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Chinese Almond Cookies

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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!
4.92 from 12 votes
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 3 dozen
Author: Julie Chiou
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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 teaspoon almond extract
  • 1 ¾ cup all-purpose flour
  • 1 cup + 2 tbsp. granulated sugar
  • ½ teaspoon 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

This post contains affiliate links.

Recipe Rating

Mary Ann Howard

Wednesday 29th of September 2021

The cookies are delicious. However, I would like a little stronger almond flavor. I’m going to buy a new bottle of almond extract to see if that makes the difference. Should I add more than the teaspoon called for in the recipe? Also, I used Bob’s Red Mill Super Fine almond flour from blanched almonds. Would a different almond flour have given them a slightly stronger flavor? Thanks so much.

Julie Chiou

Friday 1st of October 2021

i would definitely add more almond extract to the dough if you prefer a stronger almond flavor! most almond flours are similar and using one over another would not yield a stronger almond taste; it comes mostly from the almond extract

Felicia Clemes

Monday 9th of August 2021

* It

Felicia Clemes

Monday 9th of August 2021

It taste like maraschino cherries but I know from cooking experience that it's because of the almond extract. I was delicious! Not too sweet but not bland.


Monday 14th of June 2021

I work in a care home and we are doing this around the world cruise theme..this week we are in China. I really would like to make these because they sound great and I think the residents would like them. the recipe has the options of 1x or 2x or 3x. However if you click on the 3x the ingredients change but the method is still stuck on 1x.. How many eggs do I use if I wanted to do the recipe 3x?

Julie Chiou

Tuesday 15th of June 2021

yes, only the ingredients change, and as you can see, if you click 3X, it changes the egg amount to 6 eggs. i would add in 5 eggs where the recipe says to add the egg then reserve one egg for later for the brushing!


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. ❤️❤️❤️❤️