Chinese Almond Cookies Recipe
Chinese Almond Cookies Recipe photo by Taste of Home

Chinese Almond Cookies Recipe

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Each Christmas, my mother made lots of these tender butter cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. —Jane Garing, Talladega, Alabama
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 30 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds
  • 1 egg white
  • 1/2 teaspoon water

Nutritional Facts

1 serving (2 each) equals 133 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
  3. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: about 5 dozen.
Originally published as Chinese Almond Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84

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Reviewed Feb. 21, 2015

"Made these for Chinese New Year at work and they were a huge hit."

Reviewed Jan. 9, 2015

"super easy to make and they melt in your mouth. I used one slice of almond on each cookie and they were eaten up faster than I could get them out of the oven.

Will make again."

Reviewed Nov. 18, 2012

"Too cute and quite delicious"

Reviewed Dec. 22, 2009

"We make these every Christmas and they are great to give as gifts to the postman, firemen, etc. Or just eat yourself!"

Reviewed Dec. 19, 2009

"These taste wonderful. I did modify in the interest of time: roll the dough in food wrap into 2 inch rolls, refrigerate and slice for baking. Still make a fork indentation so it will hold the egg wash, but put the wash on before you add almonds. Add almonds last, pressing lightly into the dough. Much faster!"

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