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Chinese Almond Cookies


Chinese New Year is coming up so I thought I’d share with you all a traditional Chinese cookie. These little almond cookies symbolize coins and will give you good fortune in the new year :)

Growing up, we would have these almond cookies when they were gifted to us from having family friends over or whenever my parents just happened to buy them at the grocery store.

I remember the very distinct almond flavor and the crunch of these cookies. They were probably one of my favorite Asian snacks as a child. What an American would have as their sugar cookie is what I would have with this almond cookie.

Years went by (haha, I make myself sound like I’m 60 and telling my grandkids a story) and I completely forgot about these cookies until a few weeks ago I was browsing Pinterest and I saw that someone pinned almond cookies.

Nostalgia definitely struck me and I knew I had to make some immediately. The recipe made quite a few dozen and I gave several to my parents that weekend.

I think they really enjoyed the homemade version. They hadn’t had them in a while either because they used to buy them for us when we were kids. It was definitely a memorable moment while we were sipping on tea and catching up.

If you’ve never had these cookies before, they remind me of shortbread cookies. They’re more crunchy and less flakey than a shortbread cookie, though.

The almond flavoring is just right and I love that it’s not a hint of almond, but it’s like a burst of almond because of all the almond ingredients involved (not just the almond extract). I love that flavor.

The buttery-ness rounds it all out. I love this crispy cookie! It’s SO easy to put together and it makes a bunch. If you’re going to a Chinese New Year celebration this weekend, I’m sure these will be a hit :)

Chinese Almond Cookies

These traditional Chinese Almond Cookies symbolize coins and will give you good fortune in the new year!
4.91 from 11 votes
Prep Time: 10 mins
Cook Time: 17 mins
Total Time: 27 mins
Servings: 3 dozen
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  • 1 ⅓ cup almond flour, lightly packed
  • 1 cup unsalted butter, chilled and cut into cubes
  • Pinch of kosher salt
  • 2 eggs
  • 1 tsp almond extract
  • 1 ¾ cup all-purpose flour
  • 1 cup + 2 tbsp. granulated sugar
  • ½ tsp baking soda
  • Sliced almonds


  • Place the almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.
  • Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.
  • Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.
  • Pour mixture out onto saran wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
  • Preheat oven to 325 degrees and line baking sheets with parchment paper or silicone baking mats. Beat the egg you saved in a small bowl and have a pastry brush ready.
  • Take pieces of dough and roll them into balls, about 1 inch wide. Place on the prepared baking sheet and gently press them down with your palms to flatten into coin shapes.
  • Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.
  • Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
  • Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container for up to 2 weeks.



Serving: 2 cookies | Calories: 198 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 12 g | Sugar: 12 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Cookies
Cuisine: Chinese
Keyword: childhood recipes, chinese new year, traditional recipe

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Recipe Rating


Wednesday 24th of March 2021

Amazing recipe, I did need 4tbl spoons more of butter but everything else worked exact and the results were delicious and consistent with the flavor of the ones from the buffet. ❤️❤️❤️❤️


Saturday 13th of February 2021

These cookies were awesome for Chinese New Year's. My husband loved them! I ran out of almonds to add on top and added some chopped cashews. He LOVED those too. I did follow others advice to let it bake for 20 minutes and that was perfect. Simple, easy recipe. Definitely adding to my pinterest account ☺️


Friday 12th of February 2021

A few notes from someone who used to bake professionally: —Butter that is colder than room temp fine. No need to have rock-cold cubes. —Use a spring-form COOKIE SCOOP to ball out the dough BEFORE CHILLING. Line the balls together on whatever sheet tray or plate that will fit in your fridge. I’m sure that will save a lot of novice bakers some stress. You can do this (rather should do this :) for all your drop cookie dough. I do! :) Very efficient pro tip. —One hour of chilling time is more than fine. Longer is totally fine. Yes you can freeze the dough balls and de-frost for later baking. —Since I made it easy on myself and portioned the dough already, just place the cold dough balls on your parchment’d baking sheet while the oven reaches temp. —I used three slices of almond on top pointed in the center like a star-ish shape. that’s just preference of course. —painting the egg wash on the sides is also important. —to get some semblance of golden brown edges, I had to bake for a minimum of 20 minutes (it might have been a couple minutes longer, too). But that’s just me; everyone’s ovens are different. Keep it at 325°F; it aids in the development of gradual chewiness and crackly top as it bakes. Chewy yet crumbly yet shortbread like; perfect.

OTHERWISE, heh, these are so simple to make and so pleasing to eat and look at. The full tsp of almond extract is KEY for that nostalgic flavor. I’m glad I found this recipe. Thank you!


Monday 4th of January 2021

Can I use all Almond Flour instead of Almond Flour and All Purpose Flour? Thank you.

Julie Chiou

Monday 4th of January 2021

no, unfortunately you cannot

Robert Lee

Monday 31st of August 2020

Fine recipe with two exceptions. Forget the egg wash. No Chinese restaurant almond cookie you ever had had an egg wash coating. It’s not only inauthentic, it browns before the cookie and you have to take out the cookie before it’s thoroughly done. It should be crisp all the way through without being brown. Without the egg you can cook the cookie through for three more minutes. 20 minutes.

The next thing is the kosher salt. Where that idea came from is a mystery. Salt in a sweet recipe Is merely to round out the flavor and should not be detectable. Kosher salt has large grains. You can actually taste the salt if the grains wind up on your tongue because the grain is so large. NEVER use kosher salt in sweet recipes where the salt will not be dissolved. And even then don’t use it. It’s just a stupid fad. Save it for a steak. Other than these two things it’s a great recipe.


Friday 12th of March 2021

@Susan, I don't know why others struggle with it but I followed this recipe to the T with almond flour numerous times and they always turned out perfect! So, so light and airy. The egg wash has never been a problem. It adds another level to the appearance and a mild toasty flavor. It's pretty boring without it.


Thursday 11th of February 2021

@Robert Lee, Diamond Crystal brand kosher salt are fine flakes. If you don’t have that, just double up on regular table salt. Not a stupid fad; most professional cooks and bakers actually solely use kosher salt.

And at 325°F no cookie with an egg wash will burn. The temperature is simply not high enough.