Easy Chinese Almond Cookies
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Chinese Almond Cookies are buttery, crisp, crumbly cookies with a soft, chewy center. Packed with almond flavor, they are super easy to make and a must for Lunar New Year or when craving almond cookies!
I was so honored that we were recently voted number 1 in a bakeoff contest for these cookies with greats like King Arthur Flour!
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If you love crispy cookies with a distinct almond flavor, you will fall head over heels for these cookies. And they are absolutely perfect with a cup of Jasmine (or almost any green tea), Oolong or even English Breakfast or Irish Breakfast Tea.
Also known as Chinese almond moon cakes, these cookies are traditionally made during Chinese New Year as a symbol of good luck.
I’ll never forget my first taste of almond moon cakes during the Lantern Festival 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.
These Chinese Almond Cookies are a simple to make, round biscuit cookie made with both almond flour and all-purpose flour, and a handful of simple, pantry ingredients.
Kung Hei Fat Choi (gōng xǐ fā cái)!
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 point to a specific origin and date of origin. Many sources believe these now famous biscuits are adapted from the Ming Dynasty 16th century Chinese Walnut Cookies.
Ingredients in Chinese Almond Cookies
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, you will want to add a pinch of salt to the dough. Typically I like to add about 1/2 teaspoon.
- Large eggs for the dough and for brushing the cookie before baking
- Almond extract for delicious almond flavor
- Powdered sugar: You can also use granulated sugar, but my preference is powdered.
- Cornstarch and baking soda
- Almonds for topping: My favorite is sliced almonds with their skin, 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
Step-by-step instructions are in the recipe card below, but here is a quick overview:
- Cream almond flour, butter, and salt and then beat in an egg and almond extract until combined.
- Whisk flour, sugar, and baking soda and add to the wet ingredients until combined.
- Transfer the dough to the refrigerator to chill while preheating the oven to 350°F. Line baking sheet with parchment paper and make an egg wash.
- Portion dough (a small cookie scoop makes this easy), roll into a ball and place on baking sheet 1 to 2 inches apart. Gently press down to slightly flatten each cookie.
- Brush the unbaked cookies with the egg wash and top with a sliced almond.
- Bake for 15 to 17 minutes.
How Long Do Chinese New Year Cookies 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.
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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
- 1/2 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
I like to chill the dough while the oven preheats for the best shape and texture. It doesn’t need long in the refrigerator. As I’m waiting for one batch to bake, I generally keep the dough in the refrigerator as well.Storing Chinese Almond Cookies 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.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!