If you have been craving chinese almond biscuits, this classic version delivers everything you love about the original. Crumbly, almond-perfumed cookies crowned with a blanched half — the Chinatown bakery tin you can now bake at home. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Chinese Almond Biscuits Recipe Works
Flour, almond essence and blanched almond halves do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — almond biscuits is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Almond essence does the heavy lifting — start with the full teaspoon and it will smell exactly like the bakery tin. Pressing the almond half in flattens the almond biscuits to the right height for even baking.
How to Make Almond Biscuits, Step by Step
Cream the butter and sugar, beat in egg and almond essence, and stir in the sifted dry ingredients for a stiff dough. Roll balls, crown each with a pressed almond half, glaze with beaten egg, and bake the almond biscuits at 350F for about 20 minutes until golden.
Tips for the Best Almond Biscuits
The dough should be stiff enough to roll without flouring your palms.
Space the balls an inch apart; they spread a little.
This quantity makes about 45 — halve freely.
Make Ahead and Storage
Keeps a week airtight and freezes beautifully.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Cashew Chicken — and for the background of the dish, this overview of Chinese almond cookie is worth a read.
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