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Chinese New Year is quite a celebration for the Chinese in Singapore. We usually visit our relatives, gather with friends, gorge ourselves with food :p
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 have to be the pineapple tarts.
The next favourite snack for me would be either almond cookie or peanut cookie. I especially love those with a slight crunch and melty inside.
Are These Almond Cookies Easy To Make?
Absolutely! They are super easy to make – just mix the dry ingredients together and add in the oil. Mix the ingredients together till a dough forms.
Then, we will just roll them into balls, apply egg wash on top of each cookie, and make any imprint if you wish, or top with diced almonds.
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
How Do These Almond Cookies Taste Like?
I LOVE THEM! They are crunchy on the outside, with a slight melt-in-mouth texture inside.
Do take note of the baking time. The timing to bake is a suggested estimate, as the total time to bake will depend on the heat of your oven.
If you over-bake them, they will turn out crunchy throughout. So if you are making them for the first time, I’d recommend you to try baking perhaps 6 pcs first. If the texture turns out well, you can use that timing to continue baking!
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!
- 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, or any neutral tasting oil
- Diced almonds, (optional)
- 1 egg yolk + 1 tsp milk, (beaten and strained)
- Sift flour, caster sugar, baking powder, baking soda and salt into bowl.
- Add the ground almonds to the flour/sugar mixture.
- Add corn oil by batches into the bowl containing the flour/sugar/almonds. Mix until a cohesive dough forms.
- Preheat the oven to 180’C.
- 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.
- 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.
- Lightly glaze the tops of the cookie balls with the egg wash.
- Bake for 10-13 minutes, or until the cookies become slightly golden.
- Leave to cool completely on a wire rack. Store into air-tight container.
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