Tis’ the season when bakers are secretly—and fiercely if I might add—competing with each other for the title of best holiday cookie. You know who you are! I know a few of these competitors in my small circle of friends and family…but I won’t name names.
Regardless of whether you’re serious about your cookies or not, during the holiday season, bakers tend to go for the sure thing. Time-tested cookie recipes and traditional concoctions. But of course, when you prioritize certainty, you sacrifice points for originality! They’re the been-there-done-that cookies. (As Ina Garten would say) Who wants that? So it’s time for something new, bakers! How about these old-fashioned Chinese-style almond cookies?
What A Chinese Almond Cookie Should Taste Like
A crunchy almond cookie is perfectly crisp and crumbly. To get it right every time, the true Chinese almond cookie requires lard, not butter!
There are too many almond cookie recipes out there that call for butter. In fact, I tried this recipe with both butter and lard, and, let me tell you, there is no replacement for lard! I won’t sugarcoat it for you. (No pun intended…) Lard is what gives these old-fashioned almond cookies their distinctive crumbly texture and flavor.
So if you ask me if lard can be replaced with butter in the comments, the answer will be firm. In this case, no lard, no victory! A little extreme, but it’s true nonetheless!
One More Tip for Success
Another key to this almond cookie recipe is pre-toasting the nuts. Let them cool before using (they are left whole and placed on top of each cookie).
Pre-toasted nuts add a crunchier texture and nuttier flavor, elevating your baked goods to surpass the holiday competition!
Good luck and happy holidays, everyone!
Chinese Almond Cookies: Recipe Instructions
Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (4 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
Next, beat together the egg yolks with the melted lard (at room temperature). Beat in 1 teaspoon almond extract.
Slowly pour this mixture into the dry ingredients.
Fold the mixture with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Roll each into a round ball (or press/squeeze together into a disc), and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).
Brush all sides with the beaten egg yolk.
Press one toasted almond onto the center of each dough ball. They may crack a little bit—that’s ok. Just gently squeeze them back together if there are particularly large cracks. Bake for 15-18 minutes until golden brown.
Bake the cookies for 15-18 minutes until golden brown.
Allow to cool before transferring to a serving plate or airtight container.
Old-Fashioned Chinese Almond Cookies
Ingredients
- 1 1/4 cups all-purpose flour (160 g)
- ¾ cup powdered sugar (95 g)
- 3 tablespoons cornstarch (20 g)
- 1 teaspoon baking soda (4 g)
- 1 teaspoon baking powder (4 g)
- 2 egg yolks (plus 1 additional egg yolk for brushing)
- ½ cup melted lard (at room temperature)
- 1 teaspoon almond extract
- 18 toasted almonds
Instructions
- Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
- Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
- Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
- Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).
- Brush all sides with the beaten egg yolk. Press one toasted almond onto the center of each dough ball. They may crack a little bit—that's ok. Just gently squeeze them back together if there are particularly large cracks. Bake for 15-18 minutes until golden brown.
nutrition facts
what do you think of incorporating some almond flour into the mixture – to make it more almond-ny? Thanks!
It sure makes sense, William—try it :-)
Is there an oil substitute for lard? Want to make this for a vegetarian.
You can use vegetable shortening for the flaky texture, Kary.
Could coconut oil be used in place of lard or crisco?
You can, but it will affect the texture of the cookie. it will not be as flaky.
Love the flavor but can’t get them to flatten out in the oven. I followed the directions exactly. Could I be over working them? Or do I just need to add more lard? Help! I really want to try again. Thanks!
Hi Tracy, I’d say add more lard :-)
I’m so excited to make these cookies. After my trip to China in 2018 I constantly was chasing the taste I had of authentic Chinese almond cookies and all the recipes I found used butter and they did not taste the same and lo and behold I found this recipe that calls for large and I realized it had to be the secret ingredient! Thank you so much I love these cookies!
LOL…love it :-)
These were perfect! I was worried because the dough was quite dry and crumbly, but I just mashed it together as best I could and when baked it all held together. Unbelievably light and crisp. The lard clearly is superior if a little disgusting to work with! (Definite porky smell on melting.) I didn’t have almonds and instead topped with a walnut, and it came out fine. I also subbed in whole wheat flour for 1/2 cup of the total flour content, to make them a little more virtuous, and the texture and taste were still lovely.
Awesome! Thank you for trusting the recipe :-)
They were absolutely fantastic! Light, crispy and fragrant without tasting greasy – much better than any store bought versions in Asia. I reduced the powdered sugar by 30% and increase cornstarch and the sweetness was right for me.
Yayyyy! So happy to hear that.
Just took my first batch of these out of the oven. I had none of the issues mentioned in the comments. Dough came together well, cracking slightly when flattened. Cracks “healed” during baking. Added a slight bit more lard (used 1/2 cup plus one tablespoon) and two teaspoons of almond extract as I like a strong almond flavor. Used weights for everything else. Baked on parchment paper. Wonderful!
Thank you for trying out the recipe, I’ve made it a few times so I know the recipe works :-)
Do you know if Crisco would work as well as Lard? Thank you!
Hi Gretchen, yes, crisco shortening works in place of pork lard.
Yes, Gretchen.
How did it turn out with crisco?
can I use use slices almonds instead? I only have those in hand.
if so how long do I toast them for? thanks in advance xx
Hi Sienna, you can use sliced almonds. No need to toast them beforehand. They will be toasted on the cookie.