Chinese Almond Cookies

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Estimated read time 2 min read



Along with red envelopes, it’s common to receive a tin of almond cookies to celebrate Lunar New Year. The buttery, slightly crunchy almond cookies are meant to resemble a coin and bring good fortune and prosperity. There are many iterations of this cookie; some people argue that lard is the only way to get the proper texture. In this variation, we use coconut oil to achieve that crumbly texture, plus butter. These cookies tend to not be overly sweet, but are a lovely finish to a meal, or as a snack with a cup of tea. 

Frequently Asked Questions

  • What is refined coconut oil?

    Refined coconut oil is made from coconuts and is neutral in flavor and can be used for cooking at high temperatures. Virgin, or unrefined coconut oil, has a more coconut-forward flavor and a lower smoke point. 

  • What is superfine almond flour?

    Superfine almond flour is made from very finely ground almonds that are typically blanched in order to remove the skins. Superfine almond flour has a texture closest to all-purpose flour and is often preferred in baking to achieve a smooth and light texture. Natural almond flour can be substituted for the superfine. 

Notes from the Food & Wine Test Kitchen

You may find that this dough is slightly crumbly, like a shortbread dough. Simply work the dough and use the heat of your hands to help bring the dough together. You can smooth the large cracks in the edges, if desired, but note that these cookies will bake with some organic cracks in the edges.

If the cookies are pulled from the oven at the earlier end of the baking time range, the cookies will remain slightly more tender in the center. If baked for longer, the cookies will be more crisp in texture. 

Make ahead

Store cookies in an airtight container at room temperature for up to three days.



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