Look no further for traditional Chinese cookies! These Chinese Almond Cookies are the PERFECT dessert for any Chinese meal! They’re kind of like a cross between a shortbread cookie and a sugar cookie flavored with almond extract and topped with either whole or slivered almonds.
When we think of Chinese cookies, the first cookie that often comes to mind is the ever-popular fortune cookie. But there are other types of Chinese cookies that I think are even more delicious! Case in point: these Chinese Almond Cookies.
These soft cookies are flavored with almond extract and topped with either whole or slivered almonds. They’re kind of like a cross between a shortbread cookie and a sugar cookie.
The shiny effect is achieved by brushing them with egg white. They’re really easy to make with super common ingredients.
Ingredients for Chinese Almond Cookies
- almond extract
- baking soda
- almonds (whole or sliced)
How to Make Chinese Almond Cookies
First, you’ll cream one cup (two cubes) softened butter with one cup of sugar in a large bowl or stand mixer.
Then just add in one egg and a teaspoon of almond extract and mix.
Add in three cups all-purpose flour along with 1/2 teaspoon salt and one teaspoon baking soda. Mix well.
At this point, your dough will look pretty crumbly. Don’t be alarmed. It’s supposed to look like that.
Use a small cookie scoop to form balls. You’ll need to really pack the scoop and then release the dough into your hand so you can gently roll it into a ball.
Put the balls on an ungreased cookie sheet (I always like to use silicone baking mats or parchment paper) two inches apart. Press down on the balls a little bit to flatten them slightly.
Then crack an egg and separate the white from the yolk. Mix the egg white with 1/2 teaspoon of water and brush on top of the cookies. (This step is optional, but it does make the cookies look pretty).
Now comes the fun part! Place whole almonds or sliced almonds on top of the cookies. I did several different designs. Some with just a single whole almond, some with just three sliced almonds, and some with an “almond flower.”
Then just bake at 325 degrees F. for 14-16 minutes, until edges and bottoms are just barely browned. The cookies will spread, but not a ton. Let cool for about two minutes on the pan before transferring to a wire rack to cool completely.
These cookies are best when eaten fresh. After a couple of days, they start to harden, so make sure to keep them stored in an airtight container.
The next time you want to have a Chinese dinner and want to try something other than a fortune cookie, these easy-to-make Chinese Almond Cookies are just the ticket!
This recipe for Chinese Almond Cookies adapted from Taste of Home.
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 eggs (divided)
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sliced almonds, or 60 whole almonds (if using only one whole almond on each cookie)
- Cream the softened butter with the sugar in a large mixing bowl or stand mixer.
- Add in one egg and the almond extract. Mix well.
- Add the flour, baking soda, and salt, and blend (use a low speed if using a stand mixer). The dough will look crumbly.
- Use a small cookie scoop and press the dough tightly inside. Release the dough into your hand and gently roll it into a smooth ball.
- Place each ball of cookie dough onto an ungreased or silicone mat-lined or parchment-lined cookie sheet.
- Gently press down on each ball of dough to flatten slightly.
- Crack the other egg and divide the egg white from the yolk. Add 1/2 teaspoon of water to the egg white and mix with a fork.
- Brush each cookie with the egg white.
- Top each cookie with either a single whole almond, or several sliced almonds.
- Bake at 325 degrees F. for 14-16 minutes, until edges and bottoms are lightly browned.
- Remove from oven and let sit on the cookie sheets for two minutes before transferring to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to three days.