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Simple Eats – CNY Almond Cookies

Chinese New Year 2011 Baking Part 4

Chinese New Year Almond Cookies

After a week-long hiatus, I’m back to continue with more Chinese New Year baking with almond cookies with a melt-in-your-mouth texture.

I used Jess’ recipe from J3ss Kitch3n’s recipe after reading very good reviews about them on Min’s blog but doubled the amount and made some modifications along the way.

Chinese New Year Almond Cookies

Here’s Jess’ recipe

Ingredients (makes approximately 50 cookies)

150g self raising flour
80g icing sugar (reduced to 60g)
80g ground almond
80g diced almonds
100g corn oil
1/2 tsp almond essence (optional)
Egg yolk for brushing

Chinese New Year Almond Cookies


  1. Sift together flour and icing sugar, add in ground almond and diced almonds, mix well.
  2. Mix almond essence into corn oil and stir well.
  3. Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)
  4. Shape into small round balls and place into small paper casing and press it slightly.
  5. Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown.
  6. Cool completely on wire rack before storing into airtight containers.

Chinese New Year Almond Cookies

I used entirely ground almond and omitted diced almonds altogether. I further reduced the sugar used to 100g for 300g of flour, following Sze Min’s suggestions but it still tasted quite sweet. I only had 250g of self-raising flour and topped up the rest with plain flour and a small teaspoon of baking powder. The texture is really crumbly and “melt-in-the-mouth”. The almond essence is a bit overpowering though. Can consider omitting it completely like what Min did.

Chinese New Year Almond Cookies

Just to attest how crumbly and melt-in-the-mouth this is. Thanks Jess for sharing this wonderful recipe and hosting this month’s Aspiring Bakers #3!

I’m submitting this for Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) generously hosted by Jess from J3ss Kitch3n.


13 responses

  1. haha you finally tried it out.. taste great isn’t it? one of my must have cny cookies and mostly importantly it doesn’t contain butter i lazy at baking butter stuffs =pp.. you have made it look so beautiful =)

    January 26, 2011 at 11:33 pm

  2. you finally tried it =D weird my comment didn’t get published last night anyway they look prefect!

    January 27, 2011 at 10:44 am

  3. Very nicely done *^_^*

    January 27, 2011 at 11:22 am

  4. firebirdie

    yeah! thanks for the recipe! I would prefer it to have less cracks on the surface though…. maybe the oven temperature was too high.

    January 27, 2011 at 1:49 pm

  5. Min

    Lovely cookies! I love this recipe so much, will be baking more of this next week, for my relatives 🙂

    January 27, 2011 at 9:20 pm

  6. firebirdie

    Jess: seems like the post you made last night suddenly appeared!And I totally agree with you. CNY without almond cookies does seem kinda odd. Next up is pineapple tarts, so wish me luck!

    Cathy: Thanks! Lots to learn from you!

    Min: I like the recipe too. Definitely a keeper! And we have Jess to thanks for this. Next week CNY already you still baking ah? Very garang!

    January 27, 2011 at 10:57 pm

  7. Pingback: Happy New Year! | Kitchn Therapy

  8. Your cookies look good! Thanks for sharing the recipe 🙂

    February 4, 2013 at 4:18 pm

  9. Lee Su Yi

    Hi, I will like to ask how long can I keep the cookiea inside the airtight container.

    January 4, 2014 at 12:40 pm

    • Alan (travellingfoodies)

      they store quite well but of course best to consume as soon as possible. 🙂

      January 5, 2014 at 2:22 am

  10. Pingback: 新年杏仁酥饼 Chinese New Year Almond Cookies | travellingfoodies

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