I just nailed Chinese Almond Cookies that are impossibly crisp on the outside, melt into buttery almondy crumbs inside, and will make you question every other cookie you bake.

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I’m obsessed with Chinese Almond Cookies because they hit that dry, crisp, slightly sandy texture I can’t stop eating. I love how almond extract sneaks in, clean and nutty, and almond flour gives that crumb that flakes apart on your tongue.

I bring them to every Cookie Table and people disappear into a quiet crunch zone. But it’s not just nostalgia.

It’s the blunt almond flavor and little toasted notes from the topping. I adore these Chinese Cookies for being simple, aggressive, and oddly elegant.

I always want one. I can’t explain why they vanish so fast lately, honestly true.

Ingredients

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Unsalted butter: Rich, tender crumb and that cozy, buttery cookie hug.
Vegetable oil: Keeps cookies soft and less crumbly, almost pillowy.
Powdered sugar: Gives fine, melt-in-your-mouth sweetness and smooth texture.
Egg yolk for dough: Binds and adds richness; makes dough silky.
Beaten egg for wash: Adds glossy finish and light golden color, optional.
Almond extract: Punchy almond scent, makes them smell like holiday magic.
Fine salt: Balances sweet, brings out nutty flavors without being salty.
Baking powder: A little lift so cookies aren’t flat and dense.
All purpose flour: Structure and chew, the cookie’s backbone.
Almond flour: Extra nuttiness and tender crumb, more almond character.
Whole blanched almonds: Crunchy topper and that classic almond cookie look.
Sliced almonds for topping: Pretty, thin crunch and extra almond texture.
Toasted sesame seeds: Tiny toasty crunch, optional nutty sprinkle.

Ingredient Quantities

1/2 cup unsalted butter, room temp (113 g)

2 tablespoons vegetable oil

2/3 cup powdered sugar, sifted (85 g)

1 large egg yolk for the dough

1 large egg, beaten for egg wash (optional)

1 teaspoon almond extract

1/4 teaspoon fine salt

1/2 teaspoon baking powder

1 3/4 cups all purpose flour (220 g)

1/2 cup almond flour or finely ground blanched almonds (50 g)

24 whole blanched almonds or sliced almonds for topping

1 teaspoon toasted sesame seeds for garnish (optional)

How to Make this

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1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a bowl beat the room temp unsalted butter (1/2 cup) with the vegetable oil (2 tbsp) until smooth, then add the sifted powdered sugar (2/3 cup) and mix until light and slightly fluffy.

3. Stir in the large egg yolk, the teaspoon of almond extract and the 1/4 teaspoon fine salt until combined.

4. In a separate bowl whisk together the 1 3/4 cups all purpose flour, 1/2 cup almond flour and 1/2 teaspoon baking powder; then fold the dry mix into the butter mixture until it comes together into a soft dough. It may feel a bit crumbly but should hold when pressed.

5. Cover the dough and chill in the fridge for 30 minutes to make it easier to shape. If you skipped chilling, chill for at least 15 minutes.

6. Roll the dough into walnut sized balls (you should get about 24), place on the prepared baking sheet about 1 inch apart, then gently press each ball flat with your thumb or the back of a spoon to form a small round cookie.

7. Press a whole blanched almond or a few sliced almonds into the center of each cookie; if using, brush the tops lightly with the beaten whole egg for a shinier, deeper color and sprinkle about 1 teaspoon toasted sesame seeds across the tray as garnish.

8. Bake in the preheated oven for 18 to 22 minutes, until the edges are just turning golden but centers are still pale; ovens vary so keep an eye on them after 15 minutes.

9. Remove from oven and let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up and develop that characteristic crumbly, tender texture as they cool.

10. Store in an airtight container at room temperature for up to a week, or freeze for longer. If you want extra almond aroma, briefly toast the blanched almonds before topping.

Equipment Needed

1. Oven (preheated to 325°F / 160°C)
2. Baking sheet lined with parchment paper
3. Medium and large mixing bowls
4. Electric hand mixer or a whisk (hand whisk works fine)
5. Rubber spatula or wooden spoon for folding
6. Sifter or fine mesh sieve for powdered sugar and flour
7. Measuring cups and spoons (including a tablespoon and teaspoon)
8. Cookie scoop or a spoon to portion dough and a tablespoon for pressing them flat
9. Wire cooling rack and an optional pastry brush for the egg wash

FAQ

Q: Can I skip the almond flour and just use all purpose flour?

A: You can, but the cookies will lose some almond flavor and tenderness. Use 50 g extra AP flour if you skip almond flour, or stir in 1 teaspoon almond extract to boost the taste.

Q: How do I keep the whole almonds from falling off during baking?

A: Press the almond firmly into the dough right before baking, and brush a bit of beaten egg over the cookie first if you're using egg wash. That helps glue the nut on, and they usually stay put once baked.

Q: My cookies come out too dry or too crumbly, what went wrong?

A: Most likely the dough was overworked or it needed a touch more fat. Make sure the butter is room temp and don't overmix once you add flour. If it's too dry, add 1 teaspoon of milk or another egg yolk, mix just till it holds.

Q: How should I store them and how long do they keep?

A: Store in an airtight container at room temp for up to 1 week. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temp before serving.

Q: Can I make these ahead and bake later?

A: Yes, you can shape the cookies and freeze them on a tray, then transfer to a bag. Bake from frozen, add a couple extra minutes to the bake time. Or refrigerate shaped dough up to 2 days.

Q: Want them more golden or more pale, how do I control color?

A: For paler cookies, skip the egg wash. For deeper color, brush gently with beaten egg before baking and bake on a slightly lower rack so they brown evenly but don't burn.

Chinese New Year Almond Cookies Recipe Substitutions and Variations

Unsalted butter (1/2 cup): use 1/2 cup coconut oil, solid and slightly chilled (same weight). It gives a mild coconut note and similar texture, but cookies brown a touch faster, so watch the oven.
Vegetable oil (2 tbsp): swap with light olive oil or grapeseed oil, equal amount. Both are neutral and keep dough tender, just dont use extra-virgin or strong flavored oils.
Powdered sugar (2/3 cup): make your own by processing 2/3 cup granulated sugar with 1 tablespoon cornstarch in a blender until fine, or use 2/3 cup store bought confectioners sugar 1:1. Homemade works fine if you dont have powdered on hand.
Almond flour (1/2 cup): substitute with finely ground blanched almonds or 1/2 cup hazelnut flour for a nuttier note. If using regular ground almonds with skins, expect slightly darker color and a bit more texture.

Pro Tips

1) Chill longer if the dough feels too soft. 30 minutes is fine but 45 to 60 will make rolling and shaping way easier. If you skip chilling the cookies spread or get misshapen, so don’t rush it.

2) Toast the almond flour lightly in a dry skillet for a few minutes before mixing it in. It brings out a deeper almond flavor and reduces any raw flour taste. Let it cool before adding though, otherwise it can make the butter melt.

3) For even color without overbaking, brush just the very center of each cookie with the egg wash, not the whole top. That way the edges stay pale and tender while the middle gets that nice golden shine. If you want them less shiny, skip the wash and dust with a pinch of powdered sugar after cooling.

4) Store with a slice of bread or a few sugar cubes in the container to keep them soft. Replace the bread every couple days. If they get too soft or too hard from humidity, a quick 5 to 8 second zap in the microwave will bring back tenderness, but don’t overdo it or they go gummy.