Chinese Almond Cookies

Marian completes the Chinese theme cooking session at the South Arm Cooking Club for Seniors with a Chinese Almond Cookies. There are a number of the members who have sweet tooth like me.


The Chinese Almond Cookies are buttery and crisp and great with coffee or tea.  Love the presentation demonstrated by Minoo.


Stella also bought some Chinese New Year cookies for the Chinese New Year celebrations. There are some sesame balls called ‘Laughing Jo’ and some deep fried wonton skins like pastry.

Marian, Stella and Minoo, thank you for sharing the Chinese New Year festivities in the South Arm Cooking Club for Seniors.


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


P/S: The baking powder should not be in the photo. Also, the team doing this recipe had started creaming the sugar and butter before I took the photo of the ingredients.

Source: Marian

Yields 30 cookies


Chinese-Almond-Cookies-3Preheat the oven to 325F.

Combine flour, baking soda and salt in a bowl and mix well.

Chinese-Almond-Cookies-4Cream butter and sugar in a mixing bowl with an electric mixer.

Add almond extract. Beat in the egg.

Chinese-Almond-Cookies-5Add creamed mixture to the dry ingredients.

Bring the dough together. If the dough is too wet, you may add more flour (not more than 1/2 cup).

Chinese-Almond-Cookies-8Use a spoon to measure out even size dough and roll into a ball.

Place 2 inches apart on an un-greased baking sheet and flatten with a fork.

Chinese-Almond-Cookies-10In a small bowl, separate egg yolk from the egg white.

Beat the egg white with 1/2 teaspoon of water.

Chinese-Almond-Cookies-11Brush the cookies with the egg whites.
Chinese-Almond-Cookies-12Garnish the cookies with sliced almonds.

Bake in a 325F preheated oven for 15 minutes or until the bottom of the cookies are slightly brown.Cool for 2 minutes in the pan before transferring to cool on a rack.

This Post Has One Comment

  1. Doug

    Please post more awesome Chinese pastry Suanne!

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