New Recipes

Almond Cookies

Almond cookies with almond in the crumbly cookies. Make almond cookies with this easy recipe for the best tasting homemade almond cookies ever |


White Almond Cookies

Makes 50 pieces | Prep Time: 30 minutes | Bake Time: 20 minutes
Adapted from: New Year Cookies by Alan Ooi (Y3K Cookbooks Vol.9)
Contributor: CP Choong


130g (4.5 oz or 1/2 cup) shortening
70g (1/2 cup) icing sugar (powdered sugar)
¼ teaspoon salt
80g (1/2 cup) corn flour / corn starch
120g (1 cup) all-purpose or plain flour
60g (2 oz) almond flakes (lightly roasted)
¼ tsp almond extract (optional)

Utensil needed: Round cookie cutter


Preheat oven to 160C / 325F, lined a baking sheet with parchment paper.

In a medium bowl, beat shortening, icing sugar and salt, and almond extract if using, until smooth.

Add sieved corn flour and all purpose flour, follow by almond flakes. Stir till well incorporated to become a soft dough.

Roll dough between sheets of plastic until 1cm thick. Stain cookie cutter with some flour and cut into rounds. Arrange on baking sheets.

Bake in preheated oven at 160C / 325F for 20 minutes. Remove and let cool completely. Store in airtight container.

Cook’s Note:

I’m using for the conversion.

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28 COMMENTS... read them below or add one

  1. Choy Fong

    This is the recipe I am dying for. Cannot believe my eyes when I see you post the recipe. Love this cookies & ordered tons of it for CNY. May I ask if I can replace the shortening with something else?

    • Malena Bosque Verde

      How about butter, I’m sure it will do the job, and taste great! That is waht I did, cause I din’t have the shortening! Good kuck.

  2. Mavis

    Hi Bee! I love your site and recipes :) I made these almond cookies tonight and although the dough was a bit of a pain to work with, the cookies turned out absolutely delicious!

    Just wanted to check with you, is the dough supposed to be extremely crumbly? It was pretty dry and very tricky to work with… should I add a little more melted butter to make the dough more manageable? I used butter because I can’t find shortening here in Sweden…

    Also, when I used up almost all the dough, I added a little water to the remaining crumbs and made a few experimental cookies with the much more manageable dough… the resulting cookies were a little chewy, not as crisp like the rest, but still tasty.

  3. Mimi

    hi there,

    Thank you for the recipe. I have a question regarding the conflicting quantity of shortening? Is it 130 grams or 1/2 cup of shortening??

    From observation with the other ingredients, 70/80g seems to be 1/2 cup?

    Thank you!

  4. Susan

    Hi, i tried yr recipe! It’s tasty but I hv a question. My cookie spread and couldn’t maintain the shape like yours. Your cookie has a good thickness. Did yours spread at all? Did you keep the dough in fridge first? Thx!

  5. Hui


    I had to add another tablespoon of shortening before the dough comes together as it was too crumbly. I shaped them into balls instead of cutting them out.

    at the end after cooling down, taste was good but the cookies were tough to bite.
    any reason why ?

  6. June

    Hi Bee,
    I tried this recipe today but it didnt turn out right. Is it 130g of shortening or 113g (per one of your responses)? It is taking more than 20 mins to bake..Please help!!


    • It’s 130 g. The recipe is exactly what you see on the pictures, but I am in the US. Maybe the shortening is different in different country…you bake until the cookies are slightly browned, and inside is cooked through.

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