Easy Chinese Almond Cookies
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Chinese Almond Cookies are buttery, crisp, and delicately crumbly cookies with a tender center and unmistakable almond flavor. Easy to make for Lunar New Year or when craving almond cookies!
I was so honored to be recently voted number 1 in a bakeoff contest for these cookies alongside giants like King Arthur Flour!
Reader Review
"Exceptionally delicious. Fabulous almond flavor and aroma. Truly outstanding. Now my favorite cookie of all time."
If you love crisp, buttery cookies with a distinct almond flavor, you'll fall head over heels for these. They're especially lovely with a cup of Jasmine tea (or almost any green tea), Oolong, or even English Breakfast or Irish Breakfast Tea.
Also sometimes called Chinese almond "moon cakes," these cookies are traditionally made during Chinese New Year as a symbol of good luck and prosperity.
I'll never forget my first taste of almond mooncakes during the Lantern Festival, which my neighborhood traditionally celebrates two weeks after Chinese New Year. It's a fun and beautiful gathering with hanging red lanterns on porches, and lots and lots of amazing food. These moon cakes have now forever become a tradition in my family, too.
Kung Hei Fat Choi (gōng xǐ fā cái)!
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Origins of Chinese Almond Cookies (or Biscuits)
Native to southern and southeastern China, Chinese Almond Cookies traveled to the shores of the U.S. following the first wave of Chinese immigrants in 1815.
It's difficult to pinpoint a specific origin and date. Many sources believe these now-famous biscuits are adapted from the Ming Dynasty 16th-century Chinese Walnut Cookies.
These cookies became especially popular in Chinese-American bakeries, where almond flour was more readily available than walnuts, and their round shape symbolized coins and prosperity - making them a natural fit for Lunar New Year celebrations.
Ingredients
The exact ingredient measurements are in the recipe card below, but here is an overview of what you'll need to make your own for CNY.
- Almond flour for a crispy texture
- All-purpose flour for stabilizing the cookie
- Butter: If using unsalted butter, add a pinch of salt to the dough. Typically, I like to add about ½ teaspoon.
- Large eggs for the dough and for brushing the cookie before baking
- Almond extract for a delicious almond flavor
- Powdered sugar: You can also use granulated sugar, but I prefer powdered.
- Cornstarch and baking soda
- Almonds for topping: My favorite is sliced almonds with the skin on, but you can use whatever you have on hand or prefer. For me, I like a thinner almond slice with these crispy cookies.
How to Make Chinese Almond Cookies
Here is a quick overview of how to make these award-winning cookies.
Making the Cookie Dough:
- Cream almond flour, butter, and salt, and then beat in an egg and almond extract until combined.
- Whisk the flour, sugar, and baking soda, then add to the wet ingredients and combine.
- Transfer the dough to the refrigerator to chill while preheating the oven to 350°F. Line a baking sheet with parchment paper and make an egg wash.
Preparing the Cookies:
- Step 1: Scoop cookie dough into balls and place on prepared baking sheet.
- Step 2: Using a spatula, press the dough to slightly flatten the cookies.
- Step 3: Brush egg wash over the top of each cookie.
- Step 4: Place a sliced almond in the center of each dough. Bake for 12-15 minutes, or until golden. Let it sit for 5 minutes on the pan before transferring to a cooling rack.
How to Store Chinese Almond Cookies (and How Long They Keep)
Let the cookies completely cool before storing in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 3 weeks. You can also freeze the cookies for up to 3 months.
Chinese Almond Cookies FAQs
A slight crack on top is traditional and part of their charm. However, deep cracking can happen if the dough is too dry or if too much flour is added. Be sure to measure flour carefully and avoid overbaking.
These cookies already contain almond flour, but they also use all-purpose flour for structure. You can substitute a 1:1 gluten-free baking blend for the all-purpose flour, though the texture may be slightly more delicate.
Yes. Granulated sugar works well and creates a slightly crisper texture. Powdered sugar gives a more tender, melt-in-your-mouth crumb, which is why I prefer it.
The egg wash gives these cookies their signature glossy golden finish and helps the almond slice adhere to the top while baking.
Despite sometimes being called "almond mooncakes," these are different from traditional mooncakes. Chinese almond cookies are crisp, biscuit-style cookies, while classic mooncakes are filled pastries typically enjoyed during the Mid-Autumn Festival.
Yes. The dough can be wrapped tightly and refrigerated for up to 24 hours before baking. Let it sit at room temperature for 10-15 minutes if it becomes too firm to scoop. You can also freeze the dough balls and bake later, adding a few minutes to the baking time.
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Chinese Almond Cookies Recipe
Ingredients
- 1 ½ cup almond flour
- 1 cup butter softened
- pinch salt
- 2 large eggs divided
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 ½ cups powdered sugar
- 3 tablespoons cornstarch
- ½ teaspoon baking soda
- sliced almonds for topping
Instructions
- Cream together the almond flour, butter, and salt using a stand mixer or electric mixer until combined.
- Beat in 1 egg and almond extract until combined.
- Whisk together the flour, sugar, cornstarch, and baking soda. Add to the wet ingredients and mix until combined.
- Transfer the dough to the refrigerator to chill while preheating the oven to 350°F and lining a baking sheet with parchment paper.
- Whisk the remaining egg and set aside for brushing the unbaked cookies.
- Portion dough using a small cookie scoop or spoon, roll it into a ball, and place it on the prepared baking sheet about 1 to 2 inches apart. Gently press down on the balls to slightly flatten each cookie.
- Brush the unbaked cookies with the egg wash and top with a sliced almond, pressing down gently into the dough.
- Bake for 12 to 15 minutes or until the cookies begin to turn golden on top.
- Let set on the baking sheet for 5 minutes before transferring to a wire rack to cool.
Video
Notes
- Chilling the Dough: A short chill helps the cookies hold their shape and improves texture. I usually refrigerate the dough while the oven preheats. If baking in batches, keep the remaining dough chilled between rounds.
- Measuring Flour: For best results, spoon flour into your measuring cup and level it off. Too much flour can make the cookies dry and cause excessive cracking.
- Using Powdered vs. Granulated Sugar: Powdered sugar creates a more tender, delicate crumb. Granulated sugar works well too and produces a slightly crisper texture.
- Egg Wash Matters: Brushing the tops with egg wash gives these cookies their traditional golden sheen and helps the almond slice adhere while baking.
- Storage: Let cookies cool completely before storing. Keep in an airtight container at room temperature for up to 5 days. Refrigerate for up to 3 weeks, or freeze for up to 3 months.
- Make Ahead: The dough can be wrapped tightly and refrigerated up to 24 hours before baking. Let it sit at room temperature briefly if too firm to scoop.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Exceptionally delicious. Fabulous almond flavor and aroma. Truly outstanding. Now my favorite cookie of all time. It's not the traditional Chinese almond cookie; it's much, much better!
I'm so happy you enjoy these cookies. Though not strictly traditional, I love them too!
Great cookies, perfect with tea or coffee and not too sweet. I love the texture of these cookies, they have some snap when you bite them but then they are delicate and chew almost like a Madeleine. They are subtle and addictive!
Thank you for trying these cookies! I'm so happy you enjoyed them.
Hi! If we are to freeze them, do you suggest we brush them with egg before we freeze them or let them thaw, brush and then put the almond on top?
Hi Laura! I like to fully assemble the cookies, egg wash and almond, then freeze on a sheet pan until solid, then add them to a freezer bag for storage. Bake from frozen, adding a few minutes to the baking time.
Loved the flavor. Mine spread more than I expected, any suggestions?
I’m so glad you enjoyed them— the colder the dough, the less they spread, although they are a thinner cookie. I keep a batch of dough balls in the freezer and bake them about 1-2 minutes longer.
It says to add salt, but I don’t see a quantity?
Hi Katie, if using salted butter, add 1/4 tsp, if using unsalted butter, add 1/2 tsp of salt.
Thanks for this recipe; I enjoyed these cookies. I used a 15 ml spoon and I got 54 pieces 🙂
I assumed I had to mix the corn starch with the dry ingredients since there is no mention in the instructions.
Cheers
Hi Steve, I'm so glad you enjoyed them. That's awesome that you got 54 cookies. Yum! Thank you too for the note on the instructions, I've updated it!