Chinese Almond Cookies

These classic Chinese Almond Cookies are crisp, crumbly, and deeply almond-forward—the kind of cookie that practically melts the moment you bite into it.

Course Dessert

Cuisine Chinese

Method Bake

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 77

Author Lily Ernst

Ingredients

1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup sugar
pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg yolk
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup vegetable oil
about 18 whole almonds for topping
1 large egg yolk lightly beaten for brushing

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, toss together the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
1/2 cup almond flour, 1/2 cup all-purpose flour, 1/4 cup sugar, pinch of salt, 1/2 tsp baking powder, 1/2 tsp baking soda
Add the egg yolk and extracts. Slowly beat in the oil until everything is combined.
1 large egg yolk, 1/2 tsp vanilla extract, 1/4 tsp almond extract, 1/4 cup vegetable oil
Using a teaspoon or small cookie scoop, roll out 1" round balls of dough.
Gently press an almond in the middle of each cookie dough. Lightly brush each cookie with the remaining egg yolk.
about 18 whole almonds for topping, 1 large egg yolk
Bake for 13-15 minutes or until golden on the bottom. Let cool on a wire rack before serving.

Notes

Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. Keep them in a dry place—humidity will soften their crisp texture. If they lose a bit of crispness, you can refresh them in a 325°F oven for 3–4 minutes, then cool completely.

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