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Recipe: Chinese Almond Cookies

These cookies are served to guests at Chinese New Year or other auspicious occasions.  Take care when splitting the almonds by inserting a sharp knife into the flat side of the almond and twisting.  If preferred you can use store bought slivered almonds instead – just press a couple of slivers into the cookie.  This recipe makes approximately 40 cookies which can be stored up to a week in an airtight tin.


250g (8oz) butter - softened
250g (8oz) caster sugar
340g (12oz) plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
1 egg
2 tsp almond extract – an extra ½ tsp if you want a stronger almond flavour
15 skinned almonds – split into halves

Cooking Method

To Share

Grease 2- 3 baking sheets and heat the oven to 180C

Cream the butter in a large mixing bowl.

Add the sugar and beat well.

Add the egg and the almond extract and beat.

Next add the flour in thirds and mix well.

The mixture will form a soft dough.  Scrape the bowl and form the dough into a ball

Divide the dough into balls the size of a walnut.  You might need to lightly dust your hands before handling the dough.

Flatten each dough ball with the palm of the hand and place on the baking trays, leaving space between them to spread.

Press a half almond in the centre of the dough.

Bake for approximately 15 minutes until golden.

Allow to cool on a wire tray before removing to an airtight container.