This CNY has been especially busy for me since mom has asked me to bake those goodies (save $). Have baked the peanut cookies, Kueh Bahulu, pineapple tarts and today, the almond cookies.
This is a fuss-free recipe; it doesn’t require mixer. Just dump the ingredients and knead. But of course, there is always mishaps in baking. I put in two batches and one of them came out rather dark after switching to the fan mode. Suspect that the temperature is too high too. Will try another recipe which calls for a temperature of 150C instead of 180C. The turnout of these almond cookies is less than satisfactory. Maybe I have to toast the almond slices first? Hmm..hmm…
Makes about 60 cookies (Source: Chef at Home: a taste of goodness)
200g plain flour
1 1/2 tsp bicarbonate of soda
1 tsp baking powder
100g icing sugar
100g ground almond
60g almond chips
1/4 tsp salt
1 tsp vanilla essence
1 cup corn oil
1. Preheat oven to 180C. Lightly grease two baking trays.
2. Sieve flour, bicarbonate of soda, baking powder and icing sugar into a mixing bowl.
3. Add ground almonds, almond chips, salt and vanilla essence. Mix well.
4. Make a well in the centre.
5. Add 3/4 cup oil and knead to form a dough. If dough is too dry, add in more oil, 1 tbsp at a time, till mixture feels dry (but not too crumbly) to touch.
6. Weigh about 10g of dough and form a round shape. Place unto the prepared tray. Fill up the tray, placing the round dough about 2-cm apart.
7. Bake for about 12 to 15 min until slightly golden.
8. Cool in the tray on a wire rack for 15 mins.
9. Carefully remove the cookies and leave to cool completely on a wire rack before storing.