Coffee Almond Cookies

Coffee Almond Cookies

Coffee cookies with almond bits are classics in Singapore and Malaysia. Just by combining all-purpose flour and a few other simple ingredients, you will be churning up trays of addictive and delicious buttery, crunchy coffee cookies even non-coffee lovers cannot resist!

0 stars

Preparation 30 mins
Cooking 35 mins

Dessert, Snack

Biskut kopi badam, 咖啡杏仁饼

Singaporean, Malaysian

Nyonya Cooking on Facebook
Nyonya Cooking on Pinterest
Nyonya Cooking on Twitter

Nutrition per Serving

57 kcal
6 g
3 g
1 g

Be the first to take a snap! Log in and navigate to Add Food Snap in the top bar.

Coffee almond cookies are loved by locals when it comes to the Lunar New Year celebration. The crunchy toasted almonds make every bite a delight. What I find very addictive is the texture of the cookies. Although they are buttery, it is not overpowering. Instead, the fragrance of the coffee lifted the flavour of the butter. In Singapore and Malaysia, these cookies are served along with other classics such as pineapple tarts or the bangkit cookies.

Gluten free flour instead?

I have always been baking these cookies using all-purpose flour which is also known as wheat flour. For a non-gluten option, you may try using store bought mix, gluten free all-purpose flour but they are not widely available in the US. However, replacing the ingredient with other types of flour such as corn starch or almond flour will affect the texture.

Types of almond

Almond flakes are recommended as they easily sliced and are really crunchy after baking.

Adding almond flakes
Adding almond flakes

If they are not available, use almond nibs or chopped almonds. Whole almonds are not recommended as they do not roast well and will be slightly limp even after baking unless the cookies are baked for a longer time.

Shaping the dough

The cookie dough is quite soft and needs to be chilled before baking. To shape the dough, use the assistance of a parchment paper. It's quite similar to rolling a sushi. Place some dough in the center of the lower part of the paper. Carefully lift the paper from the bottom to cover the dough. Release the parchment paper from the dough if you need to compress the sides of the dough. Keep compressing the dough as you roll to prevent any gaps or air pockets.

Rolling the dough
Rolling the dough

Refrigerate and bake later

It is highly recommended to prepare extra cookie dough to refrigerate or to freeze. This recipe is perfect if you plan to bake them at another time. Whenever you need some freshly baked cookies, simply thaw the dough and slice them before baking. The quality of the cookies are exactly the same like those made with fresh dough.

Dipped in chocolate

Usually these cookies are enjoyed as they are. With the wonderful aroma of coffee and crispy chunks of almond, there is no need for anything else. However, cacao lovers will always appreciate if the cookies are dipped into some melted chocolate. Allow the cookies to cool to room temperature first. Then, dip each cookie partially into the melted chocolate for an extra sassy look.

Tips for long lasting cookies

Use a clean air-tight container to store the cookies. Leave it in a cool and dry area. The cookies should keep fresh for up to a month.


100 g
unsalted butter
85 g
castor sugar
2 g
egg yolk(s)
4 g
coffee granules
3 g
170 g
all-purpose flour
100 g
almond flakes

Steps to Prepare

Coffee Almond Cookies Step 1

Step 1 of 4

    • 100 g unsalted butter
    • 85 g castor sugar
    • 2 g salt

Cream room temperature butter, sugar and salt until pale yellow at low to medium speed.

Coffee Almond Cookies Step 2

Step 2 of 4

    • 1 egg yolk(s)
    • 4 g coffee granules
    • 3 g water
    • 170 g all-purpose flour
    • 100 g almond flakes

In a small bowl, combine instant coffee powder and water to form a paste. Add it to the butter mixture along with the egg yolks. Continue mixing until well combined. It should take 1 to 2 minutes. Do not overmix. Then, mix in the flour. Halfway through, add the almond flakes until evenly incorporated.

Coffee Almond Cookies Step 3

Step 3 of 4

Scoop 1/3 of the cookie dough onto a piece of parchment paper (ca. 15 x 30 cm). Use the parchment paper to roll the dough and create a compact cylinder of ca. 4cm. Ensure that there isn’t any gap or air pockets. Twist the ends to secure the wrapping. Repeat with the rest of the dough. Then, freeze it for 1 hour 30 minutes before slicing.

Coffee Almond Cookies Step 4

Step 4 of 4

Preheat oven to 160 degrees Celsius. If the dough is too hard to be sliced, allow it to rest for 5 minutes. Cut the dough into slices of 0.5cm thickness. Lay the cookie dough slices on a parchment paper. Bake for 30 to 35 minutes. The bottom of the cookies will turn slightly brown when they are done.

Published: January 23, 2021

2 Discussions

a year ago


Hi! Can use baking paper instead of parchment paper?

a year ago


Hi Mary! Yes you can. Upload a food snap once you've tried it.

3 years ago


Hello Karin, I tried the lovely Coffee Almond Cookies and it is lovely. Thanks for sharing.

3 years ago


Heyyyyy Yvonne! Glad that you like it! thank you for trying! <3

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Wonderful, Yvonne!! Don't forget to upload a food snap and give this recipe a 5 star rating ;)

Give us your opinion! Log in and start posting.