Chinese Almond Cookies (杏仁酥)

What are almond cookies

I fell in love with Chinese almond cookies (Xìng Rén Sū/杏仁酥) the moment I took my first bite.

They were small and rustic-looking, tightly packed in a plastic jar with a red lid. The fall-apart, crumbly texture and intense nutty flavor won my heart.

And, they were ‘not too sweet’ (Bú Tài Tián/不太甜) — the highest compliment you can give to Asian-style pastries. This delicious treat is often associated with culinary celebrations during Chinese New Year, particularly among American Chinese and Southeast Asian Chinese communities.

While Nian Gao symbolizes ‘a better year ahead’ and Tang Yuan signifies ‘family reunion,’ almond cookies are said to resemble coins, bringing good fortune and prosperity.

Why this recipe

• The dough is easy to make and forgiving
• The cookies have an intense nutty flavor
• You can choose either cooking oil or butter to achieve your preferred texture
• They can also be made vegan by skipping the egg wash

🌟 Update: This recipe was chosen by fellow blogger Erika from The Pancake Princess for her Chinese Almond Cookie Bake Off, and I was pleased to hear her comments, such as: “the easiest cookie to make,” “the flavor profile felt very much like a classic Chinese almond cookie,” and “one of my favorites”.

Ingredients

Here is a list of ingredients you need for this recipe:

• All-purpose flour, aka plain flour
• Almond flour
• Neutral cooking oil
• Sugar & salt
• Baking powder & baking soda
• Almonds, ideally toasted
• Egg yolk (skip it for vegan diet)

Optional: You can add a teaspoon of almond extract to enhance the nutty taste.

Substitutes

• Almond flour, which refers to finely ground skinless almonds, can be replaced by almond meal which includes the skin and has a coarser texture.
• Cooking oil can be substituted with melted, unsalted butter, but the final texture of the cookies will be different (less crumbly and more crunchy). Additionally, you may find that the taste of butter overpowers the almond flavor.

Cooking procedure

Step 1: Make the dough The almond cookie dough is simple to make and quite forgiving.

You can use a mixer, but making it by hand is just as easy. First, mix all the dry ingredients (flour, sugar, salt, baking powder, and baking soda) in a bowl. Then, pour the oil over the mixture and stir with a fork until many small lumps form and no dry bits remain.

Use your hands to gather all the lumps, then press and knead lightly to form a dough. Don’t worry if it cracks or falls apart easily — the goal is simply to achieve an even texture (It won’t feel like dough for dumplings or mooncakes).

However, if the dough feels overly dry and is difficult to shape into a cohesive mass, knead in a little more oil to adjust. 🌟 NOTE: If using melted butter instead of cooking oil, you’d need to slightly increase the quantity to achieve the desired texture. Step 2: Shape the cookies

Once you’re satisfied with the consistency of the dough, divide it into small portions. You may eyeball the size and try to make them as similar as possible.

If you are aiming for a uniform appearance, use a kitchen scale to measure. For reference, each of my dough balls weighs about ½ oz (15 g). Gently shape a piece of dough into a ball.

Hold it in your palm, then place an almond on top. Press it halfway into the dough. It’s perfectly fine if the edges of the dough crack a little.

Put the cookies on a baking sheet lined with parchment paper, leaving a little space in between each one (see note below). Finally, brush a layer of egg yolk, thinned with a little water, over the cookies.

Skip this step if you wish to make them vegan. I suggest you leave 1 inch (2½ cm) of space between the cookies. Step 3: Bake the cookies

To bake these cookies, you need to preheat the oven to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted. Place the baking sheet over the middle rack.

Leave to cook for 18 to 20 minutes until lightly brown. Then, transfer the baked cookies to a wire rack to cool.

🌟 NOTE: Since the performance of each oven varies, I suggest you check the doneness at 15 minutes, then decide how much extra time is necessary.

How to store

I often make a big batch of almond cookies at a time.

If you also plan to do so, here are some storage tips you may find helpful:

• Wait until the cookies are completely cool.
• Store them in air-tight containers so no moisture goes in.
• Keep the containers in a dry, cool place away from direct sunlight.
• Freezing: Use freezer-safe, air-tight containers. Place parchment paper in between each layer of the cookies. Consume within 3 months.

FAQs

Q: Will this recipe work with other nuts? A: Yes.

Both peanuts and hazelnuts work well. You may need to slightly adjust the amount of oil when making the dough.

Q: Can I use lard instead of cooking oil? A: Yes.

Lard (rendered pork fat) is actually a common fat used in traditional Chinese pastries. It creates a crumblier texture and adds a richer aroma.