These Almond Cookies are quite light that melt ever so slightly in your mouth. I’ve added in toasted almonds for that added little crunch inside which works a treat. It’s very easy to make and great for Chinese New Year but of course who wouldn’t want this all year round.
Almond Cookies (adapted from With love, from Little Nyonya by Baba Philip Chia)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 25 minutes
100g icing sugar
250g plain flour
1 tsp baking soda
1 tsp baking powder
50g ground almond
1/4 tsp salt
150ml vegetable oil
1 tsp vanilla essence
50g slivered almonds
1. Preheat oven at 175°C.
2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.
3. Chop the slivered almonds into small pieces and set aside.
4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.
5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.
6. Mix in the chopped almonds until just combined.
7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.
8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.
Adapted from the recipe book, In Love with Cookies by Alan Ooi, these cheesy cookies are moist straight from the oven. With a lovely almond flavour and crunch. Easy to make and a great afternoon tea snack.
Cheesy Almond Cookies
Makes: 30 cookies
Preparation Time: 10 mins
Cooking Time: 25 mins
100g cream cheese
80g icing sugar
1/2 tsp vanilla essence
1/2 tsp salt
220g plain flour
80g ground almond
1 egg, whisked
180g chopped almond
1. Preheat oven to 165°C.
2. Blend the butter, cream cheese, sifted icing sugar, vanilla essence and salt until well combined.
3. Add in the sifted plain flour, and ground almond to the mixture until it is mixed well.
4. Divided the dough into 7g each and form into balls. Coat with the egg and then dip into the chopped almond to coat all around.
5. Bake in the oven for 20 to 25 minutes, or until slightly browned.
Wafer thin almond cookies are incredibly addictive. I found this recipe by Alan Ooi from his recipe book In Love with Cookies and adjusted it slightly for sweetness. The thinner you make the cookies, the more evenly crunchy it will be. If you prefer a bit of density and for some bite, just make the cookies slightly thicker. This recipe is pretty easy to make, and perfect for some fun with children.
Crispy Almond Slices
Makes: ~ 25 cookies
50g caster sugar
2 egg whites
50g plain flour
200g almond flakes
20g white sesame seeds
1. Put sugar, egg and egg whites in a bowl and mix until well combined.
2. Stir in sifted plain flour, then add in almond flakes. Stir lightly until well mixed. Set aside the batter for 30 minutes.
3. Preheat oven to 165°C
4. Use a spoon to take 1 tbsp of batter, place on a baking tray and make into thin slices.
5. Sprinkle the sesame seeds on top.
6. Bake the cookies at 165C for 15 minutes to 20 minutes or until golden brown.