts during the holidays or are gearing up for a big bake sale!
More cookie love to keep and share!
- Slice and Bake Sugar Cookies
- Chewy Monster Cookies
- Almond Joy Cookies
- Chocolate Chip Butter Pecan Cookies
- 25 of the Best Christmas Cookies
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter cut into 1/2-inch cubes
- 2 large eggs slightly beaten
- 1 teaspoon almond extract
- 36 almond slices (about 1/4 cup)
- 1 egg
- 1 tablespoon water
- In a large bowl, stir together flour, almond flour, sugar, cornstarch, baking soda, and salt
- Add the cubed cold butter to the flour mixture and cut in the butter with a pastry cutter or fork. When the largest piece of butter is about the size of a pea it's good.
- Mix in the 2 beaten eggs along with the almond extract until fully incorporated. The dough will be quite sticky.
- Flatten the cookie dough into a disc on a sheet of plastic wrap and then wrap it all up. Then chill in the fridge for at least 2 hours or overnight
- Once the cookie dough has been chilled, preheat your oven to 325 degrees F and line a baking sheet with parchment paper. (I like to use 2 trays – see note) In a small bowl, beat together the egg and water to make an egg wash.
- Divide the cookie dough into 36 even pieces and then roll them into balls. Place the dough balls on the prepared baking sheet about 2-inches apart. (They will spread.) Lightly press an almond slice into the top of each cookie and then brush the cookies with egg wash.
- Bake for 15-18 minutes, or until the cookies are just starting to turn golden brown.
- Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- The chill time is necessary for these cookies. The colder they turn out when baked. I stored the cookie dough in the fridge between batches. Also, the dough is much easier to work with when cold – AKA less sticky.
- Make sure the baking sheet is cool before adding another round of cookies to it. If the pan is already warm the cookies spread much thinner. It’s a good idea to rotate 2 baking sheets so one has time to cool while the other is in the oven.
- You can use whole almonds instead of sliced almonds on top for more crunch.
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