Irresistible Chinese Almond Cookies
A nostalgic and authentic Chinese almond cookie recipe with a perfect balance of crisp edges and tender centers, featuring almond flour and whole almonds for texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 35-38 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Cuisine: Chinese
Ingredients
Scale
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) almond flour
- 1 teaspoon baking powder
- ¾ cup (170 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- About 40 whole blanched skinless almonds
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, whisk together all-purpose flour, almond flour, and baking powder. Set aside.
- In a large bowl, beat softened unsalted butter with granulated sugar until light, fluffy, and pale in color, about 3 to 4 minutes.
- Beat in the egg yolk and almond extract until fully combined, scraping down the sides as needed.
- Gradually add the flour mixture into the butter mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. Do not overmix.
- Pinch off about 1 tablespoon (15 grams) of dough and roll into a smooth ball. Place on the prepared baking sheet and gently flatten to about ½ inch (1.3 cm) thick. Repeat with remaining dough, spacing cookies about 2 inches (5 cm) apart.
- Brush the tops of each cookie lightly with the egg wash, then press a single whole almond into the center of each cookie.
- Bake for 15-18 minutes, or until the edges are lightly golden but the centers remain pale. Watch carefully near the end to avoid overbaking.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If dough is too sticky, chill in fridge for 15 minutes before shaping. Rotate baking sheet halfway through baking for even cooking. Avoid flattening dough balls too thin; aim for ½ inch thickness. Watch cookies closely near end of baking to prevent overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Fat: 5
- Carbohydrates: 10
- Protein: 2
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