Almond Cookies


Ah, the Chinese almond cookie. Last time I was out with A and some coworkers, we started talking about how awesome they were. Since I had some leftover ground up almonds after making Nigella’s Damp Almond Lemon Cake (post coming soon), I decided to make some Chinese almond cookies.

Once again, Google saves the day. I picked up one of the first recipes I found, which happened to be from All Recipes. Of course I adapted the recipe a bit for some more punchy almond flavor, so I’ve posted my altered recipe below.


By no way were these cookies close to the awesome ones that come out of a pink cardboard box, but they were good in their own right. 🙂 The extra ground almonds I added to the dough definitely helped with the flavor.

Chinese Almond Cookies | Adapted from All Recipes: Jane Garing


  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2.5 cups all-purpose flour
  • 1 cup ground almonds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds
  • 1 egg white
  • 1/2 teaspoon water


  1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Fold in ground almonds. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
  2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 350 degrees F for about 15 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

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