OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Chinese New Year Almond Cookies

July 18, 2017 | Recipe by Bake with Paws
Updated: January 2023
By Bake with Paws

Almond Cookies

Almond Cookies



Scroll to the bottom of the page for "PRINT RECIPE" ⬇

This is a very traditional Almond Cookies that my late granny and aunty used to make during Chinese New Year.  They are crunchy and they melt in the mouth at the same time. 

They are crunchy and crumbly, with a light, slightly melt-in-the-mouth texture.  They have a rich, nutty aroma from finely ground almonds and a delicate sweetness, often enhanced by a touch of salt for balance. These golden, round cookies symbolize good luck and prosperity, making them a cherished treat during the festive season.

My mother in-law told me that these are the best Almond Cookies she has ever had.  She enjoys it so much she's been having it every morning with her breakfast. 

Happy Baking and Gong Xi Fa Chai!

TIPS FOR MAKING CRUNCHY ALMOND COOKIES: 

Almond:
Almond need to be toasted first instead of raw almond.  Chop the almond coarsely instead of blend the almond until fine.

Baking Powder and Baking Soda
These two raising agents work together to make the cookies light and crunchy.

I have other Chinese Almond Cookies that you may like too.  Please click here "Chinese Almond Cookies" for the recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Almond Cookies


YieldS:  Approx. 110 cookies

INGREDIENTS:

400g almonds (roasted & coarsely chopped)
700g plain flour
2 1/2 tsp bicarbonate of soda  (I used Bob's Red Mill, Baking Soda)
3 tsp baking powder (I used Bob’s Red Mill Double Acting Baking Powder)
1 - 2 tsp salt (Please adjust accordingly to your liking)
140g organic cane sugar or brown sugar (If you like sweeter, add more)
300g - 320g peanut oil or any odourless vegetable oil (can be replaced with melted butter)

Egg wash: 
1 egg yolk + 1 tbsp water+ a tinge of salt 


 METHOD:
  1. Almond:
    1. Spread almond on a baking tray and toast in preheat oven at 190C (top and bottom heat) for about 10 minutes depending on your oven.  Remove from oven and set aside to cool.
    2. Chop almond in a food processor or a hand blender.  Do not blend the almond too fine so that you can taste the crunchiness.
  2. Prepration:
    1. Preheat oven at 170C. 
    2. Line the baking trays with parchment paper.
  3. Cookie Dough & Shaping
    1. Sift the flour together with the baking powder, salt and baking soda. Add in the toasted chopped almonds and sugar. Mix all the ingredients thoroughly.
    2. Add in 300g of oil first.  Mix with your hand, add in the balance of oil slowly until you will be able to press the dough together. You are not require to use all the oil.  Press and shape the dough to small balls (about 13g - 15g each).
    3. Place balls of dough on a lined baking tray lined.  
    4. Brush with egg wash.
  4. Baking:
    1. Bake at preheated oven for about 25 to 30 mins, or till golden brown.
    2. Remove from oven and let them cool completely before store in an air-tight container.

Note:  Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 


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Comments

  1. Amy16 January 2019 at 07:54

    Can advise how long to toast the almonds?
    Thanks

    ReplyDelete
    Replies
    1. Bake With Paws17 January 2019 at 06:33

      Hi, I used Airfryer to toast the almond. About 160C for 10 minutes. I checked regularly.
      Once is brown, remove it. For using oven, 180C for 8 - 10 minutes.

      Cheers :)

      Delete
  2. Unknown21 January 2019 at 02:41

    Hi, can I replace the olive oil with melted butter? Thank you :)

    ReplyDelete
  3. ChrisG6 July 2020 at 07:16

    Hi,Christian here..
    I made this recipe, but after baking and cooling.... when I want to pic up the cookies they were like breadcrumbs..... any idea why? May be because I used spelt flour?
    Thanks

    ReplyDelete
    Replies
    1. Bake With Paws7 July 2020 at 06:28

      Hi Christian,

      Thank you for trying this recipe and your question. It is because not enough oil to hold the ingredients together. Maybe is the flour. You need more oil in this case. Different flours absorb liquid or oil at different level.

      Cheers and happy baking :)

      Delete
  4. Leanne28 April 2021 at 05:30

    The texture of these cookies are perfect! However, it is incredibly salty...I would use just 1 tsp next time :)

    ReplyDelete
    Replies
    1. Bake With Paws29 April 2021 at 06:11

      Hi, thanks for trying and your feedback. Please adjust according to your liking.

      Cheers :)

      Delete
  5. Jaclyn13 January 2023 at 04:38

    Can these be made with rice flour?

    ReplyDelete
    Replies
    1. Bake With Paws15 January 2023 at 04:38

      Hi, Thanks for interest in this recipe. I am afraid not. I do not know how it will turn out.

      Cheers :)

      Delete
  6. :)6 February 2025 at 15:21

    Hii, do these cookies have a melt in your mouth feeling like almond sugee cookies?

    ReplyDelete
    Replies
    1. Bake With Paws7 February 2025 at 06:30

      Hi, Thank you for your interest in this recipe. The cookies are crunchy outside, light and slightly melt in the mouth.

      If you prefer melt in the mouth texture, please ground the texture finer. I did not ground until very fine as I love to taste some small pieces of the almond.

      I hope this explains.

      Cheers :)

      Delete

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