Almond Cookies (CNY 2017) 杏仁饼

Almond cookies!! 🙂

Chinese New Year is quite a celebration for the Chinese in Singapore. We usually visit our relatives, gather with friends, gorge ourselves (silly) with food . LOL!

Many Chinese around the world celebrate the CNY differently. And of course, the food and snacks to be prepared are quite different too! For Singapore and Malaysia, one of the staple snacks would be pineapple tarts!

The next favourite for me would be either almond cookie or peanut cookie.

During my childhood days, the almond cookie has been affectionately known as 杏仁饼 and this name does bring back some warm memories of the old days 🙂

While I love melty peanut cookie, for almond cookie, I love those with a slight crunch and then melts inside the mouth! 😉

>> MORE CHINESE NEW YEAR COOKIE RECIPES:

• Golden Salted Egg Yolk Pineapple Tarts
• Kueh Bahulu
• Pork Floss Mini Spring Rolls

Each year, whenever possible, I’ll try to make some cookies and snacks. I thought I wouldn’t have time to make CNY cookies this year. It was quite a challenge to bake cookies with the baby – she just kept crying while I was rolling the cookie dough lol!

Almond Cookies 杏仁饼

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• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 60 Cookies 1x

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Description

One of the favourite cookies to be served especially during Chinese New Year. Try out these easy-to-make almond cookies and have your guests wanting more!

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Scale 1x2x3x

Ingredients

Cookie

• 100 g ground almonds
• 150 g plain flour
• 100 g caster sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• pinch salt
• 100 ml corn oil

Topping

• Diced almonds, (optional)

Egg Wash

• 1 egg yolk + 1 tsp milk, (beaten and strained)

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Instructions

1. Sift flour, caster sugar, baking powder, baking soda and salt into bowl.
2. Add the ground almonds to the flour/sugar mixture.
3. Add 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. You might need to “squeeze” the dough to make it compact. Place balls of dough on a baking tray lined with parchment paper.
6. You can slightly flatten the top of the dough, make a pattern indentation using a mold if you wish. Alternatively, you can sprinkle some diced almond on top after the egg wash step below.
7. Lightly glaze the tops of the cookie balls with the egg wash.
8. Bake for 10-13 minutes, or until the cookies become slightly golden.
9. Leave to cool completely on a wire rack. Store into air-tight container.

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Notes

To make the rolling easier, you can make use of bottle caps (eg. small size bottle of 7-Up or 100 Plus). Place a small pc of cling wrap inside of the cap. Add cookie dough on the cling wrap and press to compact the dough. Lift up the cling wrap – tadah – easily shaped 🙂

 

This recipe makes about 60 cookies, depending on size. Do also adjust baking time according to size.

 

Recipe from Alan Ooi / Bread et Butter

• Category: Cookie, Snack
• Cuisine: Chinese

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