Classic Chinese Almond Cookies (Printable)

Delicate crumbly cookies with subtle nutty flavor. Perfect traditional treat for celebrations or afternoon tea.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon almond extract
09 - 1 teaspoon vanilla extract

→ Toppings

10 - 32 whole blanched almonds
11 - 1 tablespoon milk

# Directions:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl until evenly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg, almond extract, and vanilla extract to the butter mixture. Reserve half the egg yolk for the wash. Beat until fully incorporated.
05 - Gradually fold dry ingredients into the wet mixture, mixing just until a soft dough comes together. Avoid overmixing.
06 - Scoop tablespoon-sized portions, roll into balls, and arrange 2 inches apart on prepared baking sheets. Flatten each ball slightly and press a blanched almond into the center.
07 - Whisk reserved egg yolk with milk. Brush the tops of each cookie with the mixture.
08 - Bake for 16-18 minutes until edges are lightly golden.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is perfectly crumbly and melts in your mouth, not rock hard like some bakery versions
  • They come together in under 40 minutes with ingredients you probably already have
  • That subtle almond flavor makes them feel fancy enough for guests but simple enough for Tuesday afternoons
02 -
  • Dont overmix the dough or these cookies will turn tough instead of tender
  • Room temperature ingredients combine more smoothly and create better texture
  • The egg wash step is worth the extra effort for that professional bakery look
03 -
  • Chill the dough for 15 minutes if it feels too sticky to work with
  • Rotate the baking sheets halfway through for even browning
  • Press the almonds in gently but firmly so they don't fall off during baking

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