Buttery Chinese Almond Cookies With Crisp Golden Edges

Chinese almond cookies are the buttery ones with a crisp edge and an almond pressed on top. I bake them until the edges just turn gold so the middle stays short, not soft.

Perfect for pairing with tea or enjoying as a snack, these cookies are easy to make and can be customized by adding other nuts or spices to enhance the flavor.

Delicious Almond Cookies with a Crunch

These buttery almond cookies feature a tender crumb and a delightful crunch from the sliced almonds on top. Made with flour, sugar, butter, and almond extract, this recipe yields about 24 cookies and takes roughly 30 minutes to prepare and bake.

Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon almond extract
1/4 teaspoon salt
1 egg for egg wash
1/2 cup sliced almonds for topping
Additional granulated sugar for sprinkling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Combine Dry Ingredients: Whisk together flour, baking soda, and salt in another bowl.

Mix Together: Gradually add the dry ingredients to the butter mixture, stirring until well combined. Stir in the almond extract.
Shape the Cookies: Using a cookie scoop or your hands, form tablespoon-sized balls of dough and place them on the prepared baking sheet. Flatten each ball slightly.
Apply Egg Wash: Beat the egg and brush it over the tops of the cookies. Sprinkle sliced almonds and a bit of granulated sugar on top.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow cooling on the baking sheet for a few minutes before transferring to a wire rack.