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Almond Cookies - these Chinese-style cookies are super crumbly and loaded with almond flakes. This is the best almost cookies recipe ever, 100% easy, quick and fail-proof, even to novice bakers.
Chinese Almond Cookies
There are all kinds of almond cookies, today I am teaching you how to make Chinese almond cookies, which are equally great, if not better!
Right before Lunar New Year (Chinese New Year), we would be baking up a storm in the kitchen. Other than peanut cookies and walnut cookies, Chinese-Malaysians also love almond cookies.
Almond cookies are white in color, and they look almost like melting moments cookies, but they have a tint of almond flavor because of the almond flakes and almond extract.
The cookies are very crumbly, and the almond flakes lend an amazing nutty flavor to the cookies.
My contributor CP Choong tried this almond cookies recipe from a cookbook in Malaysia. The recipe doesn’t call for butter but shortening is used instead, which means that the almond cookies will be super crumbly and melt in your mouth.
As a young child, I dislike the taste and unique aroma of almond but as I grow older, almond has become one of my favorite nuts. These almond cookies are sweet, powdery, and they are a great treat for Lunar New Year.
Frequently Asked Questions
This recipe is only 271 calories per serving.
What To Serve With Almond Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Other Cookie Recipes You Might Like
Almond Cookies
Equipment
- Round cookie cutter
Ingredients
- 130 g (4⅔ oz) shortening
- 70 g (2½ oz) icing sugar, powdered sugar
- 1/4 teaspoon salt
- 80 g (2⅘ oz) cornstarch
- 120 g (4¼ oz) all-purpose flour , or plain flour
- 60 g (2 oz) almond flakes, lightly roasted
- 1/4 teaspoon almond extract, optional
Instructions
- Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
- In a medium bowl, beat the shortening, icing sugar, salt, and almond extract (if using) until smooth.
- Add the sieved corn flour and all-purpose flour, followed by the almond flakes. Stir until well incorporated to form a soft dough.
- Roll the dough between sheets of plastic until it is 1 cm (½ inch) thick. Dust the cookie cutter with some flour and cut out rounds. Arrange the cookies on the baking sheets.
- Bake in the preheated oven at 160°C (325°F) for 20 minutes. Remove from the oven and let cool completely. Store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW look delicious ! how did you bake the topping become so white in colour? did you coated with some floor before final baking?
No, I didn’t coat anything.
Thank you. Corn flour is available everywhere but wasn’t sure.
Have no5 made these but can you use almond flour instead of regular white flour.
This says 1/2 cup corn starch that doesn’t sound right to me , an aw Lot of cornstarch.v.
It’s 1/2 cup corn starch. These cookies are absolutely crumbly and melt in the mouth because of that.
I really liked your recipe. Can I freeze the dough for later?
Just made these with my daughter. Easy, straightforward recipe. Simple prep and baking. Delicious cookies.
Just made these with my daughter. Easy, straightforward recipe. Simple prep and baking. Delicious cookies.
Can I use Crisco brand shortening? If I substitute to butter will the cookie still melt?
How many cookies does this recipe make? I don’t think it’s 8 as it says under servings based on the photos. Thank you!
Serve 8 people. Forgot how many pieces.
I made 36 cookies with a 4cm diameter round cookie cutter.
What size cookie cutter is everyone use? Personally, I don’t use them but would like to get the size correct.
How ’bout posting the ingredients by volume rather than weight? I don’t need to know how much a half cup of an ingredient weighs when a half cup by volume is the same for everything. A half cup of flour and of sugar are the same volume – and baking chemistry is more about volume than weight.