Have you tried too many cookie and dessert recipes that turn out to be overly sweet? If you have a sweet tooth, but prefer to have your desserts perfectly sweet rather than overly sugary, then you’ve come to the right place. My recipe for Chinese almond cookies was born out of a craving for these cookies, but having bad luck with finding good recipes that balance the sugar nicely. If you want something done right, you have to do it yourself, right?
Most Chinese and other Asian families usually have a large tin of store-bought Chinese almond cookies in their homes at all times. They are buttery, nutty, and yummy. But most store-bought almond cookies lack the almond flavor and rely too heavily on copious amounts of sugar.
For more of my reduced sugar dessert recipes, check out my dessert recipes. In general, I try to put just enough sugar in my recipes. Overly sweet foods are not yummy and are bad for our health. We want to avoid demonizing any particular food group or ingredient, but there is a large body of scientific research showing the harmful impacts of high sugar consumption on health. Does that mean we should avoid sweets altogether? That would be a sad life, don’t you think? Instead of swearing off all sugar, it is important to balance your diet and choose to eat sweetened desserts that you truly love only once in a while. And maybe pick desserts that have reduced sugar rather than an overwhelming amount of sugar.
How to get almond flavor in Chinese almond cookies?
Ground almond flour and a good quality almond extract in the dough. Penzy’s Spices tends to have very high quality spices and extracts. I’ve found that the almond extract from here has been the tastiest and richest I’ve ever used. Additionally, use more sliced almonds on the top of the cookie. It adds a rich and delicious true almond flavor to your cookie.
How long can I keep Chinese almond cookie dough?
You can freeze the dough and keep it for at least 3 months if it is wrapped and stored well.
Do I have to chill the dough before baking?
Yes! Always chill your cookie dough before baking. The chemistry of it all is too complicated too explain here, but chilling your dough lets some of the water dry out and your ingredients to mix better, creating the optimal texture and flavor for your Chinese almond cookies.
Can I use foil instead of parchment paper to bake cookies?
No. Please never use foil to bake cookies, cakes, or any pastry. The foil changes your bake and will cause it to burn rather than become golden brown. Always use parchment paper instead of foil when you are baking. Foil is fine for roasting veggies and meats, but it will ruin your baking almost every time.
How to make Chinese almond cookies
Measure out flour, salt, baking soda and mix together, whisking to break up clumps. Set aside.
2. Add cubes of cold butter to sugar and ground almond flour. Mix in a food processor until well combined and there are no more chunks of butter.
3. Then add in eggs and almond extract and pulse until well combined.
4. Slowly add flour mixture into the butter mixture. Mix in the food processor until well combined.
5. Form dough into a tight flat disc and cover with plastic wrap. Refrigerate for at least 1 hour.
6. Take dough out to thaw. Preheat oven to 350 degrees F. When dough has slightly warmed and is pliable, break into small pieces and roll into even sized balls. Flatten the balls into 1/4 inch thick disks onto a parchment-lined cookie sheet, spacing them at least 1/2 inch apart.
7. Top cookies with several slivers of sliced almonds. Then brush generously with egg wash (1 beaten egg).
8. Depending on the size and thickness of your cookies, bake for 12-17 minutes or until the cookies are golden brown on top. Then turn off your oven, leave the door slightly open, and allow cookies to sit in oven for another 10-15 minutes to allow them to dry out and become crispy in the middle.
9. You may need to turn lower your oven to 300 degrees F and continue to bake them for another 3-5 minutes to dry out the middle.
10. Your cookies are done when they are crispy in the middle and the tops are golden brown.
Chinese Almond Cookies
Ingredients
- 1 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cup ground almond flour
- 2 sticks unsalted butter
- 1/3 cup granulated sugar
- 1 egg
- 3 tsp almond extract
- 1/2 cup thinly sliced almonds
- 1 egg beaten for egg wash
Instructions
- Mix together all purpose flour, salt, and baking soda. Whisk to break up clumps. Set aside.
- Add cubes of cold butter to sugar and ground almond flour. Mix in a food processor until well combined and there are no more chunks of butter.
- Then add in eggs and almond extract to the butter/almond flour mixture and pulse until well combined.
- Add flour mixture into the butter/almond flour mixture. Mix in the food processor. Wipe down the sides of the bowl with a spatula and mix again. Mix until the ingredients are well combined. It should look crumbly.
- Form dough into a tight flat disc and cover with plastic wrap. Refrigerate for at least 1 hour.
- Take dough out to thaw. Preheat oven to 350 degrees F. When dough has slightly warmed and is pliable, break into small pieces and roll into even sized balls. Flatten the balls into 1/4 inch thick disks onto a parchment-lined cookie sheet, spacing them at least 1/2 inch apart.
- Top cookies with several slivers of sliced almonds. Then brush generously with egg wash (1 beaten egg).
- Form dough into a tight flat disc and cover with plastic wrap. Refrigerate for at least 1 hour.
- Take dough out to thaw. Preheat oven to 350 degrees F. When dough has slightly warmed and is pliable, break into small pieces and roll into even sized balls. Flatten the balls into 1/4 inch thick disks onto a parchment-lined cookie sheet, spacing them at least 1/2 inch apart.
- Top cookies with several slivers of sliced almonds, gently pushing the almonds into the cookies to help them stick.. Then brush generously with egg wash (1 beaten egg).
- Depending on the size and thickness of your cookies, bake for 12-17 minutes or until the cookies are golden brown on top. Then turn off your oven, leave the door slightly open, and allow cookies to sit in oven for another 10-15 minutes to allow them to dry out and become crispy in the middle.
- You may need to turn lower your oven to 300 degrees F and continue to bake them for another 5-10 minutes to dry out the middle.
- Your cookies are done when they are crispy in the middle and the tops are golden brown.
