Chinese Almond Cookies Recipe

I finally tackled homemade Chinese Almond Cookies to recreate the pink box favorite, and the recipe hides a clever pantry trick I couldn’t wait to share.

Chinese almond cookies oh I loved these from the store in the pink box, but homemade, it’s got to be even better!! I set out to chase that childhood crunch and i swear the secret is simple: good unsalted butter and a whisper of pure almond extract.

My version leans toward Asian Inspired Cookies and somehow also fits right into Almond Flour Recipes on the blog, but it’s not museum perfect, it’s a little rough around the edges, the kind of cookie that leaves you curious why the store ones ever seemed so special. You want that tiny cracked top and a snap that makes you reach for another, even if you say you wont.

Ingredients

• Unsalted butter: Gives rich flavor and tender texture, high in fat and calories, little to no carbs.
• Granulated sugar: Makes cookies sweet, adds crisp edges, pure carbs, no fiber or protein.
• Eggs: Bind ingredients, add moisture and protein, yolk boosts richness and slight color.
• Almond extract: Packs strong nutty aroma, tiny bit goes long way, intensifies almond flavor.
• All purpose flour: Provides structure, mostly starch so carbs are high, low in fiber.
• Almond flour: Adds real almond taste, dont expect whole nut chunks, boosts protein and fats.
• Sliced almonds: Crunchy finish, extra texture and nutty taste, small protein and fiber boost.

Ingredient Quantities

• 1 cup (227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure almond extract
• 2 cups (250g) all purpose flour
• 3/4 cup (about 80g) almond flour or finely ground blanched almonds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 24 whole sliced almonds or almond halves for topping

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes; scrape the bowl once or twice.

3. Add 1 large egg, 1 large egg yolk and 1 teaspoon pure almond extract and beat just until combined, don’t overmix.

4. In a separate bowl whisk together 2 cups all purpose flour, 3/4 cup almond flour, 1 teaspoon baking powder and 1/4 teaspoon salt.

5. Gradually add the dry mix to the butter mixture and fold until it just comes together; the dough will be soft but hold its shape.

6. Chill the dough at least 20-30 minutes so it firms up and won’t spread too much in the oven, this step is important.

7. Portion dough into about 24 equal pieces (roughly 1 tablespoon each), roll into balls, place 2 inches apart on the prepared sheet and gently flatten each to about 1/2 inch thick with your fingers or the bottom of a glass.

8. Press one sliced almond or almond half into the center of each cookie so it sticks, if the dough cracks a little wet your fingertips and smooth.

9. Bake one sheet at a time in the center of the oven 12-15 minutes until the edges are just turning light golden, watch them closely they can go from perfect to overdone fast.

10. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely, store in an airtight container once cooled.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)

2. Baking sheet with parchment paper or a silicone baking mat

3. Large mixing bowl, plus a smaller bowl for the dry ingredients

4. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you dont have one

5. Whisk for the flour, almond flour, baking powder and salt

6. Measuring cups and spoons, and a kitchen scale if you want more accuracy

7. Tablespoon or cookie scoop for portioning, plus a small bowl of water to wet your fingers if dough cracks

8. Spatula and a wire cooling rack to transfer and cool the cookies

FAQ

Chinese Almond Cookies Recipe Substitutions and Variations

• Unsalted butter — Substitute with: 1) stick margarine (use 1:1 by volume, same texture mostly); 2) solid coconut oil (1:1, will add a faint coconut flavor and make cookies a touch crisper); 3) vegetable shortening (1:1, gives a more tender, crumbly cookie and longer shelf life); 4) vegan buttery spread (1:1, check salt level). Tip: measure solid fats by weight for best results.
• Granulated sugar — Substitute with: 1) light brown sugar (1:1 by volume, gives more chew and a caramel note); 2) coconut sugar (1:1 by volume, less sweet and darker flavor); 3) superfine/ caster sugar (1:1, better dissolve if you want a finer crumb); 4) honey or maple syrup (use about 3/4 cup liquid sweetener per 1 cup sugar, reduce other liquids slightly and expect more browning). Quick heads up, liquid sweeteners change texture so watch bake time.
• Almond flour (finely ground blanched almonds) — Substitute with: 1) almond meal (1:1 by weight, might be a bit coarser and darker); 2) finely chopped/blanched whole almonds pulsed in a blender (use same weight, but don’t over-process or you’ll make butter); 3) hazelnut or pistachio flour (1:1 by weight, gives a different nutty flavor); 4) oat flour (replace by weight, may need a touch more fat or binders because it soaks up moisture faster). If you swap by volume use weight when possible.
• Egg + egg yolk — Substitute with: 1) flax “egg” for binding (per whole egg: 1 tbsp ground flax + 3 tbsp water, rest 5 min; makes cookies a bit denser); 2) applesauce (1/4 cup per egg, adds moisture but makes cookies softer); 3) plain yogurt (3 tbsp per egg, for chewiness); 4) commercial egg replacer (follow package for cookies). Note: egg swaps can change rise and texture so tweak bake time and expect slight differences.

Pro Tips

– Chill more than you think. If your kitchen is warm chill the dough 1 hour or freeze the shaped balls 10-15 minutes before baking, it keeps them from spreading. If a batch softens while you work, pop the whole sheet back in the fridge for a few minutes.

– Toast the sliced almonds first and press them on after they cool. Toasting adds a lot more flavor, and a tiny sprinkle of flaky sea salt on top before baking really balances the sweetness. dont toast too long though, they burn fast.

– Measure smart. Spoon and level the all purpose flour or better yet weigh it — packed flour makes dense cookies. Almond flour varies a lot; if yours looks grainy blitz it briefly in a food processor for a finer, more tender crumb.

– Bake and store like a pro. Bake one sheet at a time on the center rack and keep a close eye in the last few minutes, they go from perfect to overdone quick. Cool on the sheet 4–6 minutes before moving. Store airtight with a slice of bread to keep them soft, or freeze shaped dough balls for fresh cookies later.