recipe: Melt in your mouth Almond Cookies

Posted on Mar 22 2014 - 4:30pm by The Wife

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 :) Almond cookies from SingaporeI 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! Almond cookies from Singapore

Almond cookies from Singapore

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

pinch salt

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. 

  • Jing

    Hi,

    How do I get stronger almond taste but not affecting the texture of the cookies?

    • riceandbread1

      Hi Jing, I am really not too sure how you could increase the taste of almond without affecting the texture. What I can think of is perhaps substituting all purpose flour with almond flour. I read that it could be a 1:1 ratio. That could help. Let me know if you are planning to try that out and if it works!

      • Jing

        Hi, thanks for your reply. If I try it out I’ll let you know!

  • Jace Yeo

    Can use olive oil? Is almond powder same as ground almond?