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Chinese Almond Cookies are one of the most recognizable traditional Chinese cookies. These buttery, crisp cookies are often found in Chinese bakeries and restaurants and are especially popular during Lunar New Year celebrations. With their rich almond flavor and signature almond pressed into the center, they’re surprisingly easy to make at home.
One bite delivers the perfect combination of a delicate crunch and a tender, melt-in-your-mouth texture. Whether you’re baking them for a holiday celebration, adding them to a Christmas cookie tray, or simply satisfying an almond cookie craving, this classic recipe is always a favorite.
If you love almond-flavored cookies, be sure to try my Almond Crescent Cookies, Ricotta Cookies, and Italian Christmas Cookies next. For even more holiday baking inspiration, browse my complete Christmas Cookie Recipes collection.
What Are Chinese Almond Cookies?
Chinese Almond Cookies are traditional Chinese bakery cookies known for their crisp, buttery texture and rich almond flavor. They’re often decorated with a whole almond pressed into the center and finished with an egg wash that gives them their signature golden appearance.
These cookies are especially popular during Lunar New Year celebrations, where they’re often given as gifts to symbolize good fortune and prosperity. In the United States, Chinese Almond Cookies have become a familiar treat in many Chinese bakeries and restaurants, where they’re enjoyed year-round alongside other traditional sweets.
āØ Before You Begin
āØ Use Pure Almond Extract: Since this recipe has such a short ingredient list, the almond flavor takes center stage. Use pure almond extract for the best flavor.
āØ Don’t Skip the Lard: Lard is the key to authentic Chinese bakery-style almond cookies. It creates the signature tender, crumbly texture and classic flavor that make these cookies so memorable.
āØ Measure Flour Carefully: Use the scoop-and-level method when measuring flour. Too much flour can make the cookies dry and dense.
āØ Press the Almonds Gently: Press the almonds into the tops of the cookies just firmly enough to keep them in place while baking.
āØ Don’t Overbake: These cookies should remain fairly pale. Bake just until the centers no longer look wet and the bottoms are lightly set.
Ingredients + Key Notes
All-Purpose Flour: Provides the structure for these cookies while keeping the texture tender and crumbly.
Granulated Sugar: Adds sweetness and helps create the delicate crispness Chinese almond cookies are known for.
Baking Soda: Gives the cookies a bit of lift and helps create their light texture.
Salt: Balances the sweetness and enhances the almond flavor.
Lard: The secret to authentic Chinese bakery and restaurant-style almond cookies. Lard creates the signature melt-in-your-mouth texture and distinctive flavor that sets these cookies apart.
Eggs: Two eggs are mixed into the dough for richness and structure. The remaining egg is combined with water to create a traditional egg wash that gives the cookies their beautiful finish.
Almond Extract: Provides the classic almond flavor that makes these cookies instantly recognizable. Use pure almond extract for the best results.
Whole Almonds: Pressed into the center of each cookie for their signature bakery-style appearance and a little extra crunch.
š„£ How To Make Chinese Almond Cookies
Prepare the Oven and Baking Sheets: Preheat your oven to 325Ā°F. Line baking sheets with parchment paper or leave them ungreased, according to your preference.
Combine the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, and salt until evenly combined.
Cut in the Lard: Using a pastry blender or two knives, cut the lard into the flour mixture until it resembles coarse crumbs.
Make the Dough: Add 2 of the eggs and the almond extract. Mix until a soft dough forms and all the ingredients are fully incorporated.
Shape the Cookies: Roll the dough into 2-inch balls and place them on the prepared baking sheets about 2 inches apart. Gently flatten each ball, then press a whole almond into the center.
Add the Egg Wash: Whisk together the remaining egg and 2 tablespoons water. Brush the tops of the cookies with the egg wash for a classic bakery-style finish.
Bake: Bake for 15-20 minutes, or until the centers no longer look wet. The cookies should remain fairly pale and should not develop much color.
Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
ā Pro Tips
ā Keep the Lard Cold: Cold lard is easier to cut into the flour mixture and helps create the tender, crumbly texture these cookies are known for.
ā Don’t Overwork the Dough: Mix just until the ingredients come together. Overmixing can make the cookies dense instead of delicate and melt-in-your-mouth.
ā Use an Egg Wash: Don’t skip brushing the cookies with egg wash before baking. It gives them their classic bakery-style shine and a slightly crisp exterior.
ā Watch the Bake Time Carefully: Chinese almond cookies should remain fairly pale. They’re done when the centers no longer look wet, not when they’re golden brown.
ā Measure the Dough Evenly: Using similarly sized dough balls helps the cookies bake evenly and gives them that classic bakery appearance.
Storing + Freezing + Make-Ahead Instructions
Storing: Store Chinese almond cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers if stacking.
Freezing: Once completely cooled, transfer the cookies to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw at room temperature before serving.
Make Ahead: The cookie dough can be prepared up to 2 days in advance and stored tightly covered in the refrigerator. When ready to bake, shape the cookies, add the almonds and egg wash, then bake as directed.
Frequently Asked Questions
ā What do Chinese almond cookies taste like?
Chinese almond cookies are buttery, lightly sweet, and packed with almond flavor. They have a delicate crumbly texture that almost melts in your mouth.
ā Why do Chinese almond cookies use lard?
Lard creates the signature texture and flavor found in traditional Chinese bakery and restaurant-style almond cookies. It produces a more tender, delicate cookie than most other fats.
ā Can I make Chinese almond cookies ahead of time?
Yes! These cookies store very well, making them a great choice for holiday baking, cookie trays, and gifting.
ā Why didn’t my cookies turn golden brown?
Chinese almond cookies are meant to remain fairly pale. They’re done baking when the centers no longer look wet and the cookies are set.
ā Are Chinese almond cookies served during Lunar New Year?
Yes. Chinese almond cookies are often enjoyed during Lunar New Year celebrations and are traditionally associated with good luck and prosperity.
Still have questions? Leave them in the comments below and I’ll do my best to help!
More Classic Holiday Cookie Recipes
Spritz Cookies ā Buttery, festive cookies made with a cookie press and decorated with colorful holiday sprinkles.
Christmas Sugar Cookies ā A holiday baking staple that’s perfect for decorating and sharing with family and friends.
Danish Wedding Cookies ā Tender pecan cookies rolled in powdered sugar that practically melt in your mouth.
Chocolate Crinkle Cookies ā Rich chocolate cookies with beautiful crackled tops and a snowy powdered sugar coating.
Chewy Ginger Cookies ā Soft, chewy cookies packed with warm spices and rich molasses flavor that are perfect for the holiday season.
Tried This Recipe?
I’d love to hear how your Chinese Almond Cookies turned out! Did you make them for Lunar New Year, add them to a holiday cookie tray, or bake them just because you were craving that classic Chinese bakery flavor?
Leave a comment and star rating below to let me know how they turned out. Your feedback helps other readers and helps me continue creating recipes you’ll love.
And if you snapped a photo, be sure to share it on Instagram and tag @gonna_want_seconds so I can see your beautiful cookies!
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Thanks for stopping by my kitchen today ā happy baking, friends! ā¤ļø Kathleen
Chinese Almond Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup lard
- 3 large eggs, divided
- 2 1/2 teaspoons almond extract
- 24 almonds
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl sift together flour, sugar, baking soda and salt.
- Cut in the lard, with 2 knives or a pastry blender, until the mixture looks likeĀ coarse crumbs. Add 2 egg and almond extract and combine well.
- Roll dough into 2-inch balls. Place on ungreased baking sheets, about 2 inches apart. Flatten cookies then press an almond in the center.
- Beat the remaining egg and 2 Tablespoons water in a small bowl. Brush over the tops of cookies.
- Bake in preheated oven 15-20 minutes, or until the dough in the center of the cookies no longer looks wet. Cookies will not brown.
- Remove to a wire baking rack and cool.
Nutrition
Can I use almond liqueur in recipe
Of course, Yolanda!
I have been looking for a recipe like this for many years. It resembles the one I had back in 1945. They were dark in color. I was wondering if I substitute regular sugar with brown sugar it would turn out like the ones I had back in 1945?
Hi, Elaine. Yes, you can substitute it with brown sugar but I’m not sure what the 1945 version looks like. <3
The taste was spot on to what I was looking for. The texture wasn’t, but only because I thought they were going to be crispy throughout the cookie, and they weren’t. Next time I’ll try smaller balls and flatten them more to see if that works. Thanks for the recipe!
I made these LONG ago when I studied Chinese cooking (we’re talking 45 years ago, I loved them then and I have since lost that recipe. This one seemed authentic, and it is. After my first batch there are problems though. It makes WAY more than 24 one-inch-sized cookies. I got literally double that and had a few left over even after I increased the rolled ball size to about 1.5 inches to 2 inches. The picture of the ball in the article looks to be 2″ in size at least. I think you meant to say 2-inch balls? Please adjust this. It’s just plain wrong and you don’t want people to panic that they did something wrong. The cookies came out great though. I will add more almond extract next time and I think I’ll try the toasted sesame oil truck one of your other readers suggested. Sounds yummy.
Hey Richard, thanks so much for your input! You’re right about the size that I rolled these and the overall yield. I’ve updated the recipe!
After seeing the photos and recipe ingredients, I think I may finally have found the holy grail recipe I’ve been searching for, to replicate traditional Chinese restaurant almond cookies. Usually, I prefer to use leaf lard for cooking/baking, but was wondering if it’s less “porky,” more delicate flavor would be wrong for these cookies. Would appreciate your advice, as I want to make these ASAP!
Thank you
Hello! Wow, thank you so much! I’m glad you found this recipe š
I finally made this recipe, & the cookies turned out excellent! For 60yrs. I’ve been hunting for a certain recipe for Chinese almond cookies that we got with our take-out orders in Chicago. They were sooo good… but greasy. So, when I saw the lard in this recipe, I knew I would try it. The original cookies were much darker & tasted more Chinese. I may be out in left field, but I’m going to make them again & substitute 1Tbs. of dark sesame oil for 1Tbs. of lard. This just may add the missing flavor! Do remember that this is just my experiment. The original recipe turned out wonderful! Thank you so much for posting this recipe.
So happy you enjoyed them, Sharon!
Did you ever try your idea of substituting 1 tablespoon of the lard for an equal amount of toasted sesame oil? If so, did it give you the deeper flavor you were looking for?
Thank you
I saw your comment above that the correct recipe is add two eggs. The āadd one eggā is in your running commentary if you want to amend to avoid confusion? I copied/pasted below:
HOW TO MAKE CHINESE ALMOND COOKIES RECIPE
To create these buttery little nuggets, youāll start by sifting flour. Whisk in sugar, baking soda, and salt. Cut in lard until you have a nice crumble. Once that happens, add one egg, almond extract and mix it all up.
Great recipe, by the way!
Hi, Lynette. Thank you!
It may look confusing but:
Step 3: add 2 eggs
Step 5: Add the remaining egg and mix with water to brush on top of the cookies.
Hello Kathleen,
Can you confirm whether you mix in one or two eggs into the flour mixture ? I read 1 egg in the instructions however in the recipe it says to use 2 eggs.
Thanks
Hi Sandy. Yes, in step 3, you add 2 eggs. I’m not sure where you are reading 1 egg. I hope this helps!
Will Crisco work in this recipe instead of lard?
Hi, Marsha. I haven’t tried that but you can since Crisco is a shortening. You can substitute shortening for lard. 1 cup of lard is equivalent to 1 cup of shortening…from what I read you need to add 2 extra tablespoons too. You can also substitute butter. 1 cup of lard = 1 1/4 cup butter. The texture of the cookies may differ. I hope this helps!
I donāt use Lard and would love to try this recipe. Can it be made with Real Butter/ Margerine/ or oil?
Hi, Roberta! I’m glad you wanna try these cookies! I haven’t tried substituting lard for this recipe.
But here are some substitutes for lard (by The Spruce Eats) (the texture and the taste of the cookies may differ depending on the substitute)
1 cup lard = 1 1/4 cup of butter
1 cup lard = 1 cup vegetable shortening + 2 extra tablespoons
1 cup lard = 1 cup coconut oil
I hope this helps and let us know how it turns out š