Chinese Almond Cookies Recipe

holding a fresh batch of Chinese almond cookies with sliced almonds, with a brown butter twist

These Chinese almond cookies are gently sweet, lightly crisp, and tender in the center. I think these are somewhere between crumbly shortbread and a bakery-style tea cookie.

Chinese Almond Cookies are traditionally made with lard. This version uses butter because it’s what I had on hand. I browned half the butter for depth and warmth, while keeping the other half softened so the cookies still bake up with the classic texture I love.

They’re cozy, nostalgic, and enjoyed with a cup of oolong or jasmine tea. I baked these for my coworkers and church friends, and they disappeared quickly.

Ingredients for Chinese Almond Cookies

two baking sheets filled with traditional Chinese almond cookies cooling on silicone mats that my sister got me

• 1 ½ cups almond flour

• 1 cup butter, divided

  • ½ cup (1 stick) browned

  • ½ cup (1 stick) softened

• Pinch of salt

• 1 large egg

• 1 large egg yolk

• 1 teaspoon almond extract

• 1 cup all-purpose flour

• 1 ½ cups powdered sugar

• 3 tablespoons cornstarch

• ½ teaspoon baking soda

• Sliced almonds, for topping

For egg wash

• 1 egg, whisked

Instructions for Chinese Almond Cookies

1. Brown half the butter

   Melt ½ cup (1 stick) of butter in a saucepan over medium heat. Cook until it smells nutty and turns golden brown. Remove from heat and let cool until just warm.

2. Cream the base

   In a stand mixer or with a hand mixer, cream together the almond flour, softened butter, cooled brown butter, and salt until fully combined.

3. Add eggs & flavoring

   Beat in the whole egg, egg yolk, and almond extract until smooth and cohesive.

4. Mix dry ingredients

   In a separate bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and baking soda.

5. Combine

   Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

6. Chill

   Transfer the dough to the refrigerator to chill while you preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Prepare egg wash

   Whisk the remaining egg and set it aside.

8. Shape the cookies

   Scoop the dough using a small cookie scoop or spoon. Roll into balls and place 1–2 inches apart on the baking sheet. Gently press each cookie down slightly.

9. Finish & top

   Brush the tops with egg wash. Press a sliced almond gently into the center of each cookie.

10. Bake

    Bake for 12–14 minutes, until the tops are just turning golden.

11. Cool

    Let the cookies set on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes from My Kitchen

tray of golden Chinese almond cookies straight from the oven

On Texture & Tradition

Chinese almond cookies traditionally use lard, which creates a tender, slightly crumbly texture. Since I used butter instead, browning only half preserves structure while adding a deeper, nutty flavor — a small adjustment that keeps the cookie balanced and familiar.

Chilling the Dough

The dough doesn’t need long in the fridge — just enough time to firm up while the oven preheats. I keep the dough chilled between batches for the best shape.

Storage

• Room temperature (airtight): up to 5 days

• Refrigerator: up to 3 weeks

• Freezer: up to 3 months

The Chinese Almond Cookies I baked my co-workers and surpised them with :)

Serving Suggestion

The best way to serve dessert is with tea and others.

I chose to bake and share these with my co-workers. I steeped some oolong tea I got from Taiwan, and there were only crumbs left.

These cookies pair beautifully with oolong tea or jasmine tea. Light, aromatic teas let the almond flavor shine without overpowering it.

"Two are better than one, because they have a good return for their labor" -Eclesiastes 4:9