Chinese Almond Cookies

  • As an Amazon Associate I earn from qualifying purchases.

    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 :)

    4.89 from 9 votes

    Chinese Almond Cookies

    These traditional Chinese Almond Cookies symbolize coins and will give you good fortune in the new year!
    Prep Time: 10 mins
    Cook Time: 17 mins
    Total Time: 27 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 3 dozen
    Calories: 198kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 1 1/3 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 3/4 cup all-purpose flour
    • 1 cup + 2 tbsp. granulated sugar
    • 1/2 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.


    Source: Simply Recipes
    Nutrition Facts
    Chinese Almond Cookies
    Amount Per Serving (2 cookies)
    Calories 198 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Carbohydrates 22g7%
    Sugar 12g13%
    Protein 2g4%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

    This post contains affiliate links.

    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating


  • Jean Reynolds says:

    Thanks for this recipe! I mixed up the dough yesterday and baked them this morning. Excellent cookie – I will definitely make this again. Light, crisp, almond delights. I refrigerated the dough overnight b/c I’m making a lot of cookies for Christmas. It was so easy to just cut the chilled disc into small pieces with a knife and then roll them a little before placing them on the parchment. I followed the recipe otherwise to the letter and they are just deluxe. Thank you again for sharing your wonderful cookie recipe!

    • Julie Wampler says:

      I’m so glad you enjoyed these and would make them again!

  • Laurene Hines says:

    Did I miss a step? I followed the recipe and my mix came out very crumbly, unable to form any type of dough ball. I ended up adding a small amount of milk after refrigerating the dough since the recipe is somewhat similar to a biscuit recipe. I added about a quarter cup of milk then rolled it out like biscuit dough n used a biscuit cookie cutter, egg wash, almonds, baked for 20 min, and they came out just fine!

    • Julie Wampler says:

      No, you didn’t miss a step. To me, it sounds like maybe you used a different type of almond flour or almond meal? Like it was coarser so you had to use more liquid?

  • Michelle says:

    These are so delicious! I made a batch and it was worth the carbs!

  • Abby says:

    This was So yummy! I followed the recipe however I think my butter wasn’t chilled enough so the first mixture looked more creamed rather than course and chunky. I still saw bits of butter in the dough at the end though. The cookies are so crispy, which is just what I was looking for. Thanks!

    • Julie Wampler says:

      Yay, happy new year!

  • Jett Winland says:

    Best cookie I’ve ever had

  • Garvin says:

    I love this recipe! I spent my childhood helping my dad bake almond cookies for his small restaurant. I don’t remember his recipe, but I wouldn’t change a thing with yours! This brings back memories. I will definitely make more. Thanks!

    • Julie Wampler says:

      aww this is such a sweet story. thank you for sharing!

  • :D says:

    In step 2 where you add the egg and beat until incorporated, will the mixture become smootn? On what speed are you beating at on this step?

    • Julie Wampler says:

      medium speed, and it should be smooth but with a little texture

  • Cee says:

    Delicious. I made a few batches and also gifted some. They were a hit! I premixed and stored a couple discs in the fridge over a couple days and it turned out just fine. Also, I was able to get at least 5 dozen cookies from the recipe. I did have some inconsistencies with baking time but I think it was my oven. Still, it’s easy to tell when the cookies are ready just by the browning. Wouldn’t change a thing. Thank you~

  • Vicki M Heidelberger says:

    I had to bring something to an Asian themed potluck at work and came across this recipe. I decided to go for it because for one thing, it seemed straightforward and doable, and for another I really don’t care for almond anything so I figured I was safe from over sampling ;) Boy was I wrong! I fell in love with these! As did my husband and son. I had to hurry and pack up what I was going to bring in to work, they were going that quickly. At first bite they seemed almost bland, but then the flavor kind of sneaks up on you and it’s just insanely delicious! And then you want another, and another…Kudos to you Julie for your clear and complete instructions. I had no problem at all. I have worked with a dry-ish dough before so I knew what to expect. My only complaint was the price of the almond flour, which made me utter a few swear words in the grocery store aisle. But I guess I’ll just have to make sure I use it all up ;)

    • Julie Wampler says:

      Try getting almond flour at Trader Joe’s or Aldi – so much cheaper than traditional stores. Like 50% cheaper!!

      • Vicki M Heidelberger says:

        I will try that, thanks!

  • Cynthia says:

    So delicious! Best recipe. Thank you for sharing.

  • Robert Lee says:


  • Hazel says:

    What can I substitute for butter? Thanks

    • Julie Wampler says:

      It’s the main ingredient of this recipe and I haven’t tested it with any other fat so unfortunately, nothing.

  • Nathalie says:

    This was such a great recipe. And tasted just like the ones I ate as kid. Follows the recipe basically to a T. Just before chilling I formed a rectangle of sorts, that ways later i can just evenly divide into squares cut out and form into ball (I hope that made sense). I love to bake but I have a disability, and making cookies tend to be a lot of work for me. But this was so simple, and come out perfectly.

  • Jane says:

    I couldn’t find almond flour. Is it possible to only use all purpose flour?

    • Julie Wampler says:

      no, unfortunately not

  • Robert Lee says:

    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.

  • 5 Hassle-Free Ways to Simplify Mealtime