Crispy Chinese Almond Cookies
These crispy Chinese almond cookies offer a perfect balance of a crisp exterior and tender crumb with a buttery, nutty flavor. Easy to make and perfect for festive occasions or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Chinese
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (75g) almond flour, lightly toasted
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar (optional but recommended)
- 1 large egg yolk
- 1 teaspoon almond extract
- About 24 whole almonds, blanched and lightly toasted
- ½ teaspoon baking powder
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Toast the almond flour in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Let cool completely.
- In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until fluffy and pale, about 3-4 minutes.
- Mix in the egg yolk and almond extract until just combined.
- In a separate bowl, sift together the all-purpose flour, toasted almond flour, baking powder, and salt.
- Gradually add the dry flour mixture to the butter mixture, folding gently with a spatula until just combined. Do not overmix.
- Roll the dough into 1-inch (2.5 cm) balls and place them about 2 inches (5 cm) apart on the baking sheet. Gently press a whole almond onto the top of each ball and flatten slightly to about ½ inch (1.3 cm) thick.
- Bake for 12-15 minutes or until edges are light golden brown. Centers may look soft but will firm as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toast almond flour properly to enhance flavor. Use room temperature butter for best texture. Avoid overmixing dough to prevent toughness. Chill dough if too sticky. Watch oven temperature closely to avoid over-browning. Store cookies in an airtight container with a slice of bread to keep crisp longer. Freeze for up to 3 months and reheat in a low oven to restore crispness.
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 110
- Fat: 7
- Carbohydrates: 10
- Protein: 2
Keywords: Chinese almond cookies, crispy almond cookies, homemade almond cookies, Lunar New Year cookies, easy almond cookies, almond flour cookies