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RECIPE FOR ALMOND COOKIES
Make: 56 round cookies (3cm diameter)
140g plain flour
130g almond flour (note 1)
30g corn flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ heaped teaspoon salt
60g icing sugar
100-120g corn oil or any vegetable oil (depending on the texture of the dough)
Egg wash (optional)
– 1 egg yolk diluted with 1-2 teaspoon milk or water
– Handful of almond nibs or almond flakes (raw)
- Preheat oven at 150°C. Line baking trays with parchment papers.
- Sieve plain flour, corn flour, baking powder, baking soda and icing sugar.
- Mix all the ingredients in Group A (except corn oil) with a hand whisk until well combined.
- Add corn oil little by little. Use hand to combine the mixture until it forms a dough. To test it, take a small portion of the dough and roll into a ball between your palms. If it doesn’t fall apart, then the dough is ready. If not, add a bit more oil, combine and test again.
- Work with a small portion at a time. Roll a small piece of dough out into 1cm thickness (note 2). Use a round cookie cutter to cut out the shape (note 3) and transfer it to a lined baking tray. Repeat the same until all the dough is used up.
- Brush a layer of egg wash on the cookies. Garnish the top with some almond nibs or almond flakes (note 3).
- Bake at 150°C for 15 minutes or until the cookies are golden brown. After the baking time, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 5 minutes (note 4).
- Remove the baking tray from the oven. Transfer the cookies to a cooling rack to cool completely. Then store them in an airtight container.
- Almond flour is simply raw blanched whole almonds (without skins) that have been ground into powder whereas almond meal can be made both with whole or blanched almonds.
- How to get an even 1cm thickness sheet: Place a piece a parchment paper on the working surface. Tap the four corners with cellophane tape. Put a piece of dough on top and cover it with a plastic paper or cling wrap. Put 2 wooden spatulas on both sides. Roll out the dough (refer photo below).
- You can use any type of cookie cutter you like. If you don’t have cookie cutter, you can shape them into balls. The weight is around 10g.
- The garnishing is optional. For a variation, you can incorporate toasted almond nibs or almond flakes into the dough during step 3. The amount is about 60g.
- Rotate the baking tray 180 degree half way during baking for even colour.
- If the cookies turn brown too fast, place another baking tray on top (refer to this link) or an aluminum foil to cut down the heat.
- The stated baking time and oven temperatures should only be used as a reference. They vary depending on the size of the cookies, types and models of your oven. So, please use your own judgement.