Classic Chinese Almond Cookies (Printable)

Traditional Chinese almond cookies with crumbly texture and nutty flavor. Ideal for tea time or festive occasions.

# What goes in:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon almond extract
09 - 1 teaspoon vanilla extract

→ Toppings

10 - 32 whole blanched almonds
11 - 1 tablespoon milk

# Directions:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, almond flour, baking powder, and salt in a medium bowl until evenly blended.
03 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add the egg, almond extract, and vanilla extract to the butter mixture. Beat until thoroughly combined.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing just until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange 2 inches apart on prepared baking sheets.
07 - Flatten each dough ball slightly and press one whole blanched almond into the center of each cookie.
08 - Whisk the reserved egg yolk with 1 tablespoon milk. Brush the tops of the cookies with the egg wash mixture.
09 - Bake for 16-18 minutes until edges are lightly golden.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in under 40 minutes with ingredients you probably have
  • The texture is somewhere between shortbread and cake tender, not too dense
  • That almond flavor lingers gently without being overpowering
02 -
  • Overmixing once flour is added makes them tough stop as soon as dough forms
  • Room temperature ingredients prevent the dough from separating
  • The egg wash creates that authentic bakery shine do not skip it
03 -
  • Toast the almond flour lightly before adding for deeper flavor
  • Chill the shaped dough for 15 minutes if your kitchen is warm
  • Store with a slice of bread to keep them soft longer

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