Chinese almond cookies are a traditional treat often made for Chinese New Year. These small cookies are tender, lightly crumbly, and slightly fluffy, with a round shape that symbolizes coins and is thought to bring good fortune for the coming year. They are easy to make and quite addictive—best to bake a generous batch.
Almond cookies are especially popular in households preparing for Chinese New Year celebrations. In many families, the days before the holiday are filled with baking and arranging trays of sweets, cookies, and tea for visiting friends and relatives. These gatherings are a warm expression of hospitality, and offerings of treats like almond cookies are part of welcoming guests and wishing prosperity for the new year.
This recipe comes from Adelenne Lee in Singapore, who shares a straightforward version of these beloved cookies. The dough is simple to mix and requires no creaming—just combine the dry and wet ingredients, shape, and bake. Topping each cookie with a whole almond and a light egg wash creates the classic look and a golden finish.
Prep Time
10 minutes
Cook Time
Approx 20–25 minutes
Yield
About 50 cookies
Ingredients
1 cup ground almonds
1 ¼ cups all-purpose flour
⅔ cup caster sugar (or regular granulated sugar; regular sugar may take a little longer to dissolve)
¼ tsp salt
1 tsp baking powder
1 tsp baking soda
⅔ cup vegetable oil
1 tsp almond extract
Whole almonds for topping
1 egg yolk, beaten, for glazing
Instructions
1. In a large bowl, combine the ground almonds, flour, sugar, salt, baking powder, and baking soda. Add the vegetable oil and almond extract, then mix until a dough forms. (Do not add the egg yolk or the whole almonds yet.)
2. Using a teaspoon measure, portion the dough and roll into small balls. Place them on a parchment-lined baking tray, leaving space between each cookie.
3. Press a whole almond lightly into the center of each dough ball.
4. Brush the top of each cookie with the beaten egg yolk to give a glossy, golden finish when baked.
5. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the bottoms are a golden brown. Remove from the oven and let the cookies cool on the tray briefly before transferring to a wire rack to cool completely.
Notes from Adelenne:
To ensure the cookies hold their shape, the bottom should be golden brown or slightly darker than the sides. If the bottom remains pale, the cookies may fall apart when removed from the tray.
We’d love to hear from you! If you try this recipe, please share any variations or substitutions you made in the comments. Thanks for reading and happy baking!
Recipe Card
Chinese Almond Cookies
50
10 minutes
20 minutes
30 minutes
Simple, traditional Chinese almond cookies with a tender, crumbly texture and a golden finish. Perfect for celebrations or as a light tea-time treat.
Ingredients
- 1 cup ground almonds
- 1 ¼ cups all-purpose flour
- ⅔ cup caster sugar (or regular sugar)
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ⅔ cup vegetable oil
- 1 tsp almond extract
- Whole almonds for topping
- 1 egg yolk, beaten, for glazing
Instructions
- Combine all ingredients except the egg yolk and whole almonds in a large bowl and mix until a dough forms.
- Portion the dough by teaspoonfuls and roll into balls.
- Arrange the balls on a parchment-lined baking tray and press a whole almond onto each one.
- Brush the tops with the beaten egg yolk for a glossy finish.
- Bake at 350°F (175°C) for 20–25 minutes, until the bottoms are golden brown. Cool slightly before transferring to a wire rack.
Adelenne’s notes:
- Ensure the bottoms are golden brown; this helps the cookies hold together and gives the proper texture.
Nutrition Information:
Yield: 50
Serving Size: 1
Amount Per Serving:
Calories: 66Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 61mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 1g
Nutrition information isn’t always accurate
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