Classic Chinese Almond Cookies (Printable)

Delicate crumbly cookies with nutty almond flavor and golden tops.

# What You'll 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, reserve half yolk for brushing
08 - 1 teaspoon almond extract
09 - 1 teaspoon vanilla extract

→ Toppings

10 - 32 whole blanched almonds
11 - 1 tablespoon milk for egg wash

# How to Make It:

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 fully incorporated.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg (reserving half the yolk), almond extract, and vanilla extract until combined.
05 - Gradually incorporate dry ingredients into wet mixture, mixing just until soft dough forms.
06 - Scoop tablespoon-sized portions, roll into balls, and arrange 2 inches apart on prepared baking sheets.
07 - Flatten each dough ball slightly and press one blanched almond into the center of each cookie.
08 - Combine reserved egg yolk with milk and brush mixture over cookie tops.
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 cool completely.

# Expert Suggestions:

01 -
  • The crumbly texture melts in your mouth like a secret
  • One bowl, no fuss, your kitchen will smell like a Chinese bakery
  • They are dangerously easy to eat with tea
02 -
  • Softened butter means you can press it with your finger, not melted or rock hard
  • Over mixing the dough makes tough cookies, stop as soon as it comes together
  • The egg wash is what gives them that gorgeous golden color
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • Rotate the baking sheets halfway through for even browning

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