Name: Chinese Almond Cookies
Prep time: 2 h 30 min
Cook time: 17 min
Total time: 2 h 47 min
Cuisine: Chinese
Ingredients: 1 1/3 cups almond flour; 2 sticks of butter (chilled); Pinch of salt; 2 eggs, divided; 1 teaspoon almond extract; 1¾ cups flour; 1 cup plus 2 tablespoons sugar; ½ teaspoon baking soda; Whole almonds, sliced in half length-wise

Jump to Recipe·Print Recipe

FUN FACT: Did you know that April 9th is “National Chinese Almond Cookie Day?” (Yes, this is a real thing!) It’s traditional to make these almond cookies during the Chinese New Year, but these gems are eaten all year round.

These traditional Chinese Almond Cookies are crunchy and flavorful with buttery goodness in every bite!

I had my lovely daughter in the kitchen with me to create these “lucky coins,” as they’re known in China. I freely admit that I’m not a great baker (nor do I love it), but she is, so I bribed her with cookies to help me! The end result was really delicious!

The dough is quite crumbly and not the easiest to work with. But, once you mold these into round dough balls it gets a bit easier. Trust me, it will all be worth it! So much flavor and buttery goodness in every bite! In the meantime, check out more fun facts about Chinese Almond Cookies!

How to make Chinese Almond Cookies:

Place the almond flour, salt, and butter (cubed) into an electric mixer with a paddle attachment. Beat on medium speed for 3 minutes. The mixture will become coarse and chunky looking.
Add one egg and the almond extract. Mix on low speed until just incorporated.

3. In a medium bowl, sift together the flour, sugar, and baking soda. Slowly add it to the butter mixture at low speed. Mix until just combined.

4. Flatten the dough into a disc shape and wrap in plastic wrap (you may need to do two separate discs). Place it in the refrigerator for two hours to chill.

5. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Beat the other egg in a small bowl (for the egg wash).

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

7. Place an almond onto the middle of each cookie and lightly press it into place, then brush the surface of the cookie with some of the egg wash for a nice glaze.

8. Bake for 15 to 17 minutes or until lightly golden and cooked through. Cool the Chinese Almond Cookies on a wire rack.

Fun Facts about Chinese Almond Cookies:

Chinese almond cookies are round, flat and adorned with an almond sliver.
April 9th is “National Chinese Almond Cookie Day.”
According to traditional Chinese medicine, almonds are thought to be anti-inflammatory and antispasmodic.
Typical to southern and southeastern China, these almond cookies are usually enjoyed around Chinese New Year, and are given as gifts to family and friends.
In some Chinese restaurants, they are served to cleanse the palate after several courses, rather than being regarded as a dessert.
Yuan-Shan Chi declared these cookies “as Chinese as blueberry pie.”

TIPS & TRICKS:

Once you finish step three the dough will be quite crumbly. The more you mix or knead it the more firm it gets.
Once it’s in the refrigerator for a couple of hours it firms up a bit but will still remain crumbly.
Rolling the dough into balls will make the dough much more manageable.

WANT MORE?

If you like this recipe, you’re going to love my Easy Chinese Egg Tarts, a sweet egg custard middle encased in puff pastry dough!