Learn the quick and simple method for making Chinese almond cookies, a delicious treat loved for their crumbly texture and nutty flavor.
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What are almond cookies
I fell in love with Chinese almond cookies (Xìng Rén Sū/杏仁酥) the moment I took my first bite. They were small and rustic-looking, tightly packed in a plastic jar with a red lid. The fall-apart, crumbly texture and intense nutty flavor won my heart. And, they were ‘not too sweet’ (Bú Tài Tián/不太甜) — the highest compliment you can give to Asian-style pastries.
This delicious treat is often associated with culinary celebrations during Chinese New Year, particularly among American Chinese and Southeast Asian Chinese communities. While Nian Gao symbolizes ‘a better year ahead’ and Tang Yuan signifies ‘family reunion,’ almond cookies are said to resemble coins, bringing good fortune and prosperity.
Why this recipe
- The dough is easy to make and forgiving
- The cookies have an intense nutty flavor
- You can choose either cooking oil or butter to achieve your preferred texture
- They can also be made vegan by skipping the egg wash
🌟 Update: This recipe was chosen by fellow blogger Erika from The Pancake Princess for her Chinese Almond Cookie Bake Off, and I was pleased to hear her comments, such as: “the easiest cookie to make,” “the flavor profile felt very much like a classic Chinese almond cookie,” and “one of my favorites”.
Ingredients
Here is a list of ingredients you need for this recipe:
- All-purpose flour, aka plain flour
- Almond flour
- Neutral cooking oil
- Sugar & salt
- Baking powder & baking soda
- Almonds, ideally toasted
- Egg yolk (skip it for vegan diet)
Optional: You can add a teaspoon of almond extract to enhance the nutty taste.
Substitutes
- Almond flour, which refers to finely ground skinless almonds, can be replaced by almond meal which includes the skin and has a coarser texture.
- Cooking oil can be substituted with melted, unsalted butter, but the final texture of the cookies will be different (less crumbly and more crunchy). Additionally, you may find that the taste of butter overpowers the almond flavor.
Cooking procedure
Step 1: Make the dough
The almond cookie dough is simple to make and quite forgiving. You can use a mixer, but making it by hand is just as easy.
First, mix all the dry ingredients (flour, sugar, salt, baking powder, and baking soda) in a bowl.
Then, pour the oil over the mixture and stir with a fork until many small lumps form and no dry bits remain.
Use your hands to gather all the lumps, then press and knead lightly to form a dough. Don’t worry if it cracks or falls apart easily — the goal is simply to achieve an even texture (It won’t feel like dough for dumplings or mooncakes).
However, if the dough feels overly dry and is difficult to shape into a cohesive mass, knead in a little more oil to adjust.
🌟 NOTE: If using melted butter instead of cooking oil, you’d need to slightly increase the quantity to achieve the desired texture.
Step 2: Shape the cookies
Once you’re satisfied with the consistency of the dough, divide it into small portions. You may eyeball the size and try to make them as similar as possible. If you are aiming for a uniform appearance, use a kitchen scale to measure. For reference, each of my dough balls weighs about ½ oz (15 g).
Gently shape a piece of dough into a ball. Hold it in your palm, then place an almond on top. Press it halfway into the dough. It’s perfectly fine if the edges of the dough crack a little.
Put the cookies on a baking sheet lined with parchment paper, leaving a little space in between each one (see note below). Finally, brush a layer of egg yolk, thinned with a little water, over the cookies. Skip this step if you wish to make them vegan.
🌟 NOTE: Cookies made with butter, instead of cooking oil, will spread more during baking. I suggest you leave 1 inch (2½ cm) of space between the cookies.
Step 3: Bake the cookies
To bake these cookies, you need to preheat the oven to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted.
Place the baking sheet over the middle rack. Leave to cook for 18 to 20 minutes until lightly brown. Then, transfer the baked cookies to a wire rack to cool.
🌟 NOTE: Since the performance of each oven varies, I suggest you check the doneness at 15 minutes, then decide how much extra time is necessary.
How to store
I often make a big batch of almond cookies at a time. If you also plan to do so, here are some storage tips you may find helpful:
- Wait until the cookies are completely cool.
- Store them in air-tight containers so no moisture goes in.
- Keep the containers in a dry, cool place away from direct sunlight.
- Freezing: Use freezer-safe, air-tight containers. Place parchment paper in between each layer of the cookies. Consume within 3 months.
FAQs
A: Yes. Both peanuts and hazelnuts work well. You may need to slightly adjust the amount of oil when making the dough.
A: Yes. Lard (rendered pork fat) is actually a common fat used in traditional Chinese pastries. It creates a crumblier texture and adds a richer aroma.
Other classic treats
Looking for more Chinese sweet treats? Try these popular recipes:
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Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
Chinese Almond Cookies (杏仁酥)
Video
Ingredients
- 2 cup all-purpose flour
- 1⅓ cup almond flour, see note 1
- ½ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup neutral cooking oil, see note 2 & 3
- 40 piece almonds, toasted
- 1 egg yolk, skip for the vegan version
Instructions
Make the dough
- Add all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt to a large bowl. Use a fork to mix them well.
- Pour in the oil and mix with the fork until no dry flour remains.
- Combine and press all the lumps together. It’s okay if the dough falls apart easily, as long as it has a uniform texture (see note 2).
Shape the cookies
- With the aid of a kitchen scale, divide the dough into 40 portions, with each weighing about ½ oz (15 g).
- With gentle pressure, shape a piece of dough into a ball. Place it on the palm of your hand. Press one almond halfway into the dough.
- Repeat to make all the cookies, then put them on a baking sheet lined with parchment paper, leaving a little space in between.
- Optional step: Mix egg yolk with ½ teaspoon of water. Brush it over the cookies.
Bake the cookies
- Put the baking sheet on the middle rack of an oven preheated to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted.
- Bake for 18 to 20 minutes until the cookies brown nicely. Cool them completely on a wire rack before storing them in air-tight containers.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed everything as indicated, I did need to add a little more oil at the end but I added butter instead. They came out delicious thank you so much for the recipe!!
That’s wonderful to hear, Lisbeth!
I just tried the recipe, the flavor is great but its reminiscent of the Macau almond cookies where it crumbles upon touch. I’ve already added extra oil as the flour mix was so dry but still crumbles.
Is there a way to make it more solid? Would adding an egg to the mix make the cookie hold? No wsy this will survive transport without falling apart.
Thanks for trying the recipe. Adding extra oil will actually make the cookies more crumbly rather than firmer. If you prefer a sturdier texture, try slightly increasing the all-purpose flour and reducing the almond flour. That will give the cookies more structure so they hold together better.
Some months ago I combed through a new asian supermarket in my capital city & happened to take a certain cookie jar with a red lid just before leaving the store. Simply because it looked cute & it surprisingly only consisted of a few ingredients, all of them compatible with my many food intolerances. These turned out to be some of the most delicious cookies I’ve ever had. When the dreaded day came that the cookie jar was emptied I tried to find them online, but without success. So I searched for “Chinese almond cookies” recipes, hoping to recreate at least sth similar. When I read the sentence about the cookies in a jar with a red lid I knew I didn’t only find a similar recipe, but the real deal. I couldn’t believe my luck! Last night I made them for the first time & they turned out more than perfect. They’re 100% the cookies I fell in love with, and now I can make them on my own whenever I crave them. They’ve become one of my “safe foods” for when I’m dealing with issues around my intolerances, so I can’t thank you enough for recreating these & making it available. Also, this isn’t the first recipe of yours that I’ve tried & they’ve all become new favorites of mine so far! My favorite recipe blog on the internet ❤️
This means so much, Melina! I’m really glad the recipe matched what you were looking for and that it’s now part of your safe foods. Thanks for the kind words and for trusting my recipes!
I have to rate this recipe because it’s just so good. I’m chinese, grew up in Hong Kong, now living in a small town in Ireland, i have to travel a long way to get to an Asian shop, most of the time they only have essentials like rice & noodles, sauces …. not too much variety of treats. Making my own vision of Asian food is just part of my normal life here. This recipe absolutely hit the spot, easy & tasted so good. I used oil, but added extra melted butter because the flour in Ireland is much ‘heavier’, it needed extra ‘oil to bind. The added butter made the cookies tasted lovely, yet not too much so, the cookies still hold the shape.
Thank you, thank you for your work in this website fill with recipes, im looking forward to trying more.
Thank you for sharing this. I’m so glad the cookies came out well, and your butter adjustment sounds perfect. Appreciate your kind words, and hope you enjoy more recipes.
My favorite cookies.
Glad you enjoyed the recipe, Tuan!
Hello
Is there anyway of making these gluten free at all? Or can you use just almond flour and not combine it with all purpose flour?
Thanks
Thanks for your question! Unfortunately, using only almond flour won’t work for this recipe, as the cookies won’t hold their shape or have the right texture. I haven’t tested this recipe with gluten-free flour, so I’m not sure how it would turn out. Sorry I can’t be more helpful!
For folks who want to make these gluten free: I just made some using Pamela’s pancake and baking mix instead of the regular flour, and they’re good! (I can’t compare them to a batch made with regular flour, though, since I don’t buy regular flour.) The first batch was not as great because I forgot that the Pamela’s already has baking soda and baking powder in it, so I omitted those in the second batch, and am very happy with the result. Thanks to Wei Guo for the recipe!
Thanks so much for sharing your gluten-free tips, Clare!
I’ve made soft chewy almond cookies before. I wasn’t sure if I would like this recipe. The result was fantastic! So crumbly and tasty. I prefer this version now. Thanks!
So happy you enjoyed these cookies, Pauline!