Chinese Almond Cookies
Delightfully crisp and buttery, Chinese Almond Cookies are a classic treat often enjoyed during Lunar New Year celebrations and beyond. These golden-hued cookies boast a perfect balance of sweetness with a subtle nuttiness, thanks to their blend of almond flour and pure almond extract. Topped with a whole blanched almond for added crunch and brushed with a shiny egg wash, they bake to a beautiful golden perfection with just the right amount of tender crumb. Ready in under 40 minutes, this easy recipe yields about 40 cookies, making it ideal for sharing or gifting. Whether you're celebrating a special occasion or simply craving a heartwarming dessert, these traditional almond cookies are sure to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 0.5 cup almond flour or finely ground almonds
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 large egg
- 1 teaspoon almond extract
- 1 cup whole blanched almonds (for garnish)
- 1 large egg yolk (for egg wash)
- 1 teaspoon water
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add in the egg and almond extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a cohesive dough forms. Be careful not to overmix.
Scoop out approximately 1 tablespoon of dough and roll it into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press the top of each ball to flatten slightly, then press a whole blanched almond into the center of each cookie.
In a small bowl, whisk together the egg yolk and water to create the egg wash. Lightly brush the egg wash over the top of each cookie to enhance browning during baking.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.3 g | 391% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 474.6 g | 173% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 208.1 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 634 mg | 49% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
