Chinese Almond Cookies Recipe

A stack of Chinese Almond Cookies and a single cookie on white plates, with a teapot and cup in the background on a wooden table.

Chinese Almond Cookies Recipe

These Chinese Almond Cookies are buttery, crisp, and delicately crumbly with a tender center and rich almond flavor. Made with almond flour and simple pantry ingredients, this award-winning recipe is a beautiful addition to Lunar New Year celebrations — or anytime you’re craving a classic almond cookie with tea.

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 113kcal

Author: Stephanie Wilson

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

Get Recipe Ingredients

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.

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.

Nutrition