Chinese New Year, Culture, Gifts, Recipes, Snack, Sweets and Puddings

2 Top Tips To Make Tasty Melt-in-the Mouth Almond Cookies

Almond cookies is one of the  Chinese New Year Treats. It is normally made at home around this time.

This recipe is really simple. And if you have you have young children, it is a good project for family bonding. I used this time to tell my kids about about my background  and family stories. This way they get to know more about the family culture  and appreciate our values.  It will also serve as a story telling opportunity when they have children of their own.

This recipe is  based on my peanut cookies recipe and it is very easy.

You can use shop bought ground almond or you can grind the almond yourself.

Here is the recipe.

I hope you enjoy making this easy cookies.

Do let me know how it goes. If you made it, do post it here or on social media with #nyonyarecipe.

Many thanks and please give a like and share if you find my work useful.

I have one more recipe to share for Chinese New Year.

Until the next recipe, see you.

2 Top Tips To Make Tasty Melt-in-the Mouth Almond Cookies

An easy recipe to make at home.
Only 7 ingredients
Prep Time10 mins
Cook Time20 mins
Shaping time20 mins
Total Time50 mins
Course: celebration, Snack, tea
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian
Keyword: almond extract, almonds, cooking oil,, egg yolk, Flour, icing sugar
Servings: 50 Pieces
Cost: £2.80


  • 1 Baking Tray 
  • 1  brush
  • 1-2 baking parchment
  • 1 fork


  • 200 g ground almond
  • 250 g plain flour
  • 1 tsp baking powder
  • 160 g icing sugar or you can use golden caster sugar, ground.
  • 180 -230 ml light oil, eg.olive oil or sun flower oil.
  • 1/4 tsp salt
  • 1 egg yolk 
  • 60 pcs blanched almonds optional
  • 1/4 tsp almond essense or extract.


  • Dry fry the ground almond in a non-stick pan over medium heat, until lightly brown and it starts to smell fragrant. Taking care not to burn the almonds.
  • Heat the oven to Mk 4, 180C.
  • Put the almond essence or extract, if you are using, into the oil. Stir.
  • Mix all the dry ingredients together in a mixing bowl, making sure it is well blended.
  • Pour some of the oil into the dry mixture and stir with a fork.
  • Pour and stir until the dry ingredients clump up. You may add the oil in a few addition.
  • You will not need to use all the oil.
  • Then use your hand to bring the mixture together.
  • The mixture should just come together and can form a ball.
  • Divide the dough into small pieces about 15g or the size you prefer.
  • Roll the pieces into a round ball and flatten it slighty in the middle of the palm.
  • Arrange the buttons on a baking tray lined with baking parchment.
  • Make markings with the tines of the fork.
  • Top with a blanched almond.
  • Brush lightly with the egg yolk mixture.
  • Bake for about 15 to 20 minutes, or until the colour that you want.
  • Cool on a cooling rack.
  • When cool, store in an air tight container.



Top tip #1
The almond extract brings out the full flavour of the almond. Do not put too much until it is over powering and smells artificial.
Top top #2
The cookies will be hard if you have it until it is brown. It will be crunchy but hard.
If you prefer a darker cookie, I suggest you fry the almond a little darker or use golden icing sugar. I have not come across golden icing sugar but there is golden caster sugar.  Just blitz the caster sugar in a blender to make it into fine sugar.



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