Almond Cookies
12 February 2015 | 26 comments
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
RECIPE FOR ALMOND COOKIES
Make: 56 round cookies (3cm diameter)
Ingredients:
Group A
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 sugarGroup B
100-120g corn oil or any vegetable oil (depending on the texture of the dough)Group C
Egg wash (optional)
– 1 egg yolk diluted with 1-2 teaspoon milk or water
Garnishing (optional)
– Handful of almond nibs or almond flakes (raw)Methods:
- 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.
Notes:
- 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.
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.