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Chinese Almond Cookies

Prep Time:

15 minutes

Bake Time:

15 minutes

Total Time:

45 minutes

Yields:

24 cookies

Level:

Beginner

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ pound shortening or lard

  • ¾ cup granulated sugar

  • ½ cup dark brown sugar

  • 1 large egg

  • 1 teaspoon almond extract

  • ½ teaspoon vanilla extract

  • Blanched almonds

  • 1 egg yolk, for brushing

Tools Needed

Stand Mixer

Cookie Scoop


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Bake with Me

Preparation

In collaboration with Chef Dennis Chan of Blue Bamboo

  1. Combine the flour, baking powder, and baking soda in a medium bowl. Set aside.

  2. In a stand mixer fitted with a paddle attachment, add both sugars and shortening. Mix on medium-high speed until light and fluffy. Add whole egg, almond extract, and vanilla extract. Mix well.

  3. Add the dry ingredients into the bowl of the stand mixer, about â…“ at a time, and mix on medium-low speed until just combined. Place the stand mixer bowl in the refrigerator and chill for 15-20 minutes.

  4. While the dough is chilling, preheat the oven to 350℉. Line two baking trays with parchment paper or silicone mats. Set aside.

  5. Using a cookie scoop, scoop the chilled dough onto the lined baking trays, spacing about 2 inches apart.

  6. Lightly press a single almond into the top of each cookie, then use a basting brush to lightly brush the egg yolk across the top.

  7. Bake the cookies for 15-20 minutes, or until golden brown. Allow the cookies to cool on the baking tray until hardened and flaky. Enjoy!

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