Chinese almond cookies are a slightly crispy cookie that reminds me a lot of an American sugar cookie. It’s has a buttery texture, flavored with almond extract and an almond gently pressed into the center. They are shaped like a coin and golden, which is said to bring good fortune into the New Year. Making them the perfect dessert for Chinese New Year!
Growing up, my family would always get a small bag of almond cookies at the Chinese restaurant! It was the perfect treat after our meal. I love the almond, buttery flavor in every bite. It’s really hard to eat just one! This recipe is my PoPo’s and she gave it to me on a recipe card for my bridal shower. My best friend sent everyone a special recipe card with my bridal shower invitations and asked that everyone write out their favorite recipes. When my guests arrived, all their recipes were placed into a recipe book together. It is truly the most special cookbook I have, filled with all my loved one’s recipes!!
I did tweak my PoPo’s recipe a little. Her original recipe called for vegetable shortening and I swapped it out for butter. After I made the swap, I noticed the dough needed something to help bind the ingredients together, because it felt a little dry. I added a splash of milk and it worked like a charm! If you are using vegetable shortening, you may not need the milk.
How to store the cookies:
- Store in a ziplock bag or an airtight, removing as much air as possible. They will be good for 3-5 days
- Flash freeze the cookies on a baking sheet for 30 minutes. Remove from the baking sheet and place cookies, in a single layer, in a freezer safe zip lock bag. Remove as much air as possible. I do this by zipping up the bag except for a small area and placing a straw half way in. Suck the air out of the bag with the straw, remove straw quickly, and zip bag closed as fast as possible. They will be good frozen for up to 6 months in the freezer
Chinese Almond Cookies
*Makes 30 – 36 small cookies
Ingredients
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 1/4 cups sugar
- 1 1/2 cups unsalted butter, room temperature
- 1 tsp almond extract
- 2 eggs
- 1 cup almonds, whole or split in half
- Optional: 1 – 2 tsp milk
Instructions
- Preheat oven to 350 F degrees. Sift together flour, salt, and baking soda
- Cream butter and sugar together with a whisk or electric mixer. Add in almond extract and 1 beaten egg. Whisk together until fully incorporated
- Gradually add dry ingredients into the the butter / sugar mixture, folding the ingredients in with a spatula. Then mix thoroughly with hands. If the mixture is too crumbly and not forming a ball, add in 1 – 2 tsp milk until the cookies will form a ball
- Roll dough into one-inch balls or larger. Place on a parchment lined cookie sheet. Press an almond gently but firmly in the center of each cookie. Beat the remaining egg and brush the cookies with a thin film of the beaten egg
- Bake for 17 – 20 minutes or until golden brown
Chinese Almond Cookies
Ingredients
How to store the cookies:
- Store in a ziplock bag or an airtight, removing as much air as possible. They will be good for 3-5 days
- Flash freeze the cookies on a baking sheet for 30 minutes. Remove from the baking sheet and place cookies, in a single layer, in a freezer safe zip lock bag. Remove as much air as possible. I do this by zipping up the bag except for a small area and placing a straw half way in. Suck the air out of the bag with the straw, remove straw quickly, and zip bag closed as fast as possible. They will be good frozen for up to 6 months in the freezer
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 1/4 cups sugar
- 1 1/2 cups unsalted butter, room temperature
- 1 tsp almond extract
- 2 eggs
- 1 cup almonds, whole or split in half
- Optional: 1 – 2 tsp milk
Method
- Preheat oven to 350 F degrees. Sift together flour, salt, and baking soda
- Cream butter and sugar together with a whisk or electric mixer. Add in almond extract and 1 beaten egg. Whisk together until fully incorporated
- Gradually add dry ingredients into the the butter / sugar mixture, folding the ingredients in with a spatula. Then mix thoroughly with hands. If the mixture is too crumbly and not forming a ball, add in 1 – 2 tsp milk until the cookies will form a ball
- Roll dough into one-inch balls or larger. Place on a parchment lined cookie sheet. Press an almond gently but firmly in the center of each cookie. Beat the remaining egg and brush the cookies with a thin film of the beaten egg
- Bake for 17 – 20 minutes or until golden brown
What did you think?