food 4 tots

Almond Cookies

almond cookies, Chinese almond cookies, cookies, toddler, Chinese New Year, food for tots


Make: 56 round cookies (3cm diameter)

Group A
140g plain flour
130g almond flour (note 1)
30g corn flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ heaped teaspoon salt
60g icing sugar

Group B
100-120g corn oil or any vegetable oil (depending on the texture of the dough)

Group C
Egg wash (optional)
– 1 egg yolk diluted with 1-2 teaspoon milk or water
Garnishing (optional)
– Handful of almond nibs or almond flakes (raw)


  1. Preheat oven at 150°C. Line baking trays with parchment papers.
  2. Sieve plain flour, corn flour, baking powder, baking soda and icing sugar.
  3. Mix all the ingredients in Group A (except corn oil) with a hand whisk until well combined.
  4. Add corn oil little by little. Use hand to combine the mixture until it forms a dough. To test it, take a small portion of the dough and roll into a ball between your palms. If it doesn’t fall apart, then the dough is ready. If not, add a bit more oil, combine and test again.
  5. Work with a small portion at a time. Roll a small piece of dough out into 1cm thickness (note 2). Use a round cookie cutter to cut out the shape (note 3) and transfer it to a lined baking tray. Repeat the same until all the dough is used up.
  6. Brush a layer of egg wash on the cookies. Garnish the top with some almond nibs or almond flakes (note 3).
  7. Bake at 150°C for 15 minutes or until the cookies are golden brown. After the baking time, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 5 minutes (note 4).
  8. Remove the baking tray from the oven. Transfer the cookies to a cooling rack to cool completely. Then store them in an airtight container.


  1. Almond flour is simply raw blanched whole almonds (without skins) that have been ground into powder whereas almond meal can be made both with whole or blanched almonds.
  2. How to get an even 1cm thickness sheet: Place a piece a parchment paper on the working surface. Tap the four corners with cellophane tape. Put a piece of dough on top and cover it with a plastic paper or cling wrap. Put 2 wooden spatulas on both sides. Roll out the dough (refer photo below).
  3. You can use any type of cookie cutter you like. If you don’t have cookie cutter, you can shape them into balls. The weight is around 10g.
  4. The garnishing is optional. For a variation, you can incorporate toasted almond nibs or almond flakes into the dough during step 3. The amount is about 60g.
  5. Rotate the baking tray 180 degree half way during baking for even colour.
  6. If the cookies turn brown too fast, place another baking tray on top (refer to this link) or an aluminum foil to cut down the heat.
  7. The stated baking time and oven temperatures should only be used as a reference. They vary depending on the size of the cookies, types and models of your oven. So, please use your own judgement.


almond cookies, Chinese almond cookies, cookies, toddler, Chinese New Year, food for tots

If you like this article, please share:

Pin It!


  1. They look so buttery, beautiful and festive!

  2. tigerfish says:

    I can’t stop munching on these cookies! 羊年吉祥!

  3. gayuishi says:

    First time dropping commenting at your space, i use to visit ur space often and admire at your writing and recipes..Almonds cookies looks fantastic and will try this definitely…

  4. Footai says:

    Hi! Need some advice! I only have 100g of almond powder(is this the same as almond flour?) with me, would it be ok to use more plain flour to make up for the 30g? Or would that throw the entire recipe off?

    • food-4tots says:

      Footai: Yes, almond powder is the same as almond flour. You’re free to play around with the combination between almond flour and plain flour. It won’t be a disaster for doing that. Only the taste will be different. 🙂

  5. Bowie Tan says:

    Hi. May i use self raising flour instead?


  6. Bowie Tan says:

    If u can use self raising flour then omit baking soda, Baking powder but still use corn flour?

    Bake top n bottom heat or fan mode as my oven cornell small oven 28L only.

    Thanks. Reslly love almond cookie and hope I can try it soon.

    • food-4tots says:

      Bowie Tan: Please follow the recipe strictly if you want to achieve the desired results. I am not sure about the substitution. You can do your own experiment if you like. I baked my cookies using normal baking mode (top and bottom heat). Hope it helps! 🙂

  7. Jing Mei says:

    May I ask, does this almond has the “melt in your mouth” texture? Or is it more towards the crunchy texture?

  8. Kk says:

    Hi,as ground almond is expensive, can I use ready to eat pack type of whole almond (eg. camel brand) and pound it for the recipe? Not sure though if it will have the bitter taste due to the whole almond with its exterior brown skin. Thanks for your input!

    • food-4tots says:

      Kk: I don’t think it is suitable to use almonds in ready-to-eat pack as they may contain flavouring and will affect the texture and taste of the cookies. Maybe you can find cheaper almond flour from local baking supply stores. I just bought one 500g packet for RM26.50.

  9. Keri says:

    Hi, Can I add in some roasted almond flakes or crushed almonds into the batter?
    Thanks for helping me. ^^

  10. Chin Wie Yee says:

    By corn flour do you mean corn starch?

  11. Lai Yee says:

    Can I use peanut oil?

  12. Alicia says:

    Hi, I have some crushed almond but it’s with skin, am I still able to make the almond cookie?


Leave a comment