Are you looking for a more authentic Chinese cookie than fortune cookies (which aren't actually Chinese)? Give these Chinese Almond Cookies a try.
Called Chinese Almond Cakes or Biscuits in China, these crunchy, crumbly not too sweet cookies are often served for Lunar New Year as a symbol of prosperity due to their resemblance to coins.
Luckily, they are easy to make at home. Read on to learn how you can make these delightful treats that will have you reaching for seconds.
I have been in love with these cookies since my childhood, when mom used to get some at the grocery store in "a little pink box tied with string".
Years ago I was given a signed copy of Martin Yan's Feast (affiliate link!).
As I lovingly perused the book when I received it, carefully marking pages of recipes to try, I was beyond thrilled to find the recipe for my favorite cookies on the very last page! I could make them myself.
And then I forgot about it for 15 years. Ooops!
Copycat Chinese Almond Cookies
These are not exactly like the ones you find in the store or at a restaurant. Yan uses butter and shortening instead of traditional lard (yum!). And he adds brown sugar (double yum!). This recipe is a bit richer and not as crumbly.
If you want a more traditional copycat, use lard and all granulated sugar. You may also want a drop or two of yellow and red food coloring to tinge them orange like the store bought ones.
How to Blanch Almonds
If you cannot find blanched almonds in the store, fear not, it is so easy to do at home.
Put the raw almonds (not salted, or flavored) in a bowl and cover with boiling water just until the skin begins to pucker, about 30-45 seconds.
Don't let them sit much longer or they will lose their crispness!
Drain the hot water and cover the almonds with ice water for a few minutes. Drain again and the skin should slide right off.
More Almond Recipes from #OurFamilyTable
Almonds have exploded in popularity lately used as everything from a milk or flour substitute to a high protein snack as well as a traditional nut used in both sweet and savory dishes.
Here are some delightful almond recipes to inspire you today:
All the Almond Recipes
- Almond Buttercrunch from Creative Cynchronicity
- Almond Sugar Cookies from Hezzi-D's Recipe Box
- Artichoke Salad from Art of Natural Living
- Brie, Apple & Almond Phyllo Cups from A Kitchen Hoor's Adventures
- Green Almond Avakkai from Magical Ingredients
- Honey Almond Granola from Jen Around the World
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 2 cups all purpose flour
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup butter (softened)
- ½ cup vegetable shortening
- ⅔ cups granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg (lightly beaten)
- ½ teaspoon vanilla extract
- ¾ teaspoons almond extract
- 40 blanched almonds
- 1 egg yolk (optional)
Instructions
- In a medium bowl, whisk together flour, baking powder and baking soda.2 cups all purpose flour, ¾ teaspoons baking powder, ½ teaspoon baking soda
- In a large mixing bowl, cream the butter, shortening, granulated sugar and brown sugar until fluffy, 1-2 minutes.½ cup butter, ½ cup vegetable shortening, ⅔ cups granulated sugar, ½ cup brown sugar
- Add egg, vanilla and almond extract. Beat until combined. Add flour mixture and mix until a dough forms.1 large egg, ½ teaspoon vanilla extract, ¾ teaspoons almond extract
- Shape dough into a disk, wrap it in plastic and refrigerate for 1 hour (or up to two days).
- Preheat oven to 350℉. Line baking sheets with parchment paper or silicon baking mat.
- Divide dough into 4 parts, then each part into 10 pieces. Roll each piece into a ball and place on a cookie sheet about 2 inches apart.
- Slightly flatten each ball into a disk and press an almond in the center. Brush with beaten egg yolk, if desired.40 blanched almonds, 1 egg yolk
- Bake until lightly brown, about 12 - 15 minutes. Let cool for 5 minutes on the pan then transfer to a cooling rack to cool completely.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Cynthia L
I have had these cookies at a Chinese restaurant and loved them. I have never made them though. That is about to change. They look yummy. Thanks so much for being a part of the Fill The Cookie Jar group. I am always excited to see what you make.
Audrey
I don't know what took me so long to get around to making them. They are so easy.
Cindys Recipes and Writings
Love this cookie! Almonds are so good for you!
Audrey
That's good, because I ate more almonds that I used on the cookies. 🙂
Saundra @ Famished Fish
I always wanted to try these and now I have a recipe! Thank you!
Audrey
I hope you enjoy them!
Tina
Oh! I know what I am going to be making very soon! I love almonds!
Audrey
they are so yummy!
Joanne/WineLady Cooks
Excellent Audrey, what a great idea to focus on Chinese New Year. I would love to give your recipe a try, they look gorgeous and we do enjoy almonds.
Audrey
I thought I might be the only one to have that idea.
Heather @ Join Us, Pull up a Chair
They look really good and I love the little trick about removing the skin from almonds.
Audrey
I panicked when I realize I bought the wrong kind. Then I realized it was probably cheaper to buy raw and blanch them myself anyway.
Walking on Sunshine Recipes
I love these cookies! I haven't had them in years. Thank you for sharing with Foodie Friends Friday linky party! Your recipe received the #3 most clicks and will be featured on Daily Dish Magazine tomorrow! Hope to see you again next week for another fun party!
Audrey
Eek! always exciting to make the feature on FFF! THANKS!
Katie
How interesting and different!!!! Pinned to my baking board - thanks for linking up at Happiness Is Homemade this week!
Audrey
Thanks, Katie!
Jamie
Oh, I love it!! We would always get these at the Chinese restaurant after dinner. My brother and I called them toenail cookies, since it always made us laugh!! I can't wait to make my own! #HomeMattersParty
Audrey
That is funny!
Janie
Hi Audrey,
Your almond preparation technique is very useful for me. it helps me to make the delicious cookies.
I will share your Chinese recipe to my friends.
Thanks for good tips!