Almond Cookies
This is my third item for the CNY cookout - Almond cookies!
Cookies is a must have item during Chinese New Year. This almond cookies is one of the cookies that I usually make for CNY. Unlike the normal almond cookies which uses only oil to bind the dough, I have added in butter to make this cookie more fragrant. If you like a stronger almond taste, you can add in almond extract but I added pure almond powder from Japan which is very fragrant compared to the almond powder that you get from the baking ingredient store.
This recipe produces very "sung chui" cookie which is crispy and has a flaky texture.
Do try this if you are considering baking cookies for the CNY.
Ingredients:
170g cake flour
1/2 tsp baking soda
1/4 tsp baking powder
75g almond nips
50g icing sugar
1 tbsp almond powder (optional)
4 tbsp melted butter + (3 - 4) tbsp corn oil
Egg wash: 1 egg yolk + 1 tsp water
Method:
1. Sieve flour, icing sugar, baking soda and baking powder together 3 times.
2. Add in the almond nips and mix well.
3. Make a well in the middle of the flour & almond mixture. Stir in the butter oil mixture and mix till a dough is formed. If dough is too dry, add in corn oil by teaspoonful.
4. Roll the dough on a floured surface and cut into shape with your cookie cutter.
5. Glace with egg wash and bake on a lined pan at 175C for 15 - 25 minutes or till colour is golden brown or the golden colour that you like.
Labels: CNY Goodies
posted by Florence @ 6:30 PM
22 Comments:
Yummylicious cute-cute cookies!
i love anything almond. I am on my way to planning out what i want to bake next week. Thanks for adding this to my blank list.
Is almond powder the same as ground almond? Or is it those used in making almond drink/beverage? Thanks.
Florence, you are really fast with your CNY baking, i'll be starting this weekend only *oops*
hello,
may i ask when is chinese new year ? and what's the chinese horoscoop for this years ?
Thank a millions....
Best wishers,
J.Peterson
Hi James,
The first day of Chinese New Year is 29th January, 2006. This year is the Year of the Dog.
Hi Florence-
We are opening specialty retail kitchenware shops in all of the major Asian cities, starting with Hong Kong. The flagship store will be opening on January 23rd in Pedder Building in Central. It will be a beautiful store filled with everything you could want for cooking. I would be keen to advertise on your blog or put a link to our website - let me know if you are interested. Also, if you could somehow help us to market our store to foodies across Hong Kong (and Asia) I would be happy to repay you with gift certificates from the store. Happy to hear your suggestions. Yo ucan see our brief website at www.pantry-magic.com, or email me at robert@pantry-magic.com. You can also call me on 3694 0751. Thanks,
Robert
hi
stumble upon ur blog, ur almond powder is it same as those ground almond? or is it the kind for almond cream dessert?
Hi mycoffee and Jo,
This particular almond powder that I'm talking about is neither ground almond for those you use for making almond cream drink/dessert.
It is a very fragrant powder which is 100% almond and imported from Japan.
I have not tried the almond powder for dessert/drinks, but if it is fragrant enough you can use it.
The idea of adding almond powder is to enhance the almond flavour of this cookie.
Hope this is of help to you all.
Hi Florence I made some almond cookies yesterday. Like u say the are really light & " sung chui ". But i had some problem with the amount of melted butter & oil ( 1 TBSP = 15 ml , right ? )I needed to add quite a few more TBSP of oil in order to form a malleable dough. In fact it was still kind of dry but i managed to cut out and baked some. To the remaining I added more oil till it was easy to roll out without breaking. The one with softer and more oil turned out to be even lighter except less butter taste. I just wonder how much meltedbutter+ oil u in ml u normally add ? I like to have another go at it.
Thankyou for the recipe and " GONG XI FA CHAI "
Chih
Hi chih,
You should add oil or melted butter until you get a manageble dough.
The absorption property of different brand of flour is slightly different, so what you have done is right!
Hi Florence
May I know ahat is almond nips
Hi,
Almond nips = chopped almond bits.
Hi Florence
Almond Cookies
Your blog is fantastic with all the delicious and yummy cookies.
Would like to check with you whether the almonds used are the 'chinese almonds'-which are small and heart shape or the English almonds.
Re almond powder from Japan, if you dont mind, can you let me know the brand and description on the bottle.
regards
Hi Florence,
Came across your blog thru lilyng.
Love most of your receips and pictures. very well taken and detailed posted.
Tried your almond cookies last saturday. turned out ok but not the melting in mouth feeling.
Did I missed out something?
Btw, I'm looking for Green Bean cookies (Luok Tau Paeng) for chinese new year festives.
CDo you have one to share?
Thanks a thousand
Esther
Esther,
If you want the really melt in the mouth type, replace the melted butter with corn oil then. Add in the replacement oil till a piable dough is form.
Green bean cookies is that Kueh Koya??
Hi Florence,
Your almond cookies look fantastic! I'm thinking of baking these cookies for the coming Chinese New Year.
If I would like grind some almonds into powder to add into the mixture for a stronger almond flavour, could you let me know how much I should add?
Also, I was a little surprised to see that no egg is needed since the cookies I bake usually includes egg as an ingredient. Is there a special reason?
Thanks! =)
Hi Florence,
I wish to bake the almond cookies. Where can I find this almond powder imported from Japan in Singapore? Please advise, thanks.
Hi I would like to try your recipe but I do not know what Almond Nips are???
Thanks Storm
I had make the almond cookies yesterday but it come out to be very hard. Do u know what the reason??
Instead of using the almond power u mentioned, I add grounded almond.
Florence, what is cake flour? Is it normal plain flour or self-raising flour?
I love your blog. I'm trying the Pak Tong Koh now. :)
hi.. i came across ur blog when i did a search on CNY cookies recipes.. love the cookies u made.. i'm going to try out this on Sat.. but can i check whether I can use plain flour instead of cake flour?? what's the difference between plain flour & cake flour?? thanks so much!!
from Julie
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