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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.
Dear Rasa, shall I put less sugar and pud on top icing sugar.?
Yes, you can do that.
Hi Bee,
I live in Singapore. Finding cornstarch is very difficult here. Can I use potato starch instead of corn starch. Thank you.
Corn starch should be very easy to find anywhere. I can’t guarantee results if you use potato starch.
Can i use lard instead of shortening?
I think you can but I haven’t tried.
Hi Bee
This was really great. I tried this recipe for almond cookies and everyone in family, friends and colleagues loved it.
Thanks for sharing!
Thanks for trying my almond cookies recipe.
Hi Bee
Great recipe .. Delicious but how is it your end product looks white.. Did you sprinkle icing sugar on them?
Thanks
Connie
Yes. I did. :)
Hi Dear friend
I want to make this cookie but can i substitute butter instead of shortening and how much butter is required for this cookie . Thanks a lot
Nooshin
Please follow the recipe exactly for the best results.
I really liked your recipe. Can I freeze the dough for later?
Yes you can!
Thanks for the recipe. I made it with the help of my 4yo daughter. It was my first time baking cookies using shortening in the recipe. I didn’t have almond flakes, and used diced almond instead. Still the cookies turned out very yummy..mmm.. It is now one of my favourite cookies.
Thanks Inge for trying my almond cookies recipe.
Hi Bee,
I tried this recipe today but it didnt turn out right. Is it 130g of shortening or 113g (per one of your responses)? It is taking more than 20 mins to bake..Please help!!
thanks
June
It’s 130 g. The recipe is exactly what you see on the pictures, but I am in the US. Maybe the shortening is different in different country…you bake until the cookies are slightly browned, and inside is cooked through.
Hi Bee,
Do you use room temperature shortening?
Yes.
Hi is this cookie supposed to be melt-in-the-mouth texture? How do you make sure it has that texture?
Yes they melt in the mouth.
Hi,
I had to add another tablespoon of shortening before the dough comes together as it was too crumbly. I shaped them into balls instead of cutting them out.
at the end after cooling down, taste was good but the cookies were tough to bite.
any reason why ?
I am not sure…these almond cookies are very crumbly and you do not need any extra shortening. Are you sure you have got all the ingredients right?