These melt in your mouth almond cookies are eaten most often during chinese new year in Singapore. Chinese New Year is long over but I had sound ground almonds lying around so why not? Its definitely crumbly and softer than the usual cookies most of you may be used to. But the taste will sure not disappoint you! At least I hope :) I did not realise how simply they are to make because we usually buy them, since it is sold everywhere during the festive period. I could make these any time of the year because they are so good!
I got this recipe from Bread et Butter.
Makes approximately 50 cookies, depending on size
100g ground almonds
150g plain flour
75g caster sugar
3/4tsp baking powder
3/4tsp baking soda
100ml vegetable oil, or other flavourless oil*
1 egg yolk, beaten
Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer.
Add the ground almonds to the flour/sugar mixture.
With your mixer on medium speed, slowly trickle in the oil into the bowl containing the dry mixture. Mix until a dough forms*.
Heat the oven to 180′C.
Scoop the dough using a teaspoon and roll the dough into a ball, and place on a baking tray lined with parchment paper. Repeat until all the dough is used up.
Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
Bake for 15-20 minutes, or until the cookies become slightly golden.
Leave to cool before eating!
*You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball.