These Almond Cookies are one of the easiest cookie recipe I’ve tried. Simply combine all the ingredients in a bowl, make the dough into small balls, apply some egg wash, and bake in the oven for 15 minutes. The crumbly salty and sweet flavor of almond cookies are exceptionally addicting for me so I hope you’ll enjoy them as well.
These almond cookies are traditional Chinese cookies that are enjoyed during festivities. Well, I wish I can go on to talk about the Lunar New Year celebration and special food people eat during this holiday but I am actually not too familiar with the custom as much as I should.
Since I am married to a Chinese (Taiwanese) American husband, I started to celebrate this day with friends and his family. Unlike most of Asian countries, Lunar New Year is a regular day in the Unites States so instead of cooking up a feast, we typically go out to eat with friends and family.
The almond cookies were so easy to make and turned out great, the texture and flavor reminded me of bakeries in Chinatown. I was really happy when my son gave me a thumbs up sign after eating them.
The only thing I would change for the next time is to grind the almond meal with a food processor first or buy another brand. My almond meal was from Trader Joe’s (I had some leftover from my Black Sesame Cookies) and this brand’s almond meal is rather coarse compared to other brands and it has skin in it; therefore you still see almond’s bits and pieces in my cookies and they are darker. If yours are from Trader Joe’s, grinding with food processors helps to have finer texture, just like how I did for the Black Sesame Cookies recipe.
As an experiment, I made the dough into two sizes and I also added an almond piece on some of the cookies to see which one we like. My children prefer tiny cute size balls and adults prefer the bigger size cookies with an almond piece on top. The details are totally up to your preference.
Have these cookies with a nice cup of coffee or tea. Your regular afternoon or Lunar New Year celebration will be a little more fun and merrier.
Happy Lunar New Year and Gong Xi Fa Cai! I hope you are having a wonderful holiday with family and friends.
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- 120 grams (1 cup) almond meal/flour (ground almond)
- 180 grams (1½ cup*) all-purpose flour
- 120 grams (2/3 cup – 1 Tbsp.) granulated sugar
- ¼ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 150 ml vegetable oil
- 1 beaten egg yolk
- Roasted unsalted almonds (optional)
- Center a rack in the oven and preheat the oven to 355 degrees F (180C).
- Combine all the dry ingredients in a stand mixer. With your mixer on low medium speed (with the beater attachment), mix all together.
- Add oil and mix until a cohesive dough forms.
- The dough should be just enough to hold its shape when you try to roll into a ball. If they look more like crumbs, add a little bit more oil (10-15 ml) at a time.
- Weigh the dough to make 0.4 oz/10 g (1 inch cookies) OR 0.7 oz/20 g (1½ inch cookies) rounded portion and roll it into a ball with your palms. Place it on a baking sheet lined with parchment paper and repeat until all the dough is used up. You can make a 10 gram ball using a tsp. measuring spoon.
- (OPTIONAL) If you want to put a piece of almond on the cookie, hold the cookie ball on your palm and gently press the almond into the dough.
- Using a pastry brush, lightly glaze the top of the cookie balls with the beaten egg yolk.
- Bake for 15-20 minutes, or until the cookies become slightly golden. Let them cool on a wire rack and store in an air tight container.
Fluff up the flour several times with a spoon.
Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).
Scrape off the excess with a knife.
Slightly adapted from Through The Kitchen Door, originally from My Secret Recipe Series: New Year Cookies by Alan Ooi.