Yay! Squeezed out some time to do my favorite Chinese New Year cookie – the almond cookies!
Last year I made a batch of melt-in-mouth ones, but those cookies felt a bit like “lao hong” as we approach Chinese New Year, and I didn’t like it.
So this year I tried making crunchy ones, which I think is quite similar to those that my mum used to make.
I like my almond cookies to have some crunch, so I’ve added diced almonds on top. Some of my friends commented that these almond cookies are very “fragrant”, which I think that the diced almonds enhances the “fragrance” of these cookies.
Almond Cookies (Recipe from Alan Ooi; Bread et Butter)
Makes about 45 cookies
Ingredients:
-100g ground almonds
-150g plain flour
-100g caster sugar
-3/4tsp baking powder
-3/4tsp baking soda
-pinch salt
-100ml corn oil
-Diced almonds
Egg Wash:
-1 egg yolk + 1 tsp egg white
Method:
1. Sift flour, caster sugar, baking powder, baking soda and salt into bowl.
2. Add the ground almonds to the flour/sugar mixture.
3. Pour in the corn oil by batches into the bowl containing the flour/sugar/almonds. Mix until a cohesive dough forms.
4. Preheat the oven to 180’C.
5. Roll the dough into balls, and place on a baking tray lined with parchment paper.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk. Sprinkle with diced almonds.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool completely on a wire rack. Store into air-tight container.
I am also selling these cookies, as part of the Chinese New Year cookies, along with pineapple tarts. Drop us an email petitejoybakes@gmail.com if you are interested to get some.
10% of our sale proceeds will be donated to Arc Children Centre 🙂
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