Chinese Almond Cookies Chinese Almond Cookies

Image: Canadian Living | Holiday Baking 2014

Traditionally served during the holidays and Chinese New Year, these crumbly melt-in-your-mouth cookies have three layers of almond flavour. Ground almonds add a hint of crunch, almond extract lends a sweet aroma and whole almonds make for a pretty garnish.

  • Portion size 60 servings
  • Credits : Holiday Baking 2014



In large bowl, beat butter with sugar until fluffy; beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds, baking powder and salt; stir into butter mixture to form stiff dough.

Roll by level 1 tbsp into balls. Arrange, 2 inches (5 cm) apart, on greased or parchment paper–lined rimless baking sheets; top each with 1 whole almond, pressing into dough. Whisk egg yolk with 1 tsp water; brush over cookies.

Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are light golden, about 15 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts per cookie: about

  • Sodium 28 mg
  • Sugars 3 g
  • Protein 1 g
  • Calories 86.0
  • Total fat 6 g
  • Potassium 22 mg
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Chinese Almond Cookies