Chinese Almond Cookies

Photography Credit: Elise Bauer

Please welcome guest author Garrett McCord as he prepares for the year of the tiger with Chinese almond cookies. ~Elise

Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string sweet 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 string of lotto numbers, but they do have a crisp bite and delightfully sandy texture. Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper filled treat.

Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune. Gung Hay Fat Choy!

Chinese Almond Cookies Recipe

  • Yield: Makes 5 dozen.


  • 1 1/3 cups of almond flour, lightly packed
  • 1 cup of unsalted butter, chilled and cut into cubes
  • Pinch of kosher salt
  • 2 eggs
  • 1 teaspoon of almond extract
  • 1 3/4 cups of flour
  • 1 cup + 2 tablespoons of sugar
  • 1/2 teaspoon of baking soda
  • Thinly sliced almonds


1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.

2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

6 Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

8 Bake for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.

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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

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Showing 4 of 31 Comments

  • Nancy

    Can these be made gluten free with a gf blend flour?

  • Julie

    Have you ever frozen these cookies? How did they turn out?

  • Laura @ Family Spice

    I am baking these right now for a Chinese-themed teachers luncheon. THEY ARE FABULOUS! I am the queen of modifying recipes and I wouldn’t change a thing. Love that you more almond meal than other recipes do. My only problem is that I don’t want share them!!!

  • Jenny

    Do these cookies keep well? I was thinking about shipping them (it’ll take 2 days for them to reach their destination). My family loves almond cookies. Thanks Garrett!

    They should keep fine. Pack them airtight and with something soft to keep them from breaking. ~Garrett

  • Brad Weesner

    These cookies are excellent. If you try Chinese Restaurant Almond cookes, you know how dissapointing they are. These are so FAR superior! Follow the recipe, and you are good to go. I personally add; 1. double the amount of almond extract 2. a full almond, cracked/split sort of on top, 3. with the final egg wash, I sprinkle “raw” sugar crystals on top. These additions are not as powerful as you might think,, helps bring the flavors forward. Too much extract tho will take away from the lovely, subtle (and pricey) almond flour,,Be sure to give these as gifts, bring to church.. they are special, and your friends will be so impressed. Garrett, thank you very much!

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