It’s been a few weeks since Chinese New Year and I have been wanting to make these almond cookies which I have had whilst visiting relatives during the festive season. Since finding out the recipe from Peaches & Donuts’ blog, I bought the ingredients straight away.
Almond Cookies that melts in your mouth
Recipe from Peaches and Donuts
(Makes about 40)
100g ground almonds
150g plain flour
70g light brown sugar
3/4 tsp baking powder
3/4 tsp baking soda
approx. 100ml light olive oil (adjust accordingly to pastry)
1 egg yolk, beaten
1. Sieve the flour, light brown sugar, baking powder, baking soda and salt into your food processor.
2. Add the ground almonds to the above mixture.
3. Slowly trickle in the oil while pulsing, until a cohesive dough is formed.
Adjust the amount of olive oil depending on the humidity/moisture levels – the aim is to achieve a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. .
4. Heat the oven to 180degC.
5. Roll the dough into 2.5cm balls, and place on a baking tray lined with parchment paper. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Cool on wire rack.
Do keep an eye on your cookies as they cook. For my two batches which were in the same oven, the top batch came out brown. They still taste good but the golden ones are the ones which stand out.