Chinese Almond Cookies (Hawaiʻi Style)
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read my disclosure policy.
These Chinese almond cookies are crisp, buttery and full of almond flavor. In Hawaiʻi, they’re especially popular around Lunar New Year, but you can find them in local bakeries, dim sum restaurants and manapua shops throughout the year.
Hawaiʻi-style Chinese almond cookies are often decorated with a red dot in the center for good luck, making them especially festive for Chinese New Year celebrations.
They’re simple to make at home and pair perfectly with tea or coffee.
Chinese Almond Cookies in Hawaiʻi
Chinese almond cookies are a familiar treat in Hawaiʻi, especially during Lunar New Year.
You’ll often see them sold in Chinatown, local bakeries, dim sum restaurants and manapua shops. For many people who grew up in Hawaiʻi, these cookies are tied to childhood memories and family celebrations.
The Hawaiʻi-style version often has a small red dot in the center, traditionally associated with good luck and celebration. Some versions use a whole almond in the center instead.
Lunar New Year Crafts for Kids
If you’re celebrating Chinese New Year with your family, try these fun kids crafts!
- Chinese New Year Lion Puppet with Free Printable
- Chinese New Year Firecrackers Craft with Free Printables
- DIY Chinese Red Envelope (Lai See/Hóngbāo)
- Chinese New Year Lantern Craft
How to Keep Chinese Almond Cookies From Spreading
For the best texture and shape, make sure your butter is cold when you start.
If the dough feels soft or your kitchen is warm, chill the shaped cookies before baking. About 30–60 minutes in the refrigerator can help them hold their shape.
The dough should feel firm and should not be sticky. If it feels unusually soft, you may need a little additional flour.
How to Make Chinese Almond Cookies
Ingredients:
- 1 cup cold butter
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 egg, beaten
- 2 teaspoons almond extract
- red food coloring
1. Preheat the oven.
Preheat the oven to 350ºF.
2. Cut in the butter.
Cut the cold butter into small cubes. Place the butter, along with the dry ingredients, in a food processor and pulse until it is fully incorporated. If you don’t have a food processor, use a pastry cutter or your hands to work the butter into the dry ingredients.
3. Make the dough.
Transfer the flour and butter mixture to a large mixing bowl. In another small bowl, beat the egg with the almond extract. Add it to the dry ingredients and mix it until it forms a dough. At first, it will seem as though there is not enough liquid. Keep mixing, and it will eventually come together.
4. Shape the cookies.
Form the dough into 1″ balls and place them onto an ungreased baking sheet. Push the dough down with your thumb to indent/flatten it, as shown in the picture below.
5. Add the red dot.
Add some red food coloring to a small ramekin. I like to add a few drops of water to lighten the red color a little, but this is optional. Dip the large end of a chopstick into the the food coloring and put a dot in the middle of each cookie. Make sure to press it into the dough a little, so the food coloring doesn’t spread while baking.
Step 6: Bake
Bake for 12–15 minutes, or until the bottoms are lightly golden.
The tops of the cookies should remain pale, so be careful not to overbake them. I like baking them on a lower oven rack to help prevent the tops from browning too quickly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Store Chinese Almond Cookies
Allow the cookies to cool completely before storing them.
Keep them in an airtight container at room temperature to help maintain their crisp texture. If you’re making them ahead for Lunar New Year or another celebration, they can be baked in advance and stored until you’re ready to serve them.
More Hawaiian & Local Favorites
- Furikake Chex Mix
- Chichi Dango (Mochi)
- Pumpkin Butter Mochi + Video
- Spiced Apple Andagi (Okinawan Donuts)
Chinese Almond Cookies (Hawai’i Style)
Equipment
- Food Processor optional
Ingredients
- 1 cup cold butter
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 egg beaten
- 2 teaspoons almond extract
- red food coloring
Instructions
- Preheat the oven to 350ºF.
- Cut the butter in to small cubes. Place the butter, along with the dry ingredients, in a food processor and pulse until it is fully incorporated. If you don’t have a food processor, use a pastry cutter or your hands to work the butter into the dry ingredients.1 cup cold butter, 2 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup sugar
- Transfer the flour and butter mixture to a large mixing bowl. In another small bowl, beat the egg with the almond extract. Add it to the dry ingredients and mix it until it forms a dough. At first, it will seem as though there is not enough liquid. Keep mixing, and it will eventually come together.1 egg beaten, 2 teaspoons almond extract
- Form the dough into 1″ balls and place them onto an ungreased baking sheet. Push the dough down with your thumb to indent/flatten it, as shown in the picture below.
- Add some red food coloring to a small ramekin. I like to add a few drops of water to lighten the red color a little, but this is optional. Dip the large end of a chopstick into the the food coloring and put a dot in the middle of each cookie. Make sure to press it into the dough a little, so the food coloring doesn’t spread while baking.red food coloring
- Bake for 12–15 minutes, or until the bottoms are lightly golden.The tops of the cookies should remain pale, so be careful not to overbake them. I like baking them on a lower oven rack to help prevent the tops from browning too quickly.Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
As always, sharing is caring! Please click on the buttons below to share this post with your friends!
I tried making this recipe. Followed it step-by-step. When the cookies came out, they spread and did not keep its shape.
What do you think happened?
Hi Laverne,
Sorry it didn’t turn out well for you! Did you use cold butter or room temperature butter? I can see that I didn’t specify that in my recipe, so I will change that! Using cold butter will help the cookies to keep their shape. If it’s a hot day, you can even try refrigerating the cookies for an hour before baking them. If it’s humid where you are, you may need to add a little more flour to your dough. The dough shouldn’t be sticky at all. I hope this helps!
Turned out good a little thin would have liked them thicker and more like shortbread cookies. Not the most almond flavor. But overall a great recipe and delicious cookies. I live on Kauai am 12 and love to bake, my dad loves almond cookies so I figured I would try to make him some. Thank you.
Thanks for trying this recipe! 🙂 Sorry it didn’t turn out exactly how you wanted them. Maybe try adding a little more almond extract next time.
Use Butter Crisco in the blocks, cookies comes out mo’betta.
Thanks for the suggestion, will definitely have to try that! 🙂
Cookies were yummy, crispy on the outside and chewy in the middle…I read in the previous comments that the cookie spreads while it bakes and incorporated your tips. I froze the dough for a few minutes before shaping my balls of dough and made my balls of dough on the smaller side, which both made my cookies good shapes and sizes????
Awesome, thanks so much for the feedback! 🙂