Cookies, Uncategorized

Traditional Chinese Almond Cookies

Happy New Year! It’s the year of the dog, the Earth Dog to be precise. If anyone is celebrating today, Gǒu nián jí xiáng (good luck for the year of the dog) and Xīn xiǎng shì chénɡ (may all your wishes come true). Today is a celebration of light, sound and colour and children tend to recieve “luck money.”


These cookies are a traditional Chinese almond cookie that resemble coins, bringing good luck and fortune for families. These cookies can be made for the family or given as a gift.


These small cookies are actually delicious. The almond flavour is strong and they are crunchy but delicate and the blanched almond adds the perfect touch. Whilst I do not celebrate Chinese New Year myself, I love to understand cultures and try new things and these were especially delightful!


Traditionally a blanched almond is used, however normal almonds are also okay or another nut if you prefer. You can also mix and match with flavours if you prefer such as orange extract or vanilla. However, I personally think these cookies are the best with original flavours.


Even if you are not celebrating, give these a try! Share with a neighbour, friend or loved one to pass good fortune and luck to all. Have an amazing Chinese New Year to everyone that is celebrating and also an amazing weekend!


  • 60g Unsalted Butter cubed
  • 150g Plain Flour
  • Pinch of salt
  • 1/4 tsp Baking Soda
  • 60g Caster Sugar
  • 1 medium egg
  • 15 Blanched Almonds
  • 1 tsp Almond Extract


  1. Preheat oven to 350F/180°C/160°C Fan.
  2. Sift flour, salt, baking powder and sugar into a bowl.
  3. Add butter and using your hands, rub until it looks like breadcrumbs.
  4. In a separate bowl, whisk egg and extract and add to the bowl and mix to combine. If if is too dry, add a splash of milk.
  5. Now it has formed a dough, roll out balls a little smaller than a golf ball and place on a lined baking sheet spaced apart.
  6. Push down the balls and add one almond to each cookie.
  7. Place cookies into the preheated oven for 12-15 minutes. The will look pale and “underdone” but they are cooked. Trust the timing as they become very crunchy when cooled and you do not want to over bake them.
  8. Place on a wire rack to cool then serve. These can be stored in an airtight container for up to two weeks.

  • Trust the timing as over baking will make them too crunchy for human teeth!
  • Use different flavourings/nuts for a less traditional cookie.

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