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Chinese New Year White Almond Cookies (白杏仁饼)

written by Marvellina Updated: December 30, 2024
12.3K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
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These eggless white almond cookies are packed with the aroma of nutty almonds, and crunchy texture. They are incredibly easy to assemble and do not need special kitchen gadgets.
Chinese New Year White Almond Cookies (白杏仁饼)

What is a white almond cookie?

The traditional Chinese almond cookies usually use ground almonds (almond flour), dotted with a whole almond or slice almond on top and then brushed with egg wash before baking so they have a golden brown appearance. These popular Chinese New Year cookies get their name from the pale whitish appearance after baking. The white almond cookies also have almond flakes (or we called it sliced almonds here in the U.S) added to the cookie dough, no baking soda and/or baking powder and egg wash are used. The texture of the cookie is crunchy.
Chinese New Year White Almond Cookies (白杏仁饼)

How to make white almond cookies

1. Toast the sliced almonds on a dry pan until lightly golden brown over medium-low heat. Remove and let them cool down completely
You can also toast them in the oven by spreading them evenly on a baking sheet and bake at 350 F preheated oven for 5-8 minutes or until golden brown. Remove from the oven and cool down completely
2. Preheat oven to 350 F (180 C) for a conventional oven. Lower the temperature by 20 degrees if you have a convection oven. Line a large baking sheet with parchment paper. Combine all the dry ingredients in a large mixing bowl with a whisk.

3. Then gradually add the oil as you mix everything with a spatula. It won’t come into a dough yet

4. Switch to using your clean hands, add the toasted almond flakes and knead into a soft but non-sticky dough


5. Place the cookie dough in between two parchment papers and use a rolling pin to roll it out to about 1/2 inch (1.3 cm) thick


6. Use a 1.5-2 inch round cookie cutter and cut the dough out as closely as possible (so you don’t have to re-roll the scrape dough too many times later). I don’t have a cookie-cutter that size, so I just use a 1-inch nozzle tip as my cookie cutter


7. Place the cut dough on a prepared baking sheet, about 1/2 inch apart. They don’t expand much. Gather the scraped dough flatten it again and repeat the same step above

8. Bake in a preheated oven on the middle rack for about 15-18 minutes. The top should be kinda pale in color and the bottom is just lightly golden brown

Tips

1. I use super-fine almond flour. If you ground your almond flour, make sure they are skinless and grind them as fine as possible
2. I recommend using peanut oil as it brings out the aroma of the cookies even more, but of course, you can use any neutral-tasting cooking oil as you wish
Chinese New Year White Almond Cookies (白杏仁饼)

Did you make this white almond cookies recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Chinese New Year White Almond Cookies (白杏仁饼)

You may also like these traditional Chinese almond cookies

Easy Chinese Almond Cookies (for Chinese New Year)

Easy Chinese Almond Cookies (for Chinese New Year)

 

Chinese New Year White Almond Cookies (白杏仁饼)

Chinese New Year White Almond Cookies (白杏仁饼)

Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Servings 35 cookies
4.5 from 6 reviews
REVIEW & RATE PRINT

Ingredients

  • 75 gr sliced almonds (almond flakes)
  • 75 gr cooking oil or more as needed. See notes

Dry ingredients:

  • 120 gr all-purpose flour
  • 25 gr super-fine almond flour
  • 50 gr icing sugar
  • ¼ tsp salt

Instructions
 

  • Toast the sliced almonds on a dry pan until lightly golden brown over medium-low heat. Remove and let them cool down completely
  • You can also toast them in the oven by spreading them evenly on a baking sheet and bake at 350 F preheated oven for 5-8 minutes or until golden brown. Remove from the oven and cool down completely
  • Preheat oven to 350 F (180 C) for a conventional oven (bottom heat only). If you have convection oven (top and bottom heat, no fan), lower the temperature by 15 Fahrenheit/20 degrees Celcius. Line a large baking sheet with parchment paper

Prepare the cookie dough:

  • Combine all the dry ingredients in a large mixing bowl with a whisk. Then gradually add the oil (start with 60 grams of oil ) as you mix everything with a spatula. It won't come together into a dough yet. Switch to using your clean hands, add the toasted almonds and knead into a dough. It may seem like the dough is a bit dry and won't come together, but it will, just keep kneading and it will come together. Don't be tempted to add more oil unless the dough is very dry and won't come together. You will get a semi-soft dough but not sticky

Shaping:

  • Place the cookie dough in between two parchment paper and use a rolling pin to roll it out to about 1/2 inch (1.3 cm) thick. Use a 1-1 /2 inch round cookie cutter and cut the dough out as closely as possible (so you don't have to re-roll the scrape dough too many times later). Reshape the cut cookie dough lightly with your fingers after that
  • Place the cut dough on a prepared baking sheet, about 1/2 inch apart. They don't expand much. Gather the scrape dough and flatten again and repeat the same step above

Baking:

  • Bake in a preheated oven on the middle rack for about 15-18 minutes (this also depends on the size of the cookie you make). The top should be kinda pale in color and the bottom is just lightly golden brown
  • Let the cookies cool down on the pan completely. They will crisp up further as they cool down

Storing:

  • Once the cookies have cooled down completely, transfer to an air-tight container and they can be kept for weeks this way

RECOMMEDED TOOLS

digital kitchen scale
digital kitchen scale
Baking sheets
Mixing Bowl

Marv's Recipe Notes

  1. You can also use neutral-tasting oils like corn oil, avocado oil, canola oil, etc.

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Chinese New Year White Almond Cookies (白杏仁饼)
Serving Size
 
1 cookie
Amount per Serving
Calories
53
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
17
mg
1
%
Potassium
 
19
mg
1
%
Carbohydrates
 
5
g
2
%
Fiber
 
0.4
g
2
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
0.1
IU
0
%
Calcium
 
8
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Kampar Crispy Chicken Biscuits/Cookies (Kai Zai Paeng/鸡仔饼)
next post
Lapis Surabaya Ekonomis (Spikoe/Spiku) – only 5 eggs

13 comments

Judy January 23, 2025 - 5:37 pm

This recipe is not for me. Unlike some of the other comments, I do not have any issues with the cooking time. The cookies are crunchy but they are on the bland side. After trying your peanut cookies, kuih momo, and sesame cookies, I think I’ll skip this one in the future. There’s nothing wrong with the recipe. It’s just not to my liking.

Reply
Marvellina January 23, 2025 - 9:31 pm

Thank you for your input Judy! I guess not all can be a winner 🙂 I’ll probably revisit this recipe again and see if anything can be improved!

Reply
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4.50 from 6 votes (3 ratings without comment)

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