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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.
Hi,izzit okie if i brush some eggyolk on the top of the cookies before put in the oven?
Yes you can!
Hi, i tried yr recipe! It’s tasty but I hv a question. My cookie spread and couldn’t maintain the shape like yours. Your cookie has a good thickness. Did yours spread at all? Did you keep the dough in fridge first? Thx!
No the cookies keep a good shape but I am in the US. Maybe you can chill in the fridge for 1 hour before shaping.
Hi, I’ve been looking for ‘spicy dried shrimps ‘ Cookies recipes, do you have one.
Hmm sorry I am not sure about them.
Hi, can I use margarine instead shortening ? If not, how about olive oil ? How much?
You can try but I am not sure about the result.
Do you think coconut oil could be used as a substitute for shortening?
hi there,
Thank you for the recipe. I have a question regarding the conflicting quantity of shortening? Is it 130 grams or 1/2 cup of shortening??
From observation with the other ingredients, 70/80g seems to be 1/2 cup?
Thank you!
It should be correct. We used All Recipes conversion: 1/2 cup of butter = 113 g, and shortening is similar to butter. http://allrecipes.com/howto/cup-to-gram-conversions/. To be precise, please use a scale to measure.
The other conversions are for dry ingredients which are lighter. :)
Researched this and discovered butter and shortening do not weigh the same. 130 grams of shortening equals 2/3 cup shortening. I followed the recipe but increased the shortening to 2/3 cup. The cookies were so good!
Yes these almond cookies are sooooo good!
Hi Bee! I love your site and recipes :) I made these almond cookies tonight and although the dough was a bit of a pain to work with, the cookies turned out absolutely delicious!
Just wanted to check with you, is the dough supposed to be extremely crumbly? It was pretty dry and very tricky to work with… should I add a little more melted butter to make the dough more manageable? I used butter because I can’t find shortening here in Sweden…
Also, when I used up almost all the dough, I added a little water to the remaining crumbs and made a few experimental cookies with the much more manageable dough… the resulting cookies were a little chewy, not as crisp like the rest, but still tasty.
Hi Mavis, you need a little more butter if the dough is too crumbly. Do not add water.
I love melt in the mouth cookies, I can’t wait to make them!
What are almond flakes?
Almond pieces.
This is the recipe I am dying for. Cannot believe my eyes when I see you post the recipe. Love this cookies & ordered tons of it for CNY. May I ask if I can replace the shortening with something else?
How about butter, I’m sure it will do the job, and taste great! That is waht I did, cause I din’t have the shortening! Good kuck.