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…
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
“almonds roasting in the open fire…”
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.]
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.
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.
Roll around in your cookie awesomeness, or just share it!