Chinese Almond Cookies are crisp, buttery, and full of delicate almond flavor—perfect for Chinese New Year or any time you want a simple, melt-in-your-mouth cookie.
Weeknight dinners at our house tend to be practical and predictable: pizza, tacos, spaghetti. Recently I started a new routine I call “Wok Wednesdays” to mix in easy Asian-inspired meals that deliver bold flavors without the hassle of takeout. Choosing convenient, restaurant-style products makes it simple to get authentic taste fast—perfect for busy families who still want variety.
The kids were skeptical at first, but after trying P.F. Chang’s Mongolian Style Beef with Signature Rice they were hooked. I even handed them chopsticks for fun. The dishes cook quickly and carry bright, bold flavors that taste surprisingly close to what you’d get at a restaurant—so I can put a satisfying meal on the table in minutes.
For a complete meal, add P.F. Chang’s Signature Chicken or Pork Dumplings as an appetizer and finish with homemade Chinese Almond Cookies for dessert. Wok Wednesdays have become a fun mid-week tradition: they’re quick, reliable, and bring a welcome change to our usual rotation with crunchy vegetables, fragrant sauces, and restaurant-quality aroma right from our own kitchen.
No meal feels finished without a little treat, and these Chinese Almond Cookies are a step up from the usual fortune cookie. Traditionally served during Chinese New Year, they are light, crisp at the edges, and tender inside, with a subtle almond aroma. My son even took leftovers to school—he declared them “the best cookies ever.”
The recipe is straightforward and requires common pantry ingredients, making it an ideal finish to a bold, flavorful meal. These cookies truly melt in your mouth and carry a hint of sweet, nutty almond that’s irresistible.
If you’re planning to start a Wok Wednesday tradition, P.F. Chang’s Pinterest Hub offers additional inspiration and pairing ideas. Enjoy making these cookies at home!
Chinese Almond Cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg, divided
- ½ tsp almond extract
- 1 ½ cups (180 g) all-purpose flour (stir, spoon, & level)
- ½ tsp baking soda
- ¼ tsp salt
- Whole natural almonds (one per cookie)
Instructions
- Line baking sheets with parchment paper or silicone mats. Preheat oven to 325°F (163°C).
- Beat the egg in a small bowl and set aside.
- Cream butter and sugar in a large bowl until light and fluffy. Mix in all but 1 tablespoon of the beaten egg; reserve the tablespoon for brushing. Add the almond extract and combine.
- Whisk together flour, baking soda, and salt in a separate bowl. Add to the butter mixture and mix until incorporated.
- Scoop dough into balls of about 1½ tablespoons each and place them 2 inches apart on prepared sheets. Press each ball to about ½ inch thick using the bottom of a glass.
- Press a whole almond halfway into the center of each cookie. Mix ½ teaspoon water with the reserved tablespoon of beaten egg and brush the cookie tops with the mixture.
- Bake at 325°F for 14–16 minutes or until lightly golden at the edges. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.
Notes
Nutrition
| Calories: 98 kcal
| Carbohydrates: 12 g
| Protein: 1 g
| Fat: 5 g
| Sugar: 5 g
Disclaimer: Nutritional values are estimates calculated using a third-party tool.
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