Chinese Almond Cookies (Printable Version)

Delicate crumbly almond cookies with subtle nutty flavor, perfect for celebrations or tea time.

# 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 until fully incorporated. Reserve half the egg yolk for later use.
05 - Gradually fold dry ingredients into wet mixture, stirring just until a soft, cohesive dough forms.
06 - Scoop tablespoon-sized portions and roll into balls. Arrange 2 inches apart on prepared baking sheets.
07 - Flatten each dough ball slightly and press one blanched almond into the center of each cookie.
08 - Combine reserved egg yolk with 1 tablespoon milk. Brush mixture lightly over the tops of cookies.
09 - Bake for 16-18 minutes until edges are lightly golden.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies strike that perfect balance between crumbly and tender, never dry like some bakery versions
  • The almond flavor shines through without being overpowering or artificial tasting
  • They come together in under 40 minutes from start to finish
02 -
  • Room temperature ingredients make all the difference in achieving that perfect texture
  • Overworking the dough once flour is added will make these tough instead of tender
  • The egg wash creates that signature restaurant style golden finish
03 -
  • Blanching raw almonds in boiling water for 60 seconds makes removing skins effortless
  • Rotate your baking sheets halfway through for evenly golden cookies
  • Chill the dough for 15 minutes if it feels too soft or sticky to work with

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