Almond Cookies (Xingren Bingqian)

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These impossibly crisp, nutty cookies are only six ingredients away.
almond cookies recipe: stack of thin, crispy almond cookies
Ching Ying Wong/Tiffy Cooks

You could be craving homemade dessert all day. But the thought of washing a million dishes can be enough to keep you from baking altogether. Enter the foolproof, crunchy almond cookies from Tiffy Chen’s new cookbook, Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours, which come together in one bowl for minimal cleanup.

“Thin, crisp almond cookies are the best afternoon snack or dessert,” writes Chen. “They aren’t too sweet and are so easy to make…The trick to achieving the perfect brittleness and crispness is to spread the batter very thinly onto the baking sheet.”

Another hack? Allowing the batter to chill in the fridge before doling it out. This lets the gluten in the cake flour relax, resulting in supremely crisp cookies you won’t be able to resist.

Reprinted with permission from Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours by Tiffy Chen. Copyright © 2024 by Yin Chu Chen and Tokytiffy Consulting Ltd. Photographs copyright © 2024 by Ching Ying Wong. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.


2 large egg whites

⅓ cup sugar

Pinch kosher salt

2 tablespoons and 2 teaspoons (40g) cake flour, sifted

1 cup sliced, blanched almonds

2 tablespoons unsalted butter, melted


1. In a medium bowl, whisk together the egg whites, sugar and salt until smooth. Whisk in the cake flour.

2. Gently fold in the almonds. Pour in the melted butter and gently mix until combined. Make sure the almonds are well coated with the mixture. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes to rest. This allows the gluten in the batter to relax, creating more leavened and crispy cookies.

3. Meanwhile, preheat the oven to 300°F. Line a large baking sheet with parchment paper.

4. Take the bowl out of the fridge. Scoop 2 tablespoons of the batter onto the prepared baking sheet. Use the back of the spoon to spread the batter into two-inch circles, so the almond slices are evenly spaced and not stacked on top of one another. This helps the cookies cook evenly and stay thin and crispy. Repeat with the remaining batter. If the batter starts to gather on the spoon, rinse the spoon with water between scoops.

5. Bake for 15 minutes. Carefully turn the cookies over and bake until golden brown on the top and bottom, 8 to 10 minutes more.

6. Remove the cookies from the oven and cool on the baking sheet for 5 minutes before serving or transfer the cookies to racks to cool completely. Store them in an airtight container at room temperature for up to two weeks or in the freezer for up to two months. If frozen, allow the cookies to defrost at room temperature before serving.

Nutrition Facts
  • 124 calories

  • 8g fat

  • 10g carbs

  • 3g protein

  • 6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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