The Chinese Almond Cookies might date back to the Ming Dynasty, but our family just knows them as deliciousness. They’re a round thumbprint cookie that’s flavored with almond extract and has a soft chewy texture. In the center thumbprint, blanched almonds add a bit of crunch. If you love the sweet and nutty flavor of almond desserts, you’re going to love the Chinese Almond Cookie. We make them every holiday season because they’re so unique!

This recipe was given to my Grandmother, by her Chinese neighbor. My Grandmother loved the cookies so much that she had to have the recipe and then it became a tradition in our family. Every holiday season, my Grandmother made the Chinese Almond Cookies as a treat to enjoy. They’ve both passed away, but we certainly remember them both whenever we enjoy these cookies. I love that they’re a break from traditional types of holiday cookies.

The first types of Chinese Almond Cookies were made with Mung Bean and had an almond shape. Over time, the recipe changed and adapted to modern times. It’s known in some areas as the Chinese Almond Biscuit and has a round shape with the almonds in the center.

Make them for the holiday season or even to celebrate the Chinese New Year. Just be prepared when everybody asks for the recipe because they’ve never tasted a cookie lie it before!

Looking for more great international cookie recipes? I’ve got some international cookie recipes that my readers love:

• Baklava Thumbprint Cookies
• Italian Chocolate Spice Cookies
• Italian Sugar Cookies

How To Make Chinese Almond Cookies

Like with any baking recipe, the tools that you use make all of the difference. The technique that you use will determine how evenly the cookie bakes and the ease of removing it from the cookie sheet. I love the Nordicware Cookie Sheet and Cooling Rack set that you can purchase off of Amazon. I always use a silicone baking mat, over my cookie sheet, to help prevent the cookies from sticking. However, you can use parchment paper as an alternative.

What To Serve With Chinese Almond Cookies

I’m all about sticking to flavor palettes and not veering away from the theme. Why not try some making a homemade Almond Tea Recipe to enjoy with your cookies? That would be perfect to try if you have company coming over, or you want a complete Chinese-themed dessert. My kids love the cookies with a big glass of ice cold milk.

How To Keep Your Chinese Almond Cookies Fresh After Baking

After your cookies have completely cooled, you’ll want to store them in an air-tight container. The cookies can be stacked without concern and the almonds will stay intact. The cookies do not need to be refrigerated. They can be enjoyed for 5-7 days. If they start hardening a bit, add a slice of sandwich bread to the container. They’ll soften again.

Can You Freeze Chinese Almond Cookies?

There are two different ways you can freeze Chinese Almond Cookies. You can freeze the cookie dough, prior to baking. Don’t divide the dough into individual cookies and just wrap the entire ball of dough in plastic wrap. It can stay frozen for up to three months. Let it thaw for 24-hours in the refrigerator before dividing into 1-inch balls and baking.

The second way you can freeze the cookies are after they’re done baking. Store the cookies in a freezer bag for up to three months. Let the cookies thaw for 3-4 hours before enjoying again.

Recipe Substitutions You Can Make

You can use almond flour instead of all-purpose flour and regular almonds instead of blanched almonds. I prefer the all-purpose flour because it’s what her original recipe calls for and it’s more budget-friendly for our family. The blanched almonds don’t have a skin on top. They tend to be softer out of the oven and I like them in the center of the cookie, but you can use either type of almond.

What You’ll Need From The Grocery Store:

• Shortening
• Butter
• Egg
• All-Purpose Flour
• Blanched Almonds
• Almond Extract
• Salt
• Baking Soda
• Sugar

Step-By-Step Directions To Make Chinese Almond Cookies

Preheat the oven to 350º. Sift together the flour, salt and baking soda; set aside. Cream the shortening and 1 cup of sugar until light and fluffy. Add egg and almond extract. Mix thoroughly.

Gradually add dry ingredients to the mixture and mix well. Roll into 1-inch balls. Place on prepared baking sheets (with silicone baking mats or with parchment paper).

Indent cookie with your finger and place almonds in the indentation. Combine beaten egg and 1/4 teaspoon sugar. Mix well. Brush the cookies with the egg. Bake for 20 minutes until golden brown. Transfer to a wire rack for cooling.

 .