Almond Cookies


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!


3 responses to “Almond Cookies

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

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