Almond Cookies
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Almond cookies are one of the popular Chinese New Year (CNY) cookies. They also happen to be my family’s favourite.
These almond cookies are healthier and lighter than the usual butter and sugar loaded cookies. They are butter-free, shortening-free, milk-free and egg-free (if you skip the egg wash). Not only healthy, they are absolutely delicious, crumbly, nutty and less sweet.
I can’t believe that they are so incredibly easy to make, a lot easier than making peanut cookies. All the ingredients are common items that can be easily purchased from any local baking supply stores. You don’t need any complicated kitchen appliance, not even an electric mixer. To make them, you basically mix the ingredients together with a hand whisk and use your hand to form a dough. Once the dough is ready, the fun begins. You can use a cookie cutter to cut out the shape. Feel free to use any design you like. No cookie cutter? Don’t worry. You can shape them into small balls. The egg wash and garnishing are optional. You can skip them if you wish. If you find that it is too tedious to top the cookies with almond nibs but also like to have some crunchy bits, you can add them into the dough. Almond nibs can be substituted with almond flakes to give you a different feel of crunchiness. If you do so, remember to toast the almond nibs or flakes first to bring out the nutty flavour.
There are so many creative ways to make these almond cookies with the same recipe. However, I will definitely go for the most humble and idiot proof version (without egg wash and garnishing) as I still haven’t started my CNY baking yet. Haha! How about you?
Chinese New Year is just a week away. I would like to wish all, young and old, a new year of new hope, good health and good fortune.
[Note: These almond cookies may not be suitable for young toddlers (below 3 years old) and kids who have nut-allergy. If this is the first time you introduce almonds to your child, please consult your pediatrician for further advice.]
>> Get the recipe and step by step tutorial for Almond Cookies at PAGE 2 BELOW
They look so buttery, beautiful and festive!
Angie: Thank you!! 🙂
I can’t stop munching on these cookies! 羊年吉祥！
Tigerfish: Glad you like it!! 祝你羊年喜气洋洋！
First time dropping commenting at your space, i use to visit ur space often and admire at your writing and recipes..Almonds cookies looks fantastic and will try this definitely…
Gayuishi: Thank you for dropping by and your wonderful comment! 🙂
Hi! Need some advice! I only have 100g of almond powder(is this the same as almond flour?) with me, would it be ok to use more plain flour to make up for the 30g? Or would that throw the entire recipe off?
Footai: Yes, almond powder is the same as almond flour. You’re free to play around with the combination between almond flour and plain flour. It won’t be a disaster for doing that. Only the taste will be different. 🙂
Hi. May i use self raising flour instead?
Thanks.
Bowie Tan: This recipe has baking powder and baking soda. So, it is not advisable to use self-raising flour. 🙂
If u can use self raising flour then omit baking soda, Baking powder but still use corn flour?
Bake top n bottom heat or fan mode as my oven cornell small oven 28L only.
Thanks. Reslly love almond cookie and hope I can try it soon.
Bowie Tan: Please follow the recipe strictly if you want to achieve the desired results. I am not sure about the substitution. You can do your own experiment if you like. I baked my cookies using normal baking mode (top and bottom heat). Hope it helps! 🙂
May I ask, does this almond has the “melt in your mouth” texture? Or is it more towards the crunchy texture?
Oh and what difference does the corn flour make to the recipe? Can I just use plain flour instead?
Jing Mei: It will give the cookies a softer texture. You may substitute it with plain flour but it will yield a different texture. 🙂
Jing Mei: It is more towards “melt-in-the-mouth” texture. You can turn it to crunchy texture by extending the baking time (but not the temperature).
Hi,as ground almond is expensive, can I use ready to eat pack type of whole almond (eg. camel brand) and pound it for the recipe? Not sure though if it will have the bitter taste due to the whole almond with its exterior brown skin. Thanks for your input!
Kk: I don’t think it is suitable to use almonds in ready-to-eat pack as they may contain flavouring and will affect the texture and taste of the cookies. Maybe you can find cheaper almond flour from local baking supply stores. I just bought one 500g packet for RM26.50.
Hi, Can I add in some roasted almond flakes or crushed almonds into the batter?
Thanks for helping me. ^^
Keri: Sure you can! I had already mentioned this tip in both Page 1 & 2 in my post. 🙂
By corn flour do you mean corn starch?
Chin Wie Yee: Yes, both are the same. 🙂
Hi
Can I use peanut oil?
Lai Yee: Sure you can! 🙂
Hi, I have some crushed almond but it’s with skin, am I still able to make the almond cookie?
TIA
Alicia: Yes, it’s still possible.