Chinese Almond Cookies

I have a bit of a complicated relationship with this dessert. Chinese almond cookies are something many of us grow up eating, and for me, they were never my favorite. Don’t get me wrong I love almond flavored desserts but just never these cookies. I think part of it was the texture. It was always kind of dry and crispy, and I personally like things a little more soft and chewy. So this year I set out to make a version of these almond cookies that I really like.

What are Chinese almond cookies?

Chinese almond cookies are important to Chinese culture, especially around Chinese New Year. They are served during the new year because they represent coins and are said to bring good fortune. Traditionally, almond cookies are crumbly cookies made with mung bean and not almond. They are called almond cookies because of the shape of the cookie. Through the years, the cookie recipe evolved, so that it now includes actual almond. I personally don’t usually love a crumbly cookie, so I made my own version of these cookies that is a lot chewier, but still retains that almond flavor. One big change I made was using butter which is a European ingredient instead of lard. I just didn’t want to use animal fat in my cookies.

Ingredients, Substitutions & Adjustments

• Unsalted butter – Gives the almond cookies a nice nutty flavor and adds richness. Make sure to use room temperature butter, so it is easier to incorporate into the sugar.
• Granulated sugar – Adds sweetness and moisture to the cookies.
• Egg yolks – Adds richness to the cookies. I used egg yolks instead of whole eggs because I wanted these cookies to have a lot more richness, and that comes from the yolks.
• Almond extract – Adds the almond flavor to the cookies. This is a really important ingredient because this is where most of the almond flavor comes from.
• Vanilla extract – Adds more flavor to the cookies. Substitute with an equal amount of vanilla paste or 1 vanilla bean.
• Salt – Brings out all the flavor of the other ingredients and helps balance the sweetness.
• Almond flour – I included this because I wanted to include some actual almonds (even if they’re bleached almonds) in the cookie.
• Baking powder – Helps the cookies rise and gives it airiness.
• All purpose flour – Flour helps provide structure to the cookie and helps it stay together.
• Almonds – Almond cookies are traditionally topped with an almond! You can use whole almonds or almond slices.

Making my Chinese almond cookies

First, combine butter and sugar in a large bowl or the bowl of a stand mixer. Whisk with a hand mixer or stand mixer for ~1 minute until light and fluffy. Next, add the egg yolks and whisk them into the mixture. Then add the almond extract, vanilla extract, and salt. Whisk until incorporated. Add the almond flour and baking powder. Gently fold them into the mixture. Lastly, add the all purpose flour and gently fold it into the mixture. Be careful not to over mix. Let the dough rest in the fridge for 10 minutes.

Preheat the oven to 350 degrees F (177 degrees C). Prep 2 baking sheets by covering it with parchment paper. Toast the almonds for 5 minutes. Once the dough has rested, use a 1 tablespoon cookie scoop to scoop the dough onto the baking sheet. Using your palm, flatten the cookie dough into a round disc. Whisk the egg for the egg wash. Brush a thin layer of egg wash on top of each cookie. Top each cookie with an almond. Bake cookies for 12 minutes until the edges are golden brown. Cool the cookies for 10 minutes before serving.

Tips on how to make the perfect Chinese almond cookies

Can I use actual raw almonds in the dough?

I am not sure because I didn’t test it with raw almonds in the dough. I used almond flour which is bleached almonds ground into a super fine consistency. In theory, you could do that with raw almonds, so I think it could work. But like I said, I didn’t try it, so I’m not sure if it will work.

Do not over mix the batter once you add the all purpose flour

Once you add the flour, only mix the dough until just combined. The more you mix the dough, the more gluten will form which will make your cookies tough.

How do you get the crackly top normally seen on Chinese almond cookies?

The key to getting the crackly top is the egg wash! This helps give it the slightly brown, crackly effect.

How do I make my cookies more brown?

My cookies are lighter in color than the ones you can buy at the store, and personally, I like them that way. However, I did test a version of this recipe using an oven temperature of 375 degrees F and baking the cookies for 10 minutes which yielded a browner top. However, I didn’t like how the cookie didn’t spread as much, so I ultimately went with baking them at 350 degrees F for 12 minutes. I wanted to mention it in case you wanted to try it out at the alternative temperature.

Did you make this dish?

If you made this dish, I would love to see!

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