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Chinese Almond Cookies

Prep Time:

15 minutes

Bake Time:

15 minutes

Total Time:

45 minutes


24 cookies




  • 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


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 ⅓ 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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