These Chinese Almond Cookies are a tasty take on the traditional Chinese take-out cookie that symbolizes good fortune and good luck, especially for the Lunar New Year.
The round cookies represent coins and the almonds on top represent good luck.
These Chinese Almond cookies are crumbly, sort of like shortbread cookies, and crispy around the edges, and they are not too sweet, which is traditional for Asian desserts.
Chinese almond cookies were not actually invented in China. They were introduced to the U.S. by Chinese immigrants in the early 1900s (per The Woks of Life). They are now popular throughout the United States, England, and Hong Kong, and have even taken hold in bakeries across Asia too.
The original version of these cookies were made with lard, flour, sugar, and eggs, along with an almond in the center of the cookie. They have since evolved to include butter instead of or in addition to lard, and sometimes almond flour. along with almond extract.
While these cookies may take a back seat to the much more fun Fortune Cookie (another Chinese American cookie invention), these cookies are much better tasting. Definitely serve them with tea.
Ingredients in These Cookies:
All Purpose Flour.
Baking Soda.
Salt.
Unsalted Butter: Softened
Granulated Sugar.
Almond Extract: A generous two teaspoons.
Eggs: Both for the dough and for an egg wash.
Almonds: For topping the cookies. You can used whole almonds, blanched almonds, or almond slices.
This recipe does not include almond flour. If you'd like to experiment, substitute about 1/3 of the flour with almond flour and be sure to chill the dough before portioning. I haven't tried it, but I will soon.
To Make These Cookies:
First, combine the flour, sugar, baking soda, and salt and then beat in the butter, one piece at a time, until you have a sandy mixture. Add the eggs and beat them in, along with the almond extract.
Next, form the dough into 1 1/4 inch balls and place them on a parchment lined baking sheet. Slightly flatten the balls with your fingers and press an almond into the center.
After that, brush the cookie dough with an egg wash and bake them for about 20 minutes.
Finally, cool the cookies on a wire rack.
Equipment You May Need:
Stand Mixer: This will make it easy to mix the dough.
#40 Cookie Scoop: This size will portion the dough into exactly 1 1/4 round balls. Portion the dough with the cookie scoop with the dough flush with the top of the scoop, and then roll the dough in your hands into a ball.
Tips for Success:
Place the shaped dough on parchment lined baking sheets, 12 cookies per sheet.
Add a pinch of salt to the egg wash. It helps incorporate the egg white into the yolk smoothly.
Bake the cookies one baking sheet at a time. While you can rotate two baking sheets, by baking the cookies one sheet at a time, you don't have to open the oven, which lowers the oven temperature.
More Chinese New Year Take-Out Recipes:
Stir Fried Romaine Lettuce with Garlic Chili
Stir-Fried Clams in Bean Sauce
Sunday Funday - Recipes that Feature Almonds:
- Mayuri's Jikoni : Almond Date Balls
- Sid's Sea Palm Cooking: Banana Pancakes
- Sizzling Tastebuds: Basil Almond Pesto
- Karen's Kitchen Stories: Chinese Almond Cookies
- A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad
- Sneha's Recipe: Energy High Protein Shake
- Culinary Cam: Gató de Almendras Mallorquín
- A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes
- Making Miracles: Lemon Almond Muffins
- Mildly Indian: Roasted almond cookies
- Food Lust People Love: Smoky Spicy Roasted Almonds
Chinese Almond Cookies
These Chinese Almond Cookies are a tasty take on the traditional Chinese take-out cookie that symbolizes good fortune and good luck, especially for the Lunar New Year.
Ingredients
- 2 1/2 cups (375 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (227 grams) unsalted butter, cut into 10 pieces and softened
- 2 large eggs, beaten
- 2 teaspoons almond extract
- 36 whole almonds
- 1 large egg plus a pinch of salt, whisked together for the eggwash glaze
Instructions
- Heat the oven to 325 degrees F. Line three baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking soda, and salt. Beat in the butter, one piece at a time, letting each mix in before adding the next. The final mixture should look like cornmeal.
- Add the eggs and almond extract and beat until you have a smooth dough.
- Roll the dough into 1 1/4 inch balls (a #40 cookie scoop will help portion the dough), and place them, 12 per sheet, on the baking sheets. Press them down with your fingers to form 1/2 inch thick disks. Press an almond into the middle of each. Brush the dough with the egg wash.
- Bake the cookies, one sheet at a time, for 18 to 20 minutes. Cool on a wire rack.
Nutrition Facts
Calories
108Fat (grams)
6 gSat. Fat (grams)
3 gCarbs (grams)
12 gFiber (grams)
0 gNet carbs
12 gSugar (grams)
6 gProtein (grams)
2 gCholesterol (grams)
24 mgRecipe adapted from The Chinese Takeout Cookbook: Quick and easy Dishes to Prepare at Home (2012). I received a complimentary copy of the book and highly recomment it.
