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Chinese Almond Cookies

Servings 20 cookies


  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, divided
  • 1/2 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • whole natural almonds


  • Line baking trays with parchment paper or silicone baking mats. Preheat oven to 325 degrees Fahrenheit.
  • Beat egg in a small bowl. Set aside.
  • Cream butter and sugar in a large bowl until light and fluffy. Beat in all but 1 Tbsp of the beaten egg. Set the saved portion aside. Add the almond extract to the butter mixture. Mix to combine.
  • Combine the flour, baking soda and salt in a separate bowl. Add to butter mixture and mix to combine.
  • Scoop the cookie dough and round into balls (about 1½ Tbsp each). Place on prepared baking sheets, 2-inches apart. Flatten to ½-inch thick with the bottom of a drinking glass.
  • Gently press a single almond halfway into the center of each cookie dough ball. Add ½ tsp water to the saved beaten egg and whisk together. Brush the tops of the cookies with the egg mixture.
  • Bake 14 to 16 minutes or until lightly golden brown. Cool for 2 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container up to 5 days.


Recipe altered from Is This Really My Life
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