The invention relates to a manufacturing method for soft almond cakes. The manufacturing method for the soft almond cakes is characterized in that the method includes the following steps: (1) premixing of powder materials: according to parts by weight, 100 parts of sprouted green bean powders, 5 to 20 parts of modified starch, 0 to 25 parts of whole egg powders, and 0.6 to 1.2 parts of a bulking agent are mixed and sieved for standby; (2) stirring: according to parts by weight, 50 to 80 parts of butter are softened at the room temperature and added with 0.2 to 0.6 part of an alpha-processed emulsifying agent, 0.4 to 1.0 part of preprocessed xanthan gum, 20 to 40 parts of powdered sugar, 25 to 40 parts of high fructose corn syrup and 0 to 10 parts of sorbitol, the mixture is stirred and beat until a bulky status is reached, the powder materials which are premixed in the step (1) for standby are then added, and the obtained mixture is stirred evenly to obtain powder balls; (3) refrigerating and standing; (4) impression forming; (5) baking; (6) cooling and sorting. The soft almond cakes manufactured through the method are different from the traditional soft almond cakes which are dry and hard, and finished products have delicate and soft textures and a unique flavor.