Chinese Almond Cookies
These cookies are not your traditional Chinese almond cookies. They have a fluffier and cakier texture, browned edges that are light and crispy, with a slightly chewy, sticky, and soft interior. They have a well-balanced buttery sweetness and nutty taste. They are easy to make and perfect for Chinese New Year and holiday gifting.
Nutrition Facts
79 kcalCalories
1.3 gProtein
8 gCarbs
4.9 gFat
Ingredients
Instructions
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Reviews from the Original Source
I’ve been making these cookies for several years!!! Everyone loves them! I noticed in the comments that there was concern about the cookies spreading out - that is what we like!! Thinner & crispy! I flatten them a little before adding the almond. It’s just the cookie that I have been searching for! I usually have a tin of them on my counter!!
We made these in our office for a Lunar New Year celebration and they were a hit! Easy to make, not overly sweet and the egg wash is such a nice touch on these! Would happily make these again!
Thanks! Great recipes!
Well, Maggie, I’m happy to report that our new favorite Chinese almond cookie is the one from your recipe. It’s not as grainy as my previous best tasting one, but it definitely now is the best. And so easy to prepare. I weighed the AP flour before mixing the dough and noticed that the number of grams was different from the grams per 3/4 cup, so I went with the cup gram measurement, which was higher. I was thinking that the gram measurement was too low. And the Almond Cookie Award goes to Maggie Zhu! Thanks so much.
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