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Chinese Almond Cookies

Chinese Almond Cookies

I have reduced the sugar in the traditional Chinese recipe by half and used powdered sugar rather than granulated, to lend a flaky texture. These easy cookies are a perfect little sweet ending to a vegetarian Asian dinner.

Makes about 30 cookies.


  • 1 stick unsalted cold butter, finely diced
  • 1 1/4 c all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c powdered sugar
  • 1 egg white, well beaten
  • 1 tsp almond extract
  • 1-3 tsp ice water
  • 30 raw shelled almonds


  1. Preheat oven to 350 degrees F.
  2. Into a large bowl, sift the flour, soda, salt and powdered sugar.
  3. Cut butter into sifted dry ingredients until the texture is evenly coarse.
  4. Add egg white and extract; blend well. Add the ice water a teaspoon at a time, until the dough barely comes together in a ball.
  5. Break off small bits of dough and shape them into 1-inch balls. Place the balls on ungreased cookie sheet.
  6. Flatten cookies and press one almond into the center of each.
  7. Bake 12 minutes or until golden brown. Turn out on wire screen to cool.

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