♪ On the sixth day of Cookiemas, I made for you to eat:
6 almond cookies,
Shrimp paste PB!
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
Video: https://www.youtube.com/watch?v=lofh7KHN_Go
I loved Chinese almond cookies as a child — they were one of my favorites. This recipe is a straightforward, buttery cookie that recalls that familiar flavor. It’s essentially a shortbread-style cookie enriched with almond flour and almond extract, finished with an egg wash and a halved almond on top for the classic look and extra almond aroma.
This version is adapted from a well-known buttery almond cookie base but simplified for home baking: no icing, just a glossy egg wash and an almond on each cookie. The dough is easy to make ahead — roll into logs, chill until firm, then slice and bake when you want fresh cookies. The texture is tender and slightly crumbly, with a rich butter flavor and a delicate almond finish that will remind you of the bakery-style treats you grew up with.
These cookies travel well and keep for several days in an airtight container. They also make a lovely homemade gift during the holidays. Read through the ingredient list and method before you start so the chilling and baking steps fit your schedule. Below is a clear ingredient list and step-by-step method to guide you.
Ingredients
- 1 1/2 cups (190g) all-purpose flour, plus more for rolling the dough
- 1/3 cup (38g) almond flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (227g) salted butter, at room temperature
- 2/3 cup (130g) granulated sugar
- 1 large egg yolk
- 1 egg, for egg wash
- 1/4 teaspoon almond extract
- Several almonds, halved for garnish
Directions
- Preheat and prepare: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, cornstarch, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the room-temperature butter and granulated sugar on medium speed until the mixture is lighter in color and fluffy, about 2–3 minutes.
- Add yolk and extract: Beat in the egg yolk and almond extract until incorporated. Scrape down the bowl as needed.
- Combine dough: With the mixer on low, add the dry ingredients and mix just until they are incorporated. Do not overmix; the dough should come together without becoming tough.
- Form logs: Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a log about 1½ inches thick. If the dough is too soft to handle, chill it in the refrigerator for 20–30 minutes, then finish rolling.
- Chill: Wrap each log tightly in parchment paper or plastic wrap and refrigerate until very firm, at least 2 hours or overnight. Chilling makes slicing cleaner and preserves the cookie shape while baking.
- Slice into rounds: When ready to bake, use a large, sharp knife to slice each chilled log into 1/4-inch-thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.
- Egg wash and garnish: Beat the whole egg lightly to make an egg wash. Brush each cookie lightly with the egg wash and press a halved almond into the center of each cookie.
- Bake: Bake the cookies in the preheated oven until the edges and bottoms are golden brown, about 15 to 22 minutes depending on oven performance and cookie thickness. Rotate the pans halfway through baking for even color.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to a week.
Notes: For a more pronounced almond flavor, use high-quality almond extract and fresh almond flour. If you prefer a softer cookie, slice slightly thicker and shorten the baking time by a few minutes. These cookies also freeze well before or after baking — freeze the logs and slice-and-bake later, or freeze baked cookies layered between parchment.
Enjoy these buttery almond cookies with tea or coffee, or package them as a thoughtful homemade gift. They capture the nutty, buttery essence of traditional Chinese almond cookies but are simple to make in any home kitchen.