Classic Chinese almond cookies (Print Version)

Delicate crumbly almond cookies with subtle nutty flavor, perfect for celebrations or tea time.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon almond extract
09 - 1 teaspoon vanilla extract

→ Toppings

10 - 32 whole blanched almonds
11 - 1 tablespoon milk

# How to Prepare:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, almond flour, baking powder, and salt in a medium bowl.
03 - Beat the softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add the egg, almond extract, and vanilla extract to the butter mixture. Beat until well combined. Reserve half the egg yolk for later.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
07 - Flatten each dough ball slightly and press a whole almond into the center of each cookie.
08 - Mix the reserved egg yolk with 1 tablespoon of milk. Brush the tops of the cookies with the egg wash.
09 - Bake for 16-18 minutes, or until the edges are lightly golden.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The almond flour creates this impossibly tender crumb that literally melts in your mouth
  • These cookies come together in under 40 minutes with ingredients you probably already have
  • They ship beautifully and actually taste better on day two
02 -
  • Room temperature butter is nonnegotiable, cold butter creates weird spots and uneven baking
  • The dough should feel soft and slightly tacky, not sticky or crumbly, adjust flour if needed
03 -
  • Measure flour by spooning into cups and leveling off, never scoop directly or you'll pack too much in
  • Chill the dough for 15 minutes if it feels too warm or soft, this prevents spreading

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