Chinese Almond Cookies

5 from 2 reviews

These Chinese Almond Cookies are a delicious way to celebrate Chinese New Year and to end any Asian meal.



  1. Preheat the oven to 160°C (320°F) (without fan).
  2. In a large mixing bowl, mix together the sugar, salt, baking powder and flour.
  3. Rub the butter into the dry ingredients with your fingertips until the mixture resembles wet sand or breadcrumbs. I prefer to do this in my KitchenAid stand-mixer with the flat paddle attachment.
  4. Add the 2 eggs and mix until you have a soft dough.
  5. Shape the dough into a long sausage, about 3 cm (roughly 1 inch) in diameter.
  6. Cover the dough with cling film, and leave it to chill in the fridge for about 30 minutes.
  7. Remove the cling film, and slice small rounds from the dough, about 2 cm thick. You could use the rounds as they are or, alternatively, roll them into balls to create more rounded cookies.
  8. Place the rounds on a baking sheet lined with baking paper.
  9. Flatten each round slightly.
  10. Press a whole almond in the centre of each round.
  11. Lightly whisk the remaining egg yolk in a small bowl, and brush the top of each cookie with this egg-wash.
  12. Bake the cookies for about 20 minutes, or until they are lightly golden.
  13. Allow the cookies to cool on the tray for about 5 minutes before removing.

Kitchen Notes

I think these cookies taste best when they are fresh from the oven, but they keep well for several days in an airtight container.

This recipe is adapted from Adam’s Big Pot by Adam Liaw.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.