Almond Cookie

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Almond Cookie


Almond Cookies

These almond cookies are simple, making it the perfect ending to a vibrant Asian feast. Crisp, yet melt-in-your-mouth, buttery cookies have a subtle, yet distinct almond flavor. Plus, according to Chinese tradition, they will bring you good fortune in the coming year since they symbolize coins – so eat up!

Yield : 24 pcs , Prep Time: 20 mins and Cook Time: 14-16 minutes 


  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup Almond Oil
  • 1/2 cup granulated sugar
  • 1 large egg, divided
  • 1/2 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Whole, natural almonds


  1. Line baking trays with parchment paper or silicone baking mats. Preheat oven to 325 degrees Fahrenheit.
  2. Beat egg in a small bowl. Set aside.
  3. Cream butter, almond oil, and sugar in a large bowl until light and fluffy. Beat in all but 1 Tbsp of the beaten egg. Set the saved portion aside. Add the almond extract to the butter mixture. Mix to combine.
  4. Combine the flour, baking soda and salt in a separate bowl. Add to butter mixture and mix to combine.
  5. Scoop the cookie dough and round into balls (about 1½ Tbsp each). Place on prepared baking sheets, 2-inches apart. Flatten to ½-inch thick with the bottom of a drinking glass.
  6. Gently press a single almond halfway into the center of each cookie dough ball. Add ½ tsp water to the saved beaten egg and whisk together. Brush the tops of the cookies with the egg mixture.
  7. Bake 14 to 16 minutes or until lightly golden brown. Cool for 2 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container up to 5 days.

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