ALMOND COOKIES

Tuesday, 18 July 2017





To get into the Chinese New Year mood even more, I baked another round of Chinese New Year cookies.  The recipe is not new as I  baked these last Chinese New Year.  This time however, I managed to shoot betterr pictures.   My mother in-law told me that these are the best Almond Cookies she has ever had.  They are crunchy and they melt in the mouth at the same time.  She enjoys it so much she's been having it every morning with her breakfast. Happy Baking and Gong Xi Fa Chai!

YieldS:  145 cookies

INGREDIENTS:

400 gm almonds (roasted & chopped)
700 gm plain flour
3 tsp bicarbonate of soda
2 tsp baking powder
2 tsp salt
140 gm granulated sugar (If you like sweeter, add more)
300 to 400 ml cooking oil/olive oil
Egg glaze + a tinge of salt for glazing (Optional)


METHOD:

1.  Toast and chop almonds with hand blender.  Do not blend the almond too fine so that you can taste crunchyness.

2.  Sift the flour together with the baking powder, salt and bicarbonate of soda. Add in the toasted chopped almonds and sugar. Mix all the ingredients thoroughly.

3.  Add in cooking slowly and mix thoroughly till dough doesn’t stick to the hands. Knead for few minutes. Shape the dough to small balls.

4.  Place balls of dough on a baking tray lined with non-stick baking paper. Apply egg glaze.

5.  Preheat oven and bake at 180 C for about 25 to 30 mins, or till golden brown.

6.  Remove from oven and let them cool completely before store in an air-tight container.