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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.
Can I use normal sugar instead of powder sugar?
you could try!
Thank you. Very nice tried with butter.
Looking delicious. What is the Chinese name for these cookies?
I am not sure.
Hi, i saw from the ‘melting moment recipe’ which you shared that cake flour instead of all-purpose flour would give a super smooth texture, can it apply for this almond cookie recipe?
You can try but the cookies are already very crumbly and smooth.
Can I replaced shortening with butter?
Yes.
I love this recipe. Everything’s perfect. I make it whenever there’s a holiday. Now is the perfect time as it’s spring break, tomorrow’s Easter Sunday and we’re all in quarantine.
Awesome thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I love this recipe. Everything’s perfect. I make it whenever there’s a holiday. Now is the perfect time as it’s spring break, tomorrow’s Easter Sunday and we’re all in quarantine.
My dough ended up wet and sticky! I followed everything, what is wrong
This recipe works. If your dough is sticky your measurement is off.
Hi. Can butter be used instead of shortening? Thanks
Hi, can the corn starch be substituted with potato starch?
Hi May, I am not too sure how it would affect the texture as I didn’t use potato starch.