Month: July 2026

I fell in love with Chinese almond cookies the moment I tasted one with a “Chinese take-out” order. In addition to the usual fortune cookies, this particular Chinese restaurant also served Chinese almond cookies with their meals. One bite, and I was hooked, so I always made sure I got at least one package of these delicious treats.

Years ago during one trip to my local grocery store, I was overjoyed to discover pink boxes of Chinese almond cookies in the “Asian” section. So… Whenever I went grocery shopping, I’d pick up a couple of those pink boxes to tide me over until the next “Chinese take-out” order OR to accompany any Chinese entrees that I made at home.

Sadly, though, I can no longer get those pink boxes of Chinese almond cookies. After relocating to “my holler in Kentucky”, I was VERY disappointed when I couldn’t find ’em in the “Asian” section of any local grocery stores. Consequently, I was VERY happy when an unintentional online search led me to the recipe I’m going to share with you in today’s vanity post. It’s from redhousespice.com, a Web site that was founded by a woman who “was born and raised in China”, so ya know it’s got to be authentic! Without further ado, here’s the recipe for…

Chinese Almond Cookies

Ingredients

2 cups all-purpose flour

1 1/3 cups almond flour (see note 1)

1/2 cup white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup neutral cooking oil (see notes 2 & 3)

40 almonds, toasted

1 egg yolk (skip for the vegan version)

Instructions

Make the dough:

1. Add all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt to a large bowl. Use a fork to mix them well.
2. Pour in the oil and mix with the fork until no dry flour remains.
3. Combine and press all the lumps together (to form a big ball). It’s okay if the dough falls apart easily, as long as it has a uniform texture (see note 2).

Shape the cookies:

1. With the aid of a kitchen scale, divide the dough into 40 portions, with each weighing about 1/2 ounce (15 g).
2. With gentle pressure, shape a piece of dough into a (small) ball. Place it on the palm of your hand. Press one almond halfway into the dough.
3. Repeat to make all the cookies, then put them on a baking sheet lined with parchment paper, leaving a little space in between.
4. Optional step: Mix egg yolk with 1/2 teaspoon of water. Brush it over the cookies.

Bake the cookies:

1. Put the baking sheet on the middle rack of an oven preheated to 350 degrees F.
2. Bake for 18 to 20 minutes until the cookies brown nicely. Cool them completely on a wire rack before storing them in air-tight containers.

Notes

1. Almond flour can be replaced with almond meal, which includes almond skin and usually has a coarser texture. In this case, the dough tends to be more crumbly, thus requiring gentler handling.
2. Since the brand and accuracy of the measurement affect how the flour absorbs moisture, you may need to slightly adjust the amount of cooking oil. If the dough appears overly dry, add a little more oil.
3. Unsalted butter (melted) can be used as a substitute for cooking oil, but you will need to use 2 additional tablespoons beyond the suggested amount.

So, there you have it: A recipe for Chinese almond cookies that you can make at home if, like me, your local grocery doesn’t have those pink boxes OR (I suppose) you can just get ’em with your next “Chinese take-out” order. Your choice, but I know which choice I’ll be making!

As I’m sure you’ve noticed, I took a break… a hiatus… from the publication of my vanity posts. This was primarily because of an extremely busy schedule during the last week or so of June, but I’m happy to report that I’m slowly getting back to these vanity posts. So… I hope you’ve found your way back and will continue to join me during the coming days in my ongoing “vanity post experiment.

Anyway… I’ve long thought that “hiatus” was a strange word, and, to be honest, I wasn’t even sure whether I’d used the word properly above, so I figured I’d better look into the word to satisfy my curiosity AND make sure I was using it as it was intended to be used. Went to my favorite online resource (dictionary.com) since my good ol’ Webster’s dictionary wasn’t at hand, and I discovered that I had, indeed, used the word properly — according to the first definition listed for “hiatus”:

“a break or interruption in the continuity of a work, series, action, etc.”

Yay! That made me feel good, but I was still curious about the history of the word, so I continued scrolling down through the other four definitions until I came to what I was looking for: the “etymology” or origin of the word “hiatus”. This is what I found:

“Origin of hiatus

First recorded in 1555-65; from Latin hiatus “opening, gap,” equivalent to hia(re) “to gape, open” + tus, noun suffix”

Here’s dictionary.com’s explanation for the word “hiatus”:

“A temporary gap, pause, or absence can be called a hiatus. When your favorite TV show is on hiatus, that means there are no new episodes — not forever, just for a little while.

Even things that go on for a long time take a break once in a while: one kind of a break is a hiatus. If someone has to leave her job for a time, she’s going on hiatus. A touring band will need to take a hiatus if the lead singer gets in an accident. The key thing about a hiatus is that it’s an interruption of something that was happening, but it’s not a permanent break.”

Even writers need to take a hiatus, especially if they get so busy that they don’t know whether they’re coming or going. So, yeah… I did NOT take a permanent break from the publication of my vanity posts… just a hiatus. It’s good to be back!