Almond Cookies

4.56 from 45 votes
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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.

Crumbly almond cookies with bite.
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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.

Best almond cookies cooling.

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

How many calories per serving?

This recipe is only 271 calories per serving.

Chinese almond cookies made in kitchen.

What To Serve With Almond Cookies

For a delightful afternoon tea, I recommend the following recipes:

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4.56 from 45 votes

Almond Cookies

Super crumbly almond cookies with chopped almonds in the cookies. They're so good you won't stop eating!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 people
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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

I’m using www.convert-me.com for the conversion.

Nutrition

Serving: 8people, Calories: 271kcal, Carbohydrates: 29g, Protein: 2g, Fat: 16g, Saturated Fat: 4g, Sodium: 75mg, Fiber: 1g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





79 Comments

  1. Melissa NYC says:

    Can I use normal sugar instead of powder sugar?

    1. Admin says:

      you could try!

  2. V says:

    4 stars
    Thank you. Very nice tried with butter.

  3. Lynn says:

    Looking delicious. What is the Chinese name for these cookies?

    1. Rasa Malaysia says:

      I am not sure.

  4. JC says:

    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?

    1. Rasa Malaysia says:

      You can try but the cookies are already very crumbly and smooth.

  5. Jan says:

    Can I replaced shortening with butter?

    1. Rasa Malaysia says:

      Yes.

  6. Premy says:

    5 stars
    I love this recipe. Everythingโ€™s perfect. I make it whenever thereโ€™s a holiday. Now is the perfect time as itโ€™s spring break, tomorrowโ€™s Easter Sunday and weโ€™re all in quarantine.

  7. Premy says:

    5 stars
    I love this recipe. Everythingโ€™s perfect. I make it whenever thereโ€™s a holiday. Now is the perfect time as itโ€™s spring break, tomorrowโ€™s Easter Sunday and weโ€™re all in quarantine.

  8. Yoshi says:

    My dough ended up wet and sticky! I followed everything, what is wrong

    1. Rasa Malaysia says:

      This recipe works. If your dough is sticky your measurement is off.

  9. SLing says:

    Hi. Can butter be used instead of shortening? Thanks

  10. May says:

    Hi, can the corn starch be substituted with potato starch?

    1. Rasa Malaysia says:

      Hi May, I am not too sure how it would affect the texture as I didn’t use potato starch.