Easy Almond Chinese Cookies

A simple, homey treat with a touch of elegance

There’s something comforting about the kind of cookies that don’t ask much from you — no fancy tools, no complicated steps, just a bowl, a spoon, and a quiet afternoon in the kitchen.  These almond Chinese cookies remind me of the snacks we used to make at home: the kind you whip up while chatting with family, with the warm smell of butter drifting through the house.

The original recipe uses only all‑purpose flour, but I like adding almond flour.  It softens the wheat flavor, gives the cookies a gentle nuttiness, and makes them feel just a little more special—like something you’d serve with tea when a friend drops by unexpectedly.

They’re simple, light, and wonderfully nostalgic.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 egg
• 1/2 pinch salt
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup sliced almonds

Directions:

1. Whisking the wet ingredients:

2.  In a mixing bowl, combine the egg, melted butter, and sugar.  Beat until smooth and slightly fluffy.

3. Mixing the dry ingredients:

4.  In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Add the vanilla and stir to combine.

5. Bringing the dough together:

6.  Pour the dry mixture into the wet mixture.  Add the sliced almonds and fold gently until everything comes together.

7. Preparing the baking sheet:

8.  Line a baking tray with parchment paper.  Use a small spoon or ice cream scoop to portion the dough into even mounds.

9. Baking:

10.                  Bake at 350°F (175°C) for 15 minutes, or until the edges turn a light golden color.

11.                  Cooling:

12.                   Transfer the cookies to a wire rack and let them cool.  They’ll firm up slightly as they rest.