Chinese Almond Cookies are simple, crisp, buttery, and full of almond flavor. It’s a perfect treat to make for Chinese New Year!
These Chinese Almond Cookies are one of the easiest cookie recipes I’ve tried. All you need is simply combine all the ingredients in a bowl, roll into small balls, and bake in the oven for 15 minutes. The cookies are crisp, buttery, and full of almond flavor!
Chinese Almond Cookies for Lunar New Year!
In Japan, we celebrate the New Year on January 1st (read more). As I married to a Taiwanese American husband, I started to celebrate Lunar New Year as well. Since the holiday is on a regular day here in the U.S., we typically go out to eat at Chinese restaurants to celebrate with his family and friends instead of cooking up storm like most Chinese people do in Asia.
One exception is I make these almond cookies. I learned from my Chinese blogger friends in Asia that these traditional almond cookies are enjoyed during the Lunar New Year. Almond cookies symbolize coins so people make or buy these cookies to bring good fortune.
Almond cookies have a crisp bite and sandy crumbly texture. When you bite, almond meal/flour and almonds on top give really nice almond flavor in your mouth. These cookies are delightful with a cup of tea or coffee.
Almond Meal vs. Almond Flour for Chinese Almond Cookies
Almond meal and almond flour both consist of ground almonds, but almond meal is a coarser grind made from almonds with their skins while almond flour is ground more finely and usually made from blanched almonds without skins.
The only real difference is in how they look. Almond meal is speckled with bits of almond skin, while the blanched almond flour is a creamy tan.
By the way, if you’re wondering if only almond meal/flour can be used to make these cookies, my answer is no. Almonds don’t contain any of the gluten that flour contains, we need to mix with flour to make the right texture for these cookies.
If you have almond extract (I use for my pancake recipe too!), you can drop a few extract for even more intense almond taste.
Serve these cookies for the upcoming Chinese New Year and if you celebrate this holiday, I hope you have a wonderful celebration with your family and friends.
新年快乐 (Xin Nian Kuai Le)!
Happy New Year!
恭喜發財 (Gong Xi Fa Cai)!
Wishing you a prosperous new year!
I hope you enjoyed this Almond Coookie recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and trying the recipes!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates.
- 120 grams (1 cup) almond meal/flour
- 180 grams (1½ cup) all-purpose flour (See Note)
- 120 grams (2/3 cup minus 1 Tbsp.) granulated sugar
- ¼ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 150 ml (2/3 cup) vegetable oil
- 1 beaten egg yolk (I use large egg)
- Roasted unsalted almonds for decoration (optional)
- Center a rack in the oven and preheat the oven to 350F (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 2-3 tsp. (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 teaspoon 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 at 350F (180C) 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.
1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).
3. 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.
Editor’s Note: This post was originally published on February 10, 2013. The content has been updated with more information.