Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 15 cookies |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 15 cookies |
Ingredients
- 1 cup all-purpose flour (see Cook’s Note)
- 1/3 cup almond flour (or almond meal)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon almond extract
- 2 large egg yolks, at room temperature
- 15 whole blanched almonds
Instructions
- Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
- Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
- Wrap the dough in plastic and refrigerate for 1 hour.
- When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
- Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
- Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 127 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 41 mg |
| Sodium | 59 mg |
| Serving Size | 1 of 15 servings |
| Calories | 127 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 41 mg |
| Sodium | 59 mg |
Reviews
I didn’t live there, rather dry and not enough almond flavor.
Are they authentic? No where near.. but it’s easy to make..
I’ll admit I doubled the almond extract as others suggested but, they turned out great. The texture is nice, they’re not too sweet, and others said they wanted me to make them again. I imagine they’d taste closer to a shortbread with the original amount of almond extract suggested.
Followed the recipe – it’s bland, dry, and not even a little sweet. It’s a pretty cookie, but that’s about all.
Amazing, crispy, flaky, flavorful, goodness! Thank you!
These are like the cookies you get at a Chinese restaurant so there is just a hint of almond flavor. I doubled the recipe and it made 27 cookies. Initially, I gave these 4 stars but the next day they taste even better. I have kept them in a cookie tin for a week and they are still delicious.
These turned out fantastically, and they’re just like the ones I remember from the Chinese restaurant we used to order from when I was a kid. The recipe only made 16 cookies. If I made them a tiny bit smaller, I probably could’ve gotten 18. But if you need a lot, double the batch. You won’t have to double the egg wash. Speaking of the egg wash, it looks a little weird on top of the cookie. I think it was supposed to look crackly, but instead it kind of looks like egg. I will make these over and over!
These are the best Almond Cookies! I used 3/4 t. Of almond extract and toasted the blanched almonds lightly to bring out more almond flavor
These were an excellent treat for our homeschool Lunar New Year celebration. I may add a touch more almond extract next time like some other reviewers, I found it a little light. I loved the texture, though! I actually whipped up the dough in the evening then rolled into a cling film log to refrigerate overnight. The next morning, I sliced the “coins”, added blanched almonds and egg wash, and baked! They were perfect at 17 minutes and my double batch made about 40 cookies.
These cookies are just like the Chinese restaurant almond cookies of my childhood. The texture and flavor is great. I think these may replace the almond cookies that I make every Christmas. So yummy!