Almond Cookies
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Almond cookies are one of the popular CNY (Chinese New Year) cookies. They also happen to be my family’s favourite.
These almond cookies are healthier and lighter than the usual butter and sugar loaded cookies. They are butter-free, shortening-free, milk-free and egg-free (if you skip the egg wash). Not only healthy, they are absolutely delicious, crumbly, nutty and less sweet.
I can’t believe that they are so incredibly easy to make, a lot easier than making peanut cookies. All the ingredients are common items that can be easily purchased from any local baking supply stores. You don’t need any complicated kitchen appliance, not even an electric mixer. To make them, you basically mix the ingredients together with a hand whisk and use your hand to form a dough. Once the dough is ready, the fun begins. You can use a cookie cutter to cut out the shape. Feel free to use any design you like. No cookie cutter? Don’t worry. You can shape them into small balls. The egg wash and garnishing are optional. You can skip them if you wish. If you find that it is too tedious to top the cookies with almond nibs but also like to have some crunchy bits, you can add them into the dough. Almond nibs can be substituted with almond flakes to give you a different feel of crunchiness. If you do so, remember to toast the almond nibs or flakes first to bring out the nutty flavour.
There are so many creative ways to make these almond cookies with the same recipe. However, I will definitely go for the most humble and idiot proof version (without egg wash and garnishing) as I still haven’t started my CNY baking yet. Haha! How about you?
CNY is just a week away. I would like to wish all, young and old, a new year of new hope, good health and good fortune.
[Note: These almond cookies may not be suitable for young toddlers (below 3 years old) and kids who have nut-allergy. If this is the first time you introduce almonds to your child, please consult your pediatrician for further advice.]
Recipe
Yield: 56 round cookies (3cm diameter)
Ingredients
Steps
- 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 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.