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4.5 from 18 votes

Chinese Almond Cookies

Bursting with buttery, almond flavors, Chinese Almond Cookies are a classic cookie that's a total treat to eat and so simple to make!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 28 mins
Servings: 36 cookies
Calories: 123 kcal
Course: Dessert
Cuisine: Asian

Ingredients

  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cold butter cut into 1/2-inch cubes
  • 2 large eggs slightly beaten
  • 1 teaspoon almond extract
  • 36 almond slices (about 1/4 cup)
  • 1 egg
  • 1 tablespoon water

Instructions

    Cup of Yum
  1. In a large bowl, stir together flour, almond flour, sugar, cornstarch, baking soda, and salt
  2. Add the cubed cold butter to the flour mixture and cut in the butter with a pastry cutter or fork. When the largest piece of butter is about the size of a pea it's good.
  3. Mix in the 2 beaten eggs along with the almond extract until fully incorporated. The dough will be quite sticky.
  4. Flatten the cookie dough into a disc on a sheet of plastic wrap and then wrap it all up. Then chill in the fridge for at least 2 hours or overnight
  5. Once the cookie dough has been chilled, preheat your oven to 325 degrees F and line a baking sheet with parchment paper. (I like to use 2 trays - see note) In a small bowl, beat together the egg and water to make an egg wash.
  6. Divide the cookie dough into 36 even pieces and then roll them into balls. Place the dough balls on the prepared baking sheet about 2-inches apart. (They will spread.) Lightly press an almond slice into the top of each cookie and then brush the cookies with egg wash.
  7. Bake for 15-18 minutes, or until the cookies are just starting to turn golden brown.
  8. Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Notes

  • The chill time is necessary for these cookies. The colder they turn out when baked. I stored the cookie dough in the fridge between batches.
  • Also, the dough is much easier to work with when cold - AKA less sticky.
  • Make sure the baking sheet is cool before adding another round of cookies to it. If the pan is already warm the cookies spread much thinner. It's a good idea to rotate 2 baking sheets so one has time to cool while the other is in the oven.
  • The chill time is necessary for these cookies. The colder they turn out when baked. I stored the cookie dough in the fridge between batches. Also, the dough is much easier to work with when cold - AKA less sticky.
  • Make sure the baking sheet is cool before adding another round of cookies to it. If the pan is already warm the cookies spread much thinner. It's a good idea to rotate 2 baking sheets so one has time to cool while the other is in the oven.
  • You can use whole almonds instead of sliced almonds on top for more crunch.

Nutrition Information

Serving 1cookie Calories 123kcal (6%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 28mg (9%) Sodium 109mg (5%) Potassium 22mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 179IU (4%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 123

% Daily Value*

Serving 1cookie
Calories 123kcal 6%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 28mg 9%
Sodium 109mg 5%
Potassium 22mg 0%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 179IU 4%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.