chinese almond cookie recipe

The Best chinese almond cookie recipe

Crispy Almond Chinese Cookies with Tomato Glaze

4.8 from 1297 votes

A sweet and savory treat featuring a buttery almond cookie base topped with a tangy tomato glaze. Perfect for snacking or as a light dessert.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt

For the Almond Topping

• 1 cup sliced almonds
• 1 tbsp melted butter

For the Tomato Glaze

• 1 cup tomato sauce
• 1 tbsp honey
• 1 tsp soy sauce
• ½ tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1
   Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2
   In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
3. 3
   Gradually add flour and baking powder, mixing until just combined. Stir in salt.
4. 4
   Preheat oven to 375°F. Line a baking sheet with parchment paper.
5. 5
   Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheet.
6. 6
   Bake for 10–12 minutes until edges are lightly golden. Remove from oven and immediately sprinkle with sliced almonds and melted butter.
7. 7
   Return to oven for 3–4 minutes until almonds are toasted.
8. 8
   While cookies cool slightly, prepare the glaze by mixing tomato sauce, honey, soy sauce, and red pepper flakes. Brush over cooled cookies.

🔧Equipment

• Mixing bowls
• Stand mixer or hand mixer
• Baking sheet
• Parchment paper
• Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 8❤️Cholesterol: 35🧂Sodium: 550🌾Total Carbs: 40🥦Dietary Fiber: 1🍬Sugars: 35🥩Protein: 4

📝Notes

Tips: For extra crispiness, bake the almonds separately before sprinkling. Store cookies in an airtight container for up to 5 days.

❓ Frequently Asked Questions About Crispy Almond Chinese Cookies with Tomato Glaze

1. What is the best way to store these Chinese Almond Cookies to keep them fresh longer?

Store them in an airtight container at room temperature for up to two weeks. If you prefer longer freshness, transfer them to the freezer in a single layer on a baking sheet first, then transfer to a sealed bag once cooled. For best texture, thaw at room temperature before serving.

—

2. Can I substitute almond flour for the almonds in this recipe?

No, this recipe relies on whole almonds for texture and flavor. Almond flour would change the bite and taste significantly. If you have a nut-free allergy, skip the almonds entirely and omit the egg wash.

—

3. Why do the cookies sometimes turn out crispy instead of soft?

Crispy edges happen when the butter melts too quickly before the cookies fully set. To prevent this, preheat your oven to 350°F (175°C) and use a baking sheet lined with parchment paper. Bake for 10–12 minutes until the edges are golden but the centers are still soft. Overbaking is the most common culprit.

—

4. How can I make these cookies gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum for proper binding. The rest of the recipe remains the same, but expect slightly denser cookies due to the different flour structure.

—

5. What’s the trick to getting the egg wash to look glossy and even?

For a smooth, glossy finish, whisk the egg yolk and milk together until frothy. Brush the mixture lightly over the tops of the cookies while they’re still warm but not burning. Avoid over-brushing, as it can make the coating too thick.