Chinese Almond Cookies are buttery, sweet cookies that resemble sugar cookies but are made with almond flour for a unique, nutty flavor. They are a must for Chinese New Year!
Chinese almond biscuits are a hallmark of Chinese-American cuisine. Often relegated as a second string candy to the more entertaining fortune cookie, these don’t get the respect they deserve!
Sure, they don’t tell you what a charming personality you have or offer a range of lottery numbers, but they have a crunchy bite and a delightfully sandy texture.
Almond flour, almond extract and almond slivers provide an intense flavor that puts any paper-filled treat to shame.
Set up a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will bring you good luck. Gung Hay Fat Choy!
What are Chinese Almond Cookies?
Chinese Almond Cookies are a Chinese American treat. They’re not authentically Chinese – as recipe creator Garret says in the comments below: “You won’t find these in Hunan, but you will find them in the US, England and Hong Kong.” Their round shape symbolizes coins and good luck.
Although the history of the biscuit cannot be traced back to a specific point, it is widely believed that they were invented by Chinese immigrants in the United States sometime before 1900. They are traditionally served today for Chinese New Year, an important Chinese holiday that is tied to the Chinese lunar calendar.
Tips for Success
These cookies aren’t difficult to make, but these tips will help ensure success the first time.
- Make sure the butter is cold.
- Use almond flour, not almond flour. They are different products.
- Do not leave the dough in the fridge for the full 2 hours.
- If you leave the dough in the fridge for more than 2 hours, make sure the dough is warm enough to work with. It should be warm enough so that when you make a ball in your hands, the ball stays together.
- This is not a recipe that tolerates substitutions well. Use the ingredients as directed.
CONTINUE READING:
How to store Chinese almond cookies
Store fully cooled cookies in an airtight container on the counter for up to 5 days, or in the refrigerator for up to 3 to 4 weeks. Freeze the cookies in a freezer safe ziplock bag for up to 4 months.
More Chinese recipes to try at home!
- Pancakes with shallots
- Air Fryer Chinese Spring Rolls
- Chinese hot and sour soup
- Chinese Orange Chicken
- Quick and easy egg drop soup
From the editors of Simply Recipes
Chinese Almond Cookies
Cooking time applies to each batch of cookies. If you bake one cookie sheet at a time, it will take an hour to process all of the dough.
ingredients
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1 1/3 cups almond flour, lightly packed
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1 Cup (2 sticks) unsalted butterchilled and cut into cubes
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prize kosher salt
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2 big eggs, divided
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1 teaspoon almond extract
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1 3/4 cups all purpose flour
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1 Cup plus 2 tablespoon sugar
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1/2 teaspoon baking soda
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Slim sliced almonds, for decoration
method
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Whip Almond Flour, Salt and Butter:
Place the almond flour, salt and butter in an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes. The mixture will look coarse and chunky.
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Add one of the eggs and the almond extract:
Mix them in on low speed until just incorporated.
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Add flour, sugar and baking soda:
Sift the flour, sugar and baking soda and add to the mixture. Mix on low speed until just connected.
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Cool dough:
Take the dough and flatten it into a disc and wrap in plastic wrap. Place in the fridge for two hours to chill.
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Preheat the oven and prepare the baking sheet:
Preheat oven to 325°F. Line a baking sheet with parchment paper.
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Beat the remaining egg:
In a small bowl, beat the remaining egg.
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Flatten the dough balls on the baking sheet:
Take pieces of dough and roll them into balls about 3/4 inch wide. Place them on the sheet about 1 inch apart, then gently press down with your palm to form a coin shape.
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Press the almond sticks and brush the biscuits with the egg:
Press a silver almond into the center of each cookie. Then use a pastry brush or your finger to paint each cookie with the egg. (This will give the cookie a varnished appearance after baking).
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Bake:
Bake at 325°F for 13 to 15 minutes, until edges are just beginning to brown. Leave to cool on the baking sheet on a wire rack.
| nutritional information (per serving) | |
|---|---|
| 74 | calories |
| 5g | Fat |
| 7g | carbohydrates |
| 1g | protein |
