Almond Cookies

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It’s almost Chinese New Year again! Quite possibly the worst time to be away from home, because there’s just no CNY spirit here and it is so so cold (it was -16F last night, -26C for the folks in Singapore.) Fifth CNY away from home, fifth CNY not collecting ang bows and it’s my last eligible year to collect ang bows too – yeah, I know, I still have the little kid mentality when it comes to CNY.

Anyway, from the success of last year’s walnut cookies, I decided to make every single kind of nut cookies I can, and so this year, I made almond cookies and pecan cookies. They were all delicious and super flaky, just the way I like it. Can’t wait to make more CNY foods. If only someone can get me a love letter press/mold from Singapore…

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Ingredients (makes between 16 to 20 cookies)

  • 75g unsalted butter, melted
  • 90g plain flour
  • 50g almonds, roasted
  • 40g castor/icing/powdered sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon almond essence
  • 1/4 teaspoon salt

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“almonds roasting in the open fire…”

Directions

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In a mortar, pound the almonds until it becomes almond flour. [Or, if you have a mini food processor, you can take the easy way out and process it until it becomes dust.]

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Place all the ingredients in a large mixing bowl, and mix everything together with a silicon spatula.

The dough will be very crumbly and dry. Don’t worry, that is okay.

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Get about 1 or 1.5 teaspoons of dough and roll it into a ball.

Press the ball down with two fingers, and place the cookie on a cookie sheet.

Bake the cookies in an oven at 350F for 15 to 20 minutes.

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Roll around in your cookie awesomeness, or just share it!

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3 responses to “Almond Cookies

  1. Pingback: Blueberry Jam Kolaches | 52WeeksOfCooking ’14 – Wk2: Polish | emylogues·

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