Chinese Almond Cookies

"This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round."
photo by Ms. B photo by Ms. B
photo by Ms. B
photo by Ms. B photo by Ms. B
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Cindy W. photo by Cindy W.
Ready In:
60 cookies


  • 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


  • 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.
  • Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

Questions & Replies

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  1. kiykosteel
    1/2 lb? Shouldn't it be 1/2 cup???
  2. Kristine M.
    Do you have nutritional information. Carbs, calories, etc? Could I substitute almond flour, and a different sweetener other than sugar? One cup seems like a lot.
  3. margaret l.
    I would like to substitute some ground almonds for the flour...maybe 1 cup ....hoping to get a nuttier cookie perhaps chewier. Any thoughts?


  1. Ms. B
    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.
  2. Dana Nicole Greenfield
    This has become a go to cookie recipe for me. Everyone loves them! However, I use two eggs instead of one because the batter is too crumbly otherwise. And instead of the whole almonds, I mix in sliced almonds at the end.
  3. Paula B.
    I wish the instructions had been more specific. Was the butter supposed to be cold or at room temperature??? I used cold butter, but still think that the dough maybe could have benefited from a brief chill, as the cookies spread way out. I only used one teaspoon of almond extract as two seemed way excessive as almond extract is VERY strong. I found them to have plenty of almond flavor with one teaspoon. Also there is NO WAY that this makes 60 cookies if you roll them into one inch balls.
  4. cowen_11306663
    This recipe looked like it did not call for enough liquid and sure enough there wasn't. I added an extra beaten egg and then some water to pull the dough together. <br/>Don't forget to chill these flattened cookies before baking as they will spread.<br/>Yummy texture & flavor.
  5. musicallife
    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.



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