My Mum’s Almond Cookies


I have fond memories as a five year old coming home from school to the smell of freshly baked almond cookies. Recently, I asked my mum to show me how she makes these bite-size cookies that is crunchy at first bite then slowly crumbles in your mouth. This is a Chinese almond cookie recipe that I think could easily compete with the ones bought from Chinese bakeries.

My Mum’s Chinese Almond Cookies (makes 48 small cookies)


  • 2 cups Plain flour
  • 1 cup Self Raising flour
  • 1 cup Castor sugar
  • 1 cup Almond meal
  • ½ cup Almond flake (chopped)
  • 1 cup Cooking oil (My mum uses Rice Bran oil)
  • 2 Eggs, beaten (set aside a small portion for brushing)


  1. Pre-heat oven to 180*C and prepare 2 trays lined with baking paper
  2. Combine all of the ingredients into a large bowl, mix well and set aside a small portion of the beaten egg for brushing later
  3. Shape and roll the mixture into 1 inch balls (you will need to firmly press it so that it doesn’t fall apart).
  4. Brush the remaining egg mixture onto the top of each of the cookies
  5. Bake in the oven for 12-15 minutes or until golden
  6. Let the cookies cool down on a cooling rack to give it a good crunch 😉

I hope you’ll enjoy one of my childhood treats that my mum still makes these days!



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