Chinese Almond Cookies

Chinese almond cookies are crisp, buttery and delicately nutty, with a whole almond pressed into the centre of each one. They are a beloved bakery treat, often served with tea or at Lunar New Year. This simple recipe bakes up golden and crumbly in just half an hour.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

12 servings

Calories

150

Ingredients

• 200 g plain flour
• 100 g ground almonds
• 120 g unsalted butter, softened
• 100 g caster sugar
• 1 egg
• 1/2 teaspoon almond extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 24 whole blanched almonds
• 1 egg yolk, beaten, for glazing

Instructions

1. Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
2. Cream the butter and sugar together until pale and fluffy, then beat in the egg and almond extract.
3. Fold in the flour, ground almonds, baking powder and salt until a soft dough forms.
4. Roll the dough into 24 balls about the size of a walnut and place them on the trays.
5. Flatten each ball slightly with your palm and press a whole almond into the centre.
6. Brush the tops lightly with beaten egg yolk for a golden finish.
7. Bake for 13 to 15 minutes until the edges are golden, then cool on a wire rack.

Pro tips

• Do not overwork the dough or the cookies will turn tough instead of crumbly.
• Chill the dough for 15 minutes if your kitchen is warm.
• The egg yolk glaze gives the classic glossy golden top.
• Store in an airtight tin for up to a week.

Frequently asked questions