Chinese Almond Cookies

Preparation info

  • Difficulty


  • Yield

    3 dozen

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

These cookies, a recipe from Katherine, a cook at Restaurant 690, are similar to ones found in Chinatowns everywhere.

They are a favorite at both Stars and at The Peak Cafe in Hong Kong.


  • 8 ounces (2 sticks) soft sweet butter
  • 2 cups powdered sugar
  • 1 tablespoon water
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ¾ teaspoon almond extract
  • 2 cups flour
  • 1 ounce sliced almonds, toasted
  • 36 whole almonds for garnish
  • 1 large egg, slightly beaten


Preheat the oven to 325 degrees.

Put the butter in the bowl of an electric mixer. Using the paddle attachment, cream the butter on medium speed until smooth. Continuing to mix, slowly add the sugar and beat until light and fluffy. Stir together the water, baking powder, and baking soda and add it to the butter mixture. Beat in 1 egg and the almond extract. Decrease to low speed and fold in the flour and sliced almonds.

Refrigerate the dough for about 1 hour until firm. Roll the dough into two 1-inch logs. Slice each log into ½-inch slices. Place the cookies several inches apart on a parchment-lined baking sheet. Press a whole almond into the middle of each cookie. Brush the cookies with the beaten egg.

Bake for about 10 minutes, until golden brown. Cool the cookies for 5 minutes and then remove them from the baking sheets.