Chinese Almond Cookies

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These light and flaky Chinese Almond Cookies have a subtle almond flavor and taste just like the ones you find in your favorite Chinese restaurant!

I used to love getting Chinese take-out when I was growing up, those pink spareribs (Char Siu) were my favorite!! Getting an almond cookie out of the glass jar on the counter was also pretty exciting.

I have not seen almond cookies in any restaurant since I left California, so I decided to recreate my own!

Images updated on January 14, 2022

📋What you will need

• Lard or shortening are traditionally used to make these light cookies, I have used both and they are equally delicious.
• A combination of granulated and brown sugars add sweetness without being overpowering, and an egg binds the cookie dough together with the all-purpose flour, salt, and baking powder.
• Almond flavoring gives these cookies a subtle flavor and is expected given the fact that they are topped with a blanched almond.
• An egg yolk mixed with water gives them a nice sheen and added color.

Be sure to check out the detailed printable recipe card below

♐ These cookies are dessert for the Sagittarius meal which also includes:  Lychee Martini, Paper Wrapped Chicken, Chicken Chow Mein and Egg Foo Young for breakfast.

👩🏻‍🍳 How to make Chinese Almond Cookies

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a large bowl, beat together the lard (or shortening) and sugars until fluffy. Add the egg and almond extract, and beat until well blended.

Sift flour, salt, and baking powder into the sugar mixture. Mix until combined.

Roll one tablespoon of dough into a ball, or use a small cookie scoop. Place balls 2-inches apart on a prepared baking sheet.

Press down with the bottom of a glass to form a 2-inch round cookies.

Press one almond into the center of each cookie.

Whisk egg yolk and water together in a small bowl. Brush mixture over top of each cookie.

Bake until lightly browned, 10 to 12 minutes.

Remove from oven and cool on a wire rack.

I seem to remember the Almond Cookies from my early days being orange? Does anyone else remember that? Oh well, these are quite delicious…..orange or not!

📌 Recipe Notes & Tips

• The second image is the original from nine years ago, and I used regular sugars to create them.
• The new images were made using Swerve (erythritol sweetener) and they are darker and heavier than the originals. I really wanted to try them, but I do not eat sugar so I gave it a try, lol.
• Using an organic egg yolk will give the tops of the cookies a more traditional “orange” tint than regular store-brand eggs will.
• Store cookies in an airtight container for 3 to 4 days, or in the freezer for up to a month.

🥣 Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Baking Sheets
• Parchment Paper Sheets
• Wire Cooling Rack
• Mixing Bowl
• Hand Mixer
• Cookie Scoop
• Whole Blanched Almonds

🥡 More Chinese Takeout Recipes

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Enjoy!!