Classic Chinese Almond Cookies (Print version)

Crispy, buttery Chinese-style almond cookies with a tender crumb and authentic nutty taste. Ideal for special occasions or afternoon tea.

# What you need:

→ 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
10 - 1 tablespoon milk

→ Toppings

11 - 32 whole blanched almonds

# Directions:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl until well blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg (reserve half yolk for wash), almond extract, and vanilla extract until fully incorporated.
05 - Gradually blend dry ingredients into wet mixture, mixing just until soft dough comes together.
06 - Scoop tablespoon-sized portions, roll into balls, and arrange 2 inches apart on prepared baking sheets.
07 - Flatten each ball slightly and press one blanched almond into center of each cookie.
08 - Whisk reserved egg yolk with 1 tablespoon milk. Brush tops of cookies with 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 finish cooling.

# Expert advice:

01 -
  • The dough comes together so quickly you can have them in the oven in under 30 minutes
  • That classic combination of buttery richness and subtle almond essence feels like an instant hug
  • They freeze beautifully and actually taste better after a day or two as the flavors deepen
02 -
  • Room temperature ingredients are crucial here because cold butter creates pockets that affect texture
  • Overworking the dough develops gluten and makes these tender cookies tough instead of crumbly
  • The egg wash creates that signature shiny finish but avoid over-brushing or it becomes gummy
03 -
  • Measure almond flour by weight if possible since it's lighter than regular flour and packs differently
  • Chill the dough for 15 minutes if it's too soft to handle, especially in warm kitchens
  • Rotate the baking sheets halfway through for even browning

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