These easy Chinese Almond Cookies do not lack in almond flavor! Crunchy on the outside but slightly chewy on the inside. Perfect for Chinese New Year or any time of the year!
Cookies are a big deal during the Chinese New Year season and Chinese Almond Cookies frequently make an appearance this time of the year.
There are several versions of the almond cookie from soft and crumbly, to very crisp or crunchy. My take on the Chinese Almond Cookie is somewhere in the middle. It’s got a nice crunch on the outside, but a little softer in the middle.
This is a simple recipe that does not require chilling the dough and rolling it into balls. The dough is light and fluffy and can be scooped right onto your baking sheet.
These almond cookies are perfect for Chinese New Year but let’s be honest – any time of the year is a great time to make these cookies.
I hope you give this recipe a try. Wishing you a very Happy Chinese New Year!
xin nian kuai le
gong xi fa cai!
PS – Click HERE if you are looking for more Chinese New Year Cookie Recipes!
How to Make Chinese Almond Cookies
Preheat the oven to 350°F.
Place 2 sticks (227g total) of softened butter and 1 cup of sugar in a mixing bowl. Cream the butter and sugar with a hand or stand mixer at medium speed for about 2 minutes.
Add 1 egg and 1 teaspoon of almond extract to the butter. Mix at medium speed for 1 more minute.
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In a separate bowl, whisk together 1 1/2 cups almond flour,1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Add the dry ingredients gradually to the wet ingredients about 1/2 a cup at a time until well combined.
Line a baking sheet with parchment paper. Scoop heaping tablespoons of the cookie dough onto the sheet, leaving about 2 inches of space in between each cookie.
Top each cookie with a sliced almond.
I use a cookie dough scoop to ensure that all of the cookies are the same size so they can bake evenly.
Bake at 350°F for 10 – 12 minutes or until the edges are slightly brown. Allow the cookies to cool on wire racks.
Enjoy while they’re still warm!
Tip: Just like most homemade cookies, these do tend to get just a little softer the day after you make them (at least they do here in Malaysia, where it’s very humid all year round). If you’re like me and prefer your cookies very crunchy, pop them in a toaster oven for about 2 minutes then allow them to cool. They’ll be fresh-out-of-the-oven crunchy again!
Chinese Almond Cookies
Ingredients
- 2 sticks butter 227g total, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F.
- Place softened butter and sugar in a mixing bowl. Cream the butter and sugar with a hand or stand mixer at medium speed for about 2 minutes.
- Add egg and almond extract to the butter. Mix at medium speed for 1 more minute.
- In a separate bowl, whisk together almond flour, all-purpose flour, baking soda, and salt.
- Add the dry ingredients gradually to the wet ingredients about 1/2 a cup at a time until well combined.
- Line a baking sheet with parchment paper. Scoop heaping tablespoons of the cookie dough onto the sheet, leaving about 2 inches of space in between each cookie.
- Top each cookie with a sliced almond.
- Bake at 350°F for 10 – 12 minutes or until the edges are slightly brown. Allow the cookies to cool on wire racks. Enjoy!
Notes
Nutrition
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