Chinese New Year (CNY), or the Lunar New Year, is right around the corner and I’m finally back with a new recipe for Almond Orange Spiral Cookies! If you loved my Red Bean & Strawberry Pinwheel Cookies last year, then you’ll love these, too. I adapted my go-to lard pastry/cookie dough for this recipe and it does not disappoint. I know that some of you may think, “LARD?! Gross.” You’re right, it sounds a little gross, but I pinky promise: you’ll love this dough.
Oranges are a symbol of luck for the CNY and most other Lunar New Year celebrations. This time of year, I love seeing oranges everywhere. There’s something so nostalgic and happy about oranges that gets me every time. Almond Cookies are another favored Chinese sweet, so I decided to pair the 2 traditions for my Almond Orange Spiral Cookies.
If you’re in need of a few more CNY cookie recipes, look no further. I collaborated with 26 other amazing recipe bloggers for a Sweet Lunar New Year Party! This is the same roundup as last year’s Chinese New Year Cookie Party (Red Bean & Strawberry Pinwheel Cookies), but bigger and better! It’s also the same concept as the Virtual Dinner Parties I did a while back (Sweet Pepper Honey Cornbread Muffins and Vanilla Apple Chai Cupcakes). Don’t miss out on all the other festive recipes! Check ’em out via the links below.
Chinese New Year Cookie Party Recipes
- Snow Fungus Soup by Vermilion Roots
- Indonesian Honeycomb Cake (Bingka Ambon) by What To Cook Today
- Chinese Peanut Cookies by Wok & Skillet
- Vietnamese Steamed Rice Cakes by A Taste of Joy and Love
- Gluten-Free Chinese Almond Cookies by Grits & Chopsticks
- Black Sesame Shortbread Cookies by Little Sweet Baker
- Ice Cream Mooncakes by Brunch-n-Bites
- Coconut Red Bean Pudding by The Missing Lokness
- Korean Caramelized Sweet Potatoes (Goguma Mattang) by What Great Grandma Ate
- Cashew Nut Cookies by Anncoo Journal
- One Bite Pine Nut Cookies by Yummy Workshop
- Baked Coconut Walnut Sticky Rice Cake by Jeanette’s Healthy Living
- Black Sesame Cream Puffs by Pink Wings
- Cashew Nut Cookies by Roti n Rice
- Mini Peanut Puffs (Kok Chai) by Malaysian Chinese Kitchen
- Thousand Layer Cake (Lapis Legit) by Daily Cooking Quest
- Pineapple Cookies (Nastar) by V for Veggy
- Three Color Dessert (Che Ba Mau) by The Viet Vegan
- Year of the Rooster Mochi by Thirsty for Tea
- Korean Tea Cookies (Dasik) by Kimchimari
- Sweet Sticky Nian Gao (Kuih Bakul) by Lisa’s Lemony Kitchen
- Sweet Rice Balls with Peanut Butter (Tang Yuan) by Omnivore’s Cookbook
- Candied Ginger (Mut Gung) by Plant Crush
- Chick Egg Tarts by Dessert Girl
- Red Bean Soup with Black Glutinous Rice by Nut Free Wok
- Orange Scented Sweet Red Bean by Lime and Cilantro
If you make any of the treats from our Sweet Lunar New Year Party, or you just want to show the party some love, make sure you use our hashtag on social media (Facebook, Instagram, and Twitter): #SweetLunarNewYear and #ChineseNewYearCookieParty. We’d love to see your pics!
4 hrPrep Time
30 minCook Time
4 hr, 30 Total Time
- 1 cup Lard
- 8 oz Cream Cheese, softened
- 2 teaspoons Almond Extract
- 1/2 teaspoon Kosher Salt
- 2 cups All-purpose Flour
- Powdered Sugar (for rolling out the dough)
- 1 Egg, room temperature
- 1/2 tablespoon Water
- 2/3 - 1 cup Marmalade
- 1/2 cup Crushed Almond Slices (for sprinkling)
- In the bowl of a stand mixer fitted with a paddle, cream together the lard, cream cheese, and vanilla bean paste until light and fluffy.
- Add flour and salt and mix until the dough starts to come together.
- Transfer the dough to a work surface and divide into two equal parts. Shape each part into discs and wrap in plastic wrap. Refrigerate for 2-3 hours or overnight.
- Take dough out of the fridge and let it sit at room temperature for 5 minutes.
- Dust your work surface with powdered sugar and roll out each disc 1/4 to 1/8 inch thick in a 13x9" rectangle.
- Spread approximately 1/3 cup of marmalade evenly over the dough, leaving a 1" gap between the marmalade and the edges of the dough. You need just enough for a thin, even layer. Too much marmalade will result in burnt cookies!
- Roll the dough length-wise (long end to long end) and cut 1/2-inch circles from the dough. Place the dough spirals onto a parchment-lined cookie sheet and refrigerate for 15-20mins.
- Preheat the oven to 375 F.
- Whisk together the egg and water to make the egg wash. Brush the egg wash over each cookie—pay close attention to the sides of the spirals.
- Sprinkle the crushed almonds over each spiral, as desired.
- Bake for 12-15 minutes, until edges are golden brown. Pay very close attention to your cookies! If any excess marmalade overflows, the bottoms of your cookies will end up burnt (as mentioned above).
- Transfer the pan to a cooling rack and wait until they are room temperature to serve.