Saturday, February 02, 2013

Almond Cookies

This year I decided to bake almond cookies instead of the regular peanut cookies after seeing Bee Bee of Honey Bee Sweets posted a pictures of her cookie on FB. Since I still have a packet of almond meal given by Oh Nuts in the fridge I like to use it up before ordering some new packets. The cookies turn out like how Bee Bee describes it. Buttery and melts in your mouth. Carlos love it a lot and I have to hide it away from him if not it will be all be gone before CNY.

From Honey Bee Sweets with slight adaptation

250 gram almond meal
220 gram flour
1 tsp baking powder
95 gram confection’s sugar
½ tsp salt
100 gram vegetable oil or peanut oil
50 gram melted butter
1 egg – beaten for egg wash
Some sliced almonds for decoration - optional

1. Put the almond meal on the baking pan and toast it in a 325 degree F oven for 10 minutes. Remember to stir it twice in between toasting. Set it aside to cool.
2. In a large mixing bowl sift flour, baking powder and salt. Then sift in the confectioner’s sugar. Add in the cool almond meal and mix up the entire ingredients well.
3. Add in the oil and melted butter. Stir and mix until the mixture comes together to form a soft pliable dough. If it is too dry you can add a bit more oil to it.
4. Pre-heat the oven to 325 degree F and line 2 baking sheet with parchment paper.
5. Roll out the dough to about ¼ thick and cut it into desire shapes or you can just simple make it round.
6. Glaze the top with egg wash and sprinkle on some almond slices. Bake the cookies for 15-18 minutes or until light golden brown.
7. Cool it completely before storing.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover .


Sonia ~ Nasi Lemak Lover said...

Beautiful shape of almond cookies! no time to bake this for this year..

suituapui said...

Ooooo....Chinese New Year is in the air!!! Missus didn't make any almond ones - watch out for my post on her cookies - coming soon!

Anonymous said...

Cute cookies. Shared to my FaceBook friends. Thank you.

Honey Bee Sweets said...

Thanks for the shout out Gert. :) So glad that you and Carols love this Almond cookies! Very nicely cut out heart shapes too. ����

Shereen said...

I've bookmarked Bee-Bee's recipe too but totally forgotten about it until I see yours.. Hehehe. Sempat lagi for me to bake this beauties:)

Medeja- CranberryJam said...

They look really delicious! I think I had some almond meal left.

Dina said...

i love chinese almond cookies!

Anonymous said...

I just bought CNY tupperware set, they put cookies inside it..and one of it taste so nice...i wonder ur cookies exactly the same cookies.

mycookinghut said...

Great CNY baking!!

lyly said...

I love almond cookies. Thank you for sharing this recipe.

Baking Scientist said...

the shapes of your cookies look so lovely :) was the dough difficult to handle when u cut out the shapes?

ICook4Fun said...

Sonia, thank you.

Arthur, I saw she baked to many other types of cookies.

Lynda, thanks.

Bee Bee, thanks for sharing the recipe.

Shereen, did you bake this?

Medeja, bake some of these. I am sure you're gonna like it.

Dina, are you making some?

Anon, try it out and you will know.

Leemei, thanks.

Lyly, you are welcome.

Baking scientist, thank you. The dough is easy to handle.

lyly said...

Gert, I baked it last week and my family love it. Thank you !

Anonymous said...

What is almond meal? Is it grind almond
thank you

ICook4Fun said...

Hi Rachel, yes almond meal is ground almond.

Anonymous said...

So nice! Looks very tasty. Can I ask What is flour was used?


ICook4Fun said...

Rainy, just regular All Purpose Flour.

Anonymous said...

Hi, I came across your blog today when I'm trying to make some almond cookies. Can I know are these cookies the ones that totally melt in your mouth? or those "suji" type which are crunchy? Lastly, what does the custard power do?

ICook4Fun said...

Anon, is the melt in your mouth kind. There is no custard powder in the recipe!

ost212 said...

Hi. I only have pastry flour, bread flour and self raising. Can I substitute the plain/allpurpose with any of those?? Thanks

ICook4Fun said...

Ost212, nope if you use any of those flours the texture of the cookies will turn out differently.

Doreen said...

Hi Gertrude, may I know why my cookies would spread while baking? should I chilled the dough in fridge before cut the dough? Other than this problem, I must say this cookies is really delicious! My family finished the whole container within 2 days :)

Midia said...

Hi, I baked this last night for CNY... I put whole almond at the top of the cookie, pan fry the flour and substituted half of the oil with butter. My mama loves this, my papa kept eating. Too bad it's a bit sweet for him, he was a bit upset when I asked him to stop eating, hahahaha... Perhaps next time I will reduce the amount of the sugar... I'm wondering will it be crunchier if I substitute some of the flour with cornflour?

Thank you for sharing the recipe...:)