Almond cookies are made throughout Asia, including in Vietnam, where this recipe is a favourite. Simple to make but delicious, these cookies are buttery and short, and topped with almonds.






Skill level

Average: 2.9 (33 votes)


  • 120 g lard, softened
  • 110 g (½ cup) caster sugar
  • ½ tsp almond extract
  • 1 egg, plus 1 egg white, lightly whisked
  • 225 g (1½ cups) plain flour
  • ½ tsp bicarbonate of soda
  • 2 tbsp flaked almonds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 160°C. Using an electric mixer, beat lard and sugar for 5 minutes or until thick and creamy. Add almond extract and 1 egg, and beat for a further 1 minute or until combined.

Sift flour, bicarbonate of soda and ¼ teaspoon of salt into butter mixture and mix until just combined. Divide dough into 20 evenly sized portions, about a tablespoonful each, and using your hands, roll into balls. Place balls on lined oven trays, pressing down to flatten slightly. Brush cookies with eggwhite and top with flaked almonds. Bake for 15 minutes or until light golden. Biscuits will keep in an airtight container for up to 5 days.



Photography Brett Stevens. Styling Justine Poole. Food preparation Kirsten Jenkins.


As seen in Feast magazine, September 2014, Issue 35.