Celebrating Food! Celebrating Life!

新年杏仁酥饼 Chinese New Year Almond Cookies

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The Chinese New Year baking continues and this time round, one of my favorites, almond cookies. I love them for their melt-in-the-mouth textures making snacking on them so effortless and hopefully guilt-free. Haha I wish but fat hope! Oh well, it’s a once-a-year kinda indulgence anyway! So just enjoy and makan la!

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I’m revisiting a recipe which I’d published on my blog five years back. Much has happened in these 5 years but the recipe remains more or less the same, churning out equally yummy cookies. I usually roll them round but this year, I’d decided to changed the outlook of the cookies a bit making them look like mini chess pieces with an almond flake on top. Minor changes but if you prefer the old way, you can always refer here for my old photos. Otherwise the recipe remains pretty much the same.
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Oh yeah, one other thing is I’d roasted the ground almond this time round. Boy o’ boy did that make a difference… The cookies turned out more aromatic than before so be sure not to miss out this step!
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Like I’d said, this year’s version looks like tiny chess pieces. Actually they look kinda like baby dried scallops before baking…
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A classic egg wash and a flake of sliced toasted almond, and the cookies are ready to go into the oven. Same old familiar aroma of the almond cookies… always helps to set in the mood for Chinese New Year…
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新年杏仁酥饼 Chinese New Year Almond Cookies

adapted from here, makes about 50- 60 cookies

150g self raising flour
80g icing sugar
160g toasted ground almond*
100g corn oil
1/2 tsp salt
1 beaten egg yolk for glazing
Toasted almond flakes* for topping

Sift together flour and icing sugar, add in toasted ground almond and salt, mix well.
Add oil and mix all the ingredients together to form a soft dough.
Shape into small round balls and flatten slightly to form thick discs. If you want more uniformly shaped cookies, you can roll out the dough to about 1 cm thickness and cut out with cookie cutter.
Place the cookies on a baking tray lined with greaseproof baking parchment.
Brush the top of each cookiewith egg yolk and add a flake of toasted almond on it.
Bake in a preheated oven at 170°C for 18-20mins or until slightly brown.
Cool completely on wire rack before storing into airtight containers.

* To toast ground almond, spread the ground almond very loosely on a baking tray lined with baking parchment and bake at 120C for 20 min. Then increase the temperature to 150C for another 5-8 min until it turns lightly golden brown. Periodically use a heatproof or wooden spatula to toss the ground almond gently. Repeat the same process for the almond flakes. Keep a look out for the last 10 min or so to make sure the almond doesn’t burn or brown too much.

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