I first made some simple almond cookies back in the 1980’s after taking my first Chinese cooking class taught by Christine Liu. These cookies often appeared as a dessert after making one of her Chinese dishes.
I really liked the idea of kicking them up a notch with some seasonal spices (you know cinnamon, nutmeg and allspice) and also 3 different flours are used; all-purpose, bread and almond. You still press an almond in the center prior to baking!
I ran across this recipe in the Holiday Cookies from Bake From Scratch in 2018. Two years later and I am finally making them. Looking for some different cookies to add to your holiday table? These would be a perfect addition! This spicy version will probably become my go-to recipe now.
Spiced Chinese Almond Cookies
- 1 cup (227 grams) unsalted butter, softened (30-60 minutes) – cut into small pieces to help with softening
- 1-1/4 cups (250 grams) granulated sugar
- 1 large egg (50 grams) room temperature
- 1 tsp. almond extract
- 1-3/4 cups (219 grams) all-purpose flour
- 3/4 cup (95 grams) bread flour
- 1/2 cup (48 grams) blanched almond flour
- 1 tsp. (5 grams) baking soda
- 1 tsp. (5 grams) baking powder
- 1 tsp. (2 grams) ground cinnamon
- 1/2 tsp. (1.5 grams) sea salt
- 1/2 tsp. (1 gram) ground nutmeg (if you have a nutmeg grater by all means use it)
- 1/2 tsp. (1 gram) ground allspice
- 30 whole raw almonds (34 grams) (slivered almonds don’t work too good)
- 1 large egg yolk (19 grams) (after 1 batch I will no longer include an egg wash)
- 2 tbsp. (30 grams) heavy whipping cream
Preheat the oven to 350 degrees. Line a couple of baking sheets with parchment paper.
Using your stand mixer beat the butter and sugar at medium speed until fluffy, about 2-3 minutes. Scrape sides of bowl and add the egg and almond extract; beat until combined for another 2 minutes.
In another bowl whisk together flours, baking soda, baking powder, cinnamon, salt, nutmeg and allspice. With your mixer on low, gradually add the flour mixture to the butter, beating just until combined.
Use a 1-1/2 tbsp. scoop and roll into balls. Place 2 inches apart and press an almond into the center of each ball. Flatten gently into a disk.
The first sheet pan into the oven I did not chill the dough and they spread out too much. The second sheet pan was perfect as I chilled the cookies for 30 minutes before baking.
Whisk together egg yolk and cream. Brush this egg wash onto top and sides of dough. I did not like the look of the cookies and will not include this step again.
Bake for about 12-13 minutes. Interesting – hold pan several inches above counter and drop to deflate cookies slightly. Surprise – it works! Let cool on pans for 5-10 minutes. Remove and allow to cool completely on wire racks.
This recipe makes 30 cookies, that is depending on the size.
Recipe by cookingwithauntjuju.com
These cookies were not chilled prior to baking and they spread out too much and I did not care for the egg wash! They tasted good but the looks didn’t match…
I love almond cookies in general, and these, with the warm spices and different types of flour, sound even better than most. Hope to try them soon.
I agree about the egg wash, they are much nicer without it. 🙂
Me too Ronit! The spices “kicked up” the almond flavoring and the cookies really had a nice flavor and texture 🙂 The egg wash just didn’t work with these cookies – I don’t think I have ever done that with any cookie!
I also never used egg wash with such cookies.
Judi, almond anything is hugely popular over this way at Christmas time as well as the rest of the year. But, our Christmas almond cookies are a bit different than yours. So your Spiced Chinese Almond Cookies sounds way better. We just put in cardamom, so your spices sound like a lovely change. Thanks for the inspiration…
You’re welcome Ron – I prefer these spiced cookies over my almond cookies I first posted in 2011. Cardamon would be a good addition to the spices I have used. I love the flavor of almond and different spices to kick the cookies up a bit.
I always looked forward to an almond cookie after the Chinese meal. Yum. 😍🍂
I think Gene enjoyed the cookies more than the dinner – he had a big sweet tooth and always looked forward to dessert 🙂
Sounds a lot like my husband. 😜