Total Time
Prep 20 mins
Cook 15 mins

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round.

Ingredients Nutrition

  • 12 lb butter
  • 2 12 cups sifted flour
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 2 teaspoons almond extract
  • 60 blanched almonds


  1. Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
  2. Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.
Most Helpful

This is basically the same recipe that I use except mine has an additional 1/4 cup of flour and I sometimes use butter flavored shortening (1 cup) instead of real butter. The shortening gives the cookies a similar taste and texture to the ones I have at my favorite Asian eatery. The butter takes this cookie to another level in flavor, richness. Either way, butter or shortening this is a good Chinese Almond Cookie recipe, it saved me from posting my own very slightly different version. If you want to remove the skins from your almonds just place them in a small pot with water, and boil for a couple of minutes. Remove almonds from water and the skin should slip off very easily. You can dry and slightly toast them if you like before using, I use them as they are.

Ms. B August 29, 2010

These are wonderful cookies. I love the fact that it calls for butter and not shortening. Way better than store bought ones. Perfect compliment to Chinese tea served after a Chinese meal.

musicallife January 03, 2014

I made these yesterday to take to Bible study and they were a hit! I grew up enjoying Chinese Almond cookies at Chinese restaurants in Chinatown in Los Angeles. Sadly I never see them served nowadays. My father, sister and I went shopping in downtown Seattle several weeks ago and while checking out the aisles I notice a small bag of almond halves that were tiny in size but the skins removed and it reminded me of days gone by.. I picked up a package and determined to see if I could replicate my memories. Well, it's pretty darn close. This cookie is not too sweet. It probably would be better if I refrigerated the dough before rolling the balls or maybe after rolling the balls. I accidentally use one tablespoon instead of 2 teaspoons of almond extract but the flavor was wonderful. I also baked them a bit longer since the balls we're a smudge larger and yeild 3 1/2 dozen cookies instead of 5 dozen. I also used anegg yolk wash on top of each cookie after adding the almond. I am looking forward to baking this again and sharing with my Dad and siblings. Just to bring back some happy memories of our childhood! Thanks for the memories.

Debbie98335 November 11, 2015