Tested till perfect Chinese New Year Almond Cookies
Almond Cookies Photography by Edward Pond

Chinese New Year Almond Cookies

When my sisters and I visited our grandparents at home, there was no lack of treats, such as these crispy cookies.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 70


  • 3/4 cup 3/4cupbutter, softened
  • 3/4 cup 3/4cupshortening
  • 3/4 cup 3/4cupgranulated sugar
  • 1 1eggeggs
  • 2 tsp 2tspalmond extract
  • 1/2 tsp 1/2tspvanilla
  • 3 cups 3cupsall-purpose flour
  • 1/2 cup 1/2cupground almonds
  • 1-1/4 tsp 1-1/4tspbaking powder
  • 70 70blanched whole almondblanched whole almonds, (about 2/3 cup/150 mL)
  • 1 1egg yolkegg yolks
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In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.

Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.

Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Nutritional Information Per cookie: about

cal 77 pro 1g total fat 5g sat. fat 2g
carb 7g fibre 0 chol 12mg sodium 26mg

% RDI:

calcium 1 iron 2 vit A 2 folate 4
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