Cookies / Nuts / Vegetarian

Almond Cookies

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Amongst my favorite Chinese New Year goodies, almond and peanut cookies vie for top place. I love their nutty crunch, melt-in-your-mouth tenderness and most of all, their craggy looks (yes, I have a thing for deceptive looks).  No one will mistake these cookies to be beautiful works of art, with their crackly tops, uneven, almost lumpy surface and pale beige color. But beneath the plain facade lies a impressive treat, meltingly rich and aromatic. I love this recipe because not only do you have ground almonds in the batter, but there are roasted almonds bits in it as well, providing some sublime crunch with every bite. Make sure to use corn oil, as opposed to plain vegetable or groundnut oil because you need a neutral oil with no distinctive scent so that the fragrance of the almonds can really shine through.  

Almond Cookies

(makes about 55 cookies)

150g self-raising flour

80g icing sugar

1/2 tsp salt

1/2 tsp baking soda

110g corn oil

1/2 tsp vanilla

80g almonds, roast, cool and grind to a fine powder

40g almonds, roast, cool and chop finely

milk/ egg wash (mix together 1 egg yolk/ t tbsp milk and 1 tsp water)

1. Sift together flour, icing sugar, salt and baking soda into a large bowl.

2. Stir ground and chopped almonds into flour mixture.

3. Using a spoon or your hands, stir in oil and vanilla until mixture forms a soft ball of dough.

4. Pinch off teaspoonfuls of dough and roll into small balls. Place on baking sheet and flatted slightly. Alternatively, to get a uniform shape, you can mould the dough in a bottle cap. Line the cavity of a bottle cap with cling wrap and press dough into the cavity until it is level with the top of the cap. Pull out the cling wrap to release the dough. Place moulded cookie onto a baking tray.

5. Brush cookies with egg/ milk wash and bake at 170C for about 15 minutes until the cookie tops have dried out and the bottoms are golden brown. 

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9 thoughts on “Almond Cookies

  1. Hi, so I finally get to see your photo. You are one talented lady, tks once again for sharing your wonderful recipes. The Almond cookies really look good, time to try them out soon, mayb for Divalli, its round the corner……

  2. I’m tempted to make a batch for Deepavali too. But I keep thinking of these as Chinese New Year cookies so I need to get the festival stereotype outta my head first! *grin*

  3. wow another festive goodies.. i love trying our ur bakes.. maybe u shld do a raya cum deepavali special of the type of cookies and goodies we can bake and post it.. will be sooo soo helpful :)

  4. Hello There ! Was browsing thru the net and came across ur blog. These almond cookies look very tempting, nice picture, am surely gonna try it out :-)

  5. I was very surprised by the taste when I first had one of these cookies. They look plain or dry or something, but they are so amazingly good. Thanks for the recipe :)

  6. Hey Nithya, that’s a great idea. As long as I’m not too pressed for time, I’ll try my best to post about the stuff I’m planning to make this year!

    Mona, these really are delicious.. hope you wind up liking it as much as I do!

    Meeso.. I SO get what you mean about how these cookies look deceptively tasteless. In fact, I think I love them all the more because their lovely flavor is so unexpected! :P

  7. the kitchen gods that you speak of totally hate me. =( i tried this recipe out, and my cookies ended up flattening in the oven. even though i used coke bottle caps to painstakingly shape them. they turned out like one big mess on my baking tray. sighs. but it tasted pretty decent. any idea what on earth may have gone wrong? oh, i didn’t have corn oil, so i used a mix of canola and sunflower oil. that’s the only part where i differed from the recipe.

  8. Oh no Diya… It’s such a bummer that this did not turn out well. I checked the recipe and the proportions are correct… and the oil substitute should not have any adverse effect on the end product.

    hmmm, the only thing i can think of is the fact that the oil measurement is in GRAMS, not mililiters. Did you weigh out the oil accordingly?

  9. Pingback: Chinese Hazelnut Cookies + Happy Chinese New Year | Fuss Free Cooking

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