14 February 2026
Chinese Almond Cookies for Lunar New Year
Recipeneon Kitchen
Soft, tender almond cookies with a golden top and a single sliced almond in the center. Perfect for Lunar New Year gifting and tea-time snacking.
Soft, Tender Almond Cookies
These cookies are gentle and fragrant, with a crumb that melts in your mouth. The cold butter and short mix keep the texture tender, while the almond extract and sliced almond garnish give a clear, nutty aroma.
Why They Are Lunar New Year Favorites
Shaped like coins and finished with a golden top, these cookies are often served during Lunar New Year as a symbol of good luck and prosperity. They also pack well, making them ideal for gifting.
Make-Ahead and Storage
Chill the dough overnight for easy shaping. Baked cookies keep in an airtight container for up to 2 weeks. For longer storage, freeze the shaped dough balls and bake from frozen, adding 1 to 2 minutes to the bake time.
Serving Ideas
- Pair with jasmine tea or hot soy milk.
- Tuck into a cookie tin with other Lunar New Year treats.
- Add a small red envelope tag for gifting.
Troubleshooting
If the dough feels crumbly, let it sit for 5 minutes to hydrate before mixing again. If the cookies brown too quickly, drop the oven to 315 F for the next batch and bake a minute longer.
Chinese Almond Cookies for Lunar New Year
Recipeneon KitchenSoft, tender almond cookies with a golden top and a single sliced almond in the center. Perfect for Lunar New Year gifting and tea-time snacking.
Chef's Tips
Keep the butter cold so the cookies stay tender and thick.
Chill the dough so the coin shapes hold in the oven.
Brush gently with egg wash for a shiny, golden finish.
Tools Used
Mixing Bowl(opens in a new tab)Hand Mixer Or Stand Mixer(opens in a new tab)Baking Sheet(opens in a new tab)Parchment Paper(opens in a new tab)Pastry Brush
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Ingredients
USMetric
Dry Ingredients
Wet Ingredients
Garnish
Instructions
Make the Dough
- 1
Whisk almond flour, all-purpose flour, sugar, baking soda, and salt.
- 2
Rub in cold butter or mix with a paddle until coarse crumbs form.
- 3
Add 1 egg and the almond extract; mix until a cohesive dough forms.
- 4
Wrap and chill for 2 hours or overnight.
Shape and Bake
- 1
Heat the oven to 325 F. Line baking sheets with parchment.
- 2
Divide the chilled dough into 36 portions and roll into balls.
- 3
Set on the sheet and flatten into coin shapes.
- 4
Whisk the remaining egg and brush over each cookie.
- 5
Press one sliced almond into the center.
- 6
Bake 15 to 17 minutes until lightly golden.
Cool
- 1
Cool on the sheet for 5 minutes.
- 2
Transfer to a rack to finish cooling.
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