Chinese Almond Cookies: These old-fashioned Chinese almond cookies are a timeless treat—crispy on the outside, crumbly in the center, and lightly sweetened. They’re often enjoyed during festivals, gifted in pretty boxes, or served with tea after meals. Made with almond flour and finished with a glossy egg wash and whole almond on top, they have a nostalgic flavour that reminds many of family gatherings and childhood memories.
They’re also easy to make and great for gifting!
Ingredients
- ½ cup almond flour
- ⅔ cup granulated sugar
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ⅛ tsp baking powder
- ¼ tsp salt
- 1 egg yolk
- ¼ cup melted lard (or substitute with more butter if needed)
- 1¼ tsp almond extract
- 5 tbsp salted butter (at room temperature)
- 15 whole almonds (for topping)
- 1 egg (beaten, for brushing)
How to Make Chinese Almond Cookies
Step 1: Prep the Oven and Almond Flour
Preheat your oven to 350°F (175°C). Place a rack in the middle position.
Lightly toast the almond flour in a dry pan over medium heat. Stir continuously until the colour darkens slightly. This brings out the flavour.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together almond flour, sugar, all-purpose flour, baking soda, baking powder, and salt.
Tip: This dough is dry by nature. Be sure to measure the flour correctly—don’t pack it too tightly. If your dough is too dry to shape, add 1–2 tablespoons of water.
Step 3: Add Wet Ingredients
In a small bowl, whisk the egg yolk with melted lard and almond extract. Add this mixture to the dry ingredients along with softened butter. Use your hands or a firm spatula to mix until a soft dough forms.
Step 4: Shape the Cookies
Form the dough into ping pong-sized balls and flatten slightly to make discs. Place them 2 inches apart on a parchment-lined baking tray.
Press one whole almond in the center of each cookie. If the cookie cracks a bit, gently press the cracks together with your fingers.
Step 5: Brush and Bake
Brush the tops with beaten egg for a shiny finish. Bake for 13–15 minutes until the cookies turn lightly golden.
Let them cool completely on the tray before serving or storing.
These Chinese almond cookies are the perfect combination of crumbly, buttery, and nutty. They’re not overly sweet, which makes them ideal for those who enjoy balanced desserts. Whether you make them for Chinese New Year, Diwali gifts, or just to enjoy with your evening tea, these cookies never fail to impress. Once baked, they store beautifully and make lovely handmade gifts.
FAQs
Can I make Chinese almond cookies without lard?
Yes, you can use only butter instead of lard. The texture may be slightly softer, but the cookies will still be delicious and hold their shape well.
What if my dough is too dry and crumbly?
If your dough feels too dry to form balls, add 1–2 tablespoons of water. This helps bring the dough together without affecting the taste or texture.
Can I make these cookies eggless?
You can skip the egg wash by using milk or cream for brushing, though the cookies may not get the same shiny finish. The yolk in the dough adds richness, so replacing it may change the texture.
How do I store Chinese almond cookies?
Store them in an airtight container at room temperature for up to 7 days. They stay fresh, crisp, and perfect for gifting or tea-time snacking.
Can I double the recipe for more cookies?
Yes! This recipe doubles very well if you want to make a large batch for parties, festivals, or gifts. Just be sure to mix evenly and shape the cookies the same size for even baking.
