ALMOND COOKIES

by - July 18, 2017





To get into the Chinese New Year mood even more, I baked another round of Chinese New Year cookies.  This Almond Cookies recipe is not new as I  baked these last Chinese New Year.  This time however, I managed to shoot better 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!

TIPS FOR MAKING CRUNCHY ALMOND COOKIES: 

Almond:
Almond need to be toasted first instead of raw almond.  Chop the almond coarsely instead of blend the almond until fine.

Baking Powder and Baking Soda
These two raising agents work together to make the cookies light and crunchy.

I have other Chinese Almond Cookies that you may like too.  Please click here "Chinese Almond Cookies" for the recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Almond Cookies


YieldS:  145 cookies

INGREDIENTS:

400g almonds (roasted & coarsely chopped)
700g plain flour
2 1/2 tsp bicarbonate of soda  (I used Bob's Red Mill, Baking Soda)
3 tsp baking powder (I used Bob’s Red Mill Double Acting Baking Powder)
2 tsp salt
140g organic cane sugar or brown sugar (If you like sweeter, add more)
320g peanut oil or any odourless vegetable oil

Egg wash: 
1 egg yolk + 1 tbsp water+ a tinge of salt 


METHOD:
  1. Spread almond on a baking tray and toast in preheat oven at 190C (top and bottom heat) for about 10 minutes depending on your oven.  Remove from oven and set aside to cool.
  2. Chop almond in a food processor or a hand blender.  Do not blend the almond too fine so that you can taste the crunchiness.
  3. Preheat oven at 170C.  Line the baking trays with parchment paper.
  4. Sift the flour together with the baking powder, salt and baking soda. Add in the toasted chopped almonds and sugar. Mix all the ingredients thoroughly.
  5. Add in oil slowly and mix thoroughly till dough doesn’t stick to the hands. Knead for few minutes. Press and shape the dough to small balls (about 10g each).
  6. Place balls of dough on a lined baking tray lined.  Brush with egg wash.
  7. Bake at preheated oven for about 25 to 30 mins, or till golden brown.
  8. Remove from oven and let them cool completely before store in an air-tight container.

Note:  Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 







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6 comments

  1. Can advise how long to toast the almonds?
    Thanks

    ReplyDelete
    Replies
    1. Hi, I used Airfryer to toast the almond. About 160C for 10 minutes. I checked regularly.
      Once is brown, remove it. For using oven, 180C for 8 - 10 minutes.

      Cheers :)

      Delete
  2. Hi, can I replace the olive oil with melted butter? Thank you :)

    ReplyDelete
  3. Hi,Christian here..
    I made this recipe, but after baking and cooling.... when I want to pic up the cookies they were like breadcrumbs..... any idea why? May be because I used spelt flour?
    Thanks

    ReplyDelete
    Replies
    1. Hi Christian,

      Thank you for trying this recipe and your question. It is because not enough oil to hold the ingredients together. Maybe is the flour. You need more oil in this case. Different flours absorb liquid or oil at different level.

      Cheers and happy baking :)

      Delete

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