These Chinese Almond Cookies are light, crisp and crunchy cookies with a fragrant almond flavor. Symbolizing gold coins, these cookies are typically enjoyed at Chinese New Year.
What are Chinese almond cookies?
Chinese almond cookies are light, crisp, crunchy cookies with a crackly exterior and a distinct almond flavor.
Created for Chinese royalty during the Ming dynasty in the 16th century, it is believed that the almond cookies originated from the Chinese walnut cookie.
Resembling gold coins, almond cookies are a symbol of good luck and good fortune are eaten during Chinese New Year.
These almond cookies are different than Macau-style Almond Mung Bean Cookies, which are delicate and crumbly, made primarily with mung bean flour.
Why you'll love this recipe
This recipe is simple to make and doesn't require a stand mixer.
Using cake flour instead of all-purpose flour gives the cookies a light, crisp texture.
These cookies have a rich, buttery and nutty profile from the almond extract and almond flour.
Unlike commercially-sold cookies, these cookies are all-natural and don't contain any artificial yellow coloring.
It makes a small-batch of 1 dozen cookies.
Ingredients you'll need
- salted butter: you can also use unsalted butter and add a ¼ teaspoon of sea salt to the cookie dough; alternatively you can also use lard
- granulated sugar: adds sweetness to the cookie
- egg: beaten + remaining for egg wash
- vanilla extract: use a high-quality extract for the best flavor
- almond extract: use a high-quality extract for the best flavor
- cake flour: is a low-protein flour used in making cakes
- almond flour: which is ground almonds into powder
- baking powder: a leavening agent that helps the cookies puff and expand
- baking soda: another leavening agent
- baking ammonia (ammonia bicarbonate) + 1 teaspoon water; also known as ammonium bicarbonate, or ammonium carbonate is a white crystalline leavening ingredient with a strong ammonia odor that helps to create cracks such as in Steamed BBQ Pork Buns (Char Siu Bao), and Pineapple Buns (Bo Lo Bao)
- sliced almonds/almond flakes: for decorating
How to make the almond cookies
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add in beaten egg, vanilla extract and almond extract.
In a separate bowl, whisk together cake flour, almond flour, baking powder, and baking soda.
In a small bowl, combine baking ammonia with 1 teaspoon water and stir until the baking ammonia is dissolved.
Add the dry ingredients (cake flour, almond flour, baking powder and baking soda) to the butter mixture.
Pour the dissolved baking ammonia into mixture and combine with a spatula until well incorporated and forms a dough.
Form the cookie dough into a log and wrap with plastic wrap.
Place the dough into the fridge to chill for 30 minutes.
Prepare two large baking sheets with parchment paper.
Preheat oven to 375F.
Remove cookie dough from the fridge.
Dust work counter with a little cake flour and divide dough into 12 equal portions.
Roll each dough into a ball and flatten (with your palms or you can use a cup with a flat bottom), onto the prepared baking tray.
Be sure to leave enough space (a few inches) surrounding each cookie.
Repeat with the remainder.
Brush the surface of the cookie dough with remaining beaten egg.
Press almond flakes onto the cookie.
Bake the cookies at 375F for 15-17 minutes, or until lightly golden in colour.
Remove from the oven and let them sit for about 5 minutes before transferring to a wire rack to cool completely.
How to serve & store
Serve the Chinese Almond Cookies with tea, or milk.
Store the Chinese Almond Cookies in an airtight container at room temperature for up to 2 weeks.
Expert tips & FAQs
If the cookies aren't completely round after baking
Use a larger round cookie cutter and swirl the edges of the cookies while they are still warm on the baking pan.
Why do we need to chill the cookie dough first?
Chilling the cookie dough gives the flour to absorb moisture from the butter, and helps the cookies from spreading too much.
Why is cake flour used instead of all-purpose flour?
Cake flour yields a more tender cookie. For a chewier cookie you can use all-purpose flour.
Can I use unsalted butter?
Yes, you can. Just add ¼ teaspoon sea salt to the cookie dough.
My cookie dough was sticky
If the dough is too sticky, dust with additional cake flour.
You may need to dust the cookie dough while flattening it as well.
Other recipes you may like
Be sure to check out these recipes:
Chinese Macau-Style Almond Mung Bean Cookies
Sweet Coconut Almond Frangipane Buns
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Chinese Almond Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 stick salted butter softened
- 80 g granulated sugar
- 25 ml beaten egg appx ½ egg + remainder for egg wash
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 130 g cake flour + extra for dusting
- 70 g almond flour
- 2 g baking powder
- 2 g baking soda
- 2 g baking ammonia (ammonia bicarbonate)
- 1 teaspoon water
Garnish:
- sliced almonds for the tops
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add in beaten egg, vanilla extract and almond extract.
- In a separate bowl, whisk together cake flour, almond flour, baking powder, and baking soda.
- In a small bowl, combine baking ammonia with 1 teaspoon water and stir until the baking ammonia is dissolved.
- Add the dry ingredients (cake flour, almond flour, baking powder and baking soda) to the butter mixture.
- Pour the dissolved baking ammonia into mixture and combine with a spatula until well incorporated and forms a dough.
- Form the cookie dough into a log and wrap with plastic wrap.
- Place the dough into the fridge to chill for 30 minutes.
- Prepare two large baking sheets with parchment paper.
- Preheat oven to 375°F/191°C.
- Remove cookie dough from the fridge and divide into 12 equal portions.
- Dust work counter with a little cake flour and divide dough into 12 equal portions.
- Roll each dough into a ball and flatten (with your palms or you can use a cup with a flat bottom), onto the prepared baking tray.
- Be sure to leave enough space (a few inches) surrounding each cookie.
- Repeat with the remainder.
- Brush the surface of the cookie dough with remaining beaten egg.
- Press almond flakes onto the cookie.
- Bake the cookies at 375°F/191°C for 15-17 minutes, or until lightly golden in colour.
- Remove from the oven and let them sit for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Tasia
Almond cookies are one of my favorites! These look perfect for dunking in my coffee. Can't wait to try them.
David @ Spiced
Oh, these cookies look really cool - I love the gold coin analogy here! I do enjoy almonds in desserts, and I'm thinking a batch of these cookies wouldn't last long in our house!
Heidi | The Frugal Girls
I love the floral design you created with the almond slices. This really makes these cookies look so adorable... and so totally tempting!
Ben | Havocinthekitchen
Great cookies with a lovely tender texture and wonderful crisp exterior! But what I like the most about them is that they don't seem to be too sweet.
Linsey
Very pretty and delicious almond cookies! They are not too sweet and so crispy and crunchy!! Perfect with a cup of tea!