Classic Chinese Almond Cookies (Printable)
Delicate, crumbly treats with subtle nutty flavor. Perfect for celebrations or tea time.
# What You 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, reserve half yolk for brushing
08 - 1 teaspoon almond extract
09 - 1 teaspoon vanilla extract
→ Toppings
10 - 32 whole blanched almonds
11 - 1 tablespoon milk for egg wash
# How To Make It:
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.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg (reserving half the yolk), almond extract, and vanilla extract until fully incorporated.
05 - Gradually blend dry ingredients into wet mixture, mixing just until soft dough forms.
06 - Roll tablespoon-sized portions into balls. Arrange 2 inches apart on prepared baking sheets.
07 - Flatten dough balls slightly. Press one whole almond into center of each cookie.
08 - Whisk reserved egg yolk with 1 tablespoon milk. Brush tops of cookies with mixture.
09 - Bake for 16-18 minutes until edges are lightly golden.
10 - Let cookies rest on baking sheets for 5 minutes. Transfer to wire rack to finish cooling.
# Expert Suggestions:
01 -
- The texture is impossibly tender while still holding together perfectly
- They disappear from platters faster than anything else I bake
02 -
- Room temperature ingredients make the difference between dough that comes together easily and one that fights you
- Overmixing the dough creates tough cookies, so stop as soon as everything combines
03 -
- Measure your flour by spooning it into the cup and leveling off, not scooping directly
- The cookies will look underdone when you take them out but firm up as they cool