This recipe for Chinese Almond Cookies makes crispy, flavorful cookies finished with an almond in the middle. The dough is chilled and then rolled by hand into balls and baked. They are easy and delicious!
新年快乐! (Or Happy New Year!)
Several years ago, I ate the most delicious, crisp almond cookies at a Chinese restaurant around the time of Chinese New Year. While searching for a recipe to recreate the cookies, I discovered that these particular almond cookies date back to 16th century China and are thought to bring good luck.
My daughter, who has studied Mandarin Chinese since she was young, always celebrated Chinese New Year at school, so we have made these cookies together many times. I don’t know where we found the recipe, but my copy is in her young handwriting with a few misspelled words and details that she thought were important.
It is a simple recipe that reminds me of celebration, family togetherness, and love.
Almond Flour in Chinese Almond Cookies
If you like the flavor of almonds, then you will love these cookies. This recipe for Chinese Almond Cookies combines all-purpose and almond flour in the dry ingredients and a tablespoon of almond extract for extra almond flavor.
Chill Chinese Almond Cookies Dough
The steps for making these cookies are simple. First, mix the dough, form it into a disc, cover it with plastic wrap, and then refrigerate it for about 20 minutes. Chilling the dough will make it easier to work with when you roll it into balls.
Almonds for Chinese Almond Cookies
Use whole almonds or sliced ones for these cookies. Press one into the center of each cookie before baking to keep them firmly in place.
Bake these cookies until lightly browned. It helps to rotate the baking sheet after half the cooking time to keep the cookies evenly brown. The cookies will harden as they cool.
Let these cookies cool completely before storing them. They will stay fresh for about a week if stored in an airtight container on the countertop. You can also freeze them in an airtight container for up to two months.
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新年快乐! (Or Happy New Year!)
Chinese Almond Cookies
- parchment paper
- baking sheets
- 2 ½ cups all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 egg, lightly beaten
- 1 tablespoon almond extract*
- ½ cup almonds, sliced or whole
- Sift flour, almond flour, baking soda, and salt into a bowl and set aside.
- Use an electric mixer to cream the butter and sugar until smooth.
- Add the egg and almond extract and mix until combined.
- Add the flour mixture to the butter mixture and mix on low speed until just combined.
- Turn the dough onto plastic wrap and form it into a disk. Wrap up and refrigerate it for 20 minutes until firm.
- Preheat oven to 325°. Line baking sheets with parchment paper
- Roll dough into 1-inch balls and place on the baking sheet about an inch apart. Flatten balls into circles with the palm of your hand.
- Press a sliced or whole almond in the center of each cookie.
- Bake for 12-15 minutes until the cookies are lightly golden on top. If browning is uneven, rotate the baking sheet after half the cooking time.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- Store in an airtight container for up to 1 week. Freeze for 1-2 months.
- This recipe will make approximately 48 cookies.