Almond Cookies (CNY-style)

This post should probably have been in 2 weeks ago, like before the spring festival. But there were so much to be done and with the CNY orders pouring in, I nearly didn't have time to shop for clothes (hurray for online shopping!).

Okay, I know that's not a good excuse for not posting regularly but I was truly up to my neck with CNY orders (thanks peeps!). However, there is absolutely no excuses nor any reasons for not making these Almond Cookies for CNY. Technically, it is still CNY. Heehee.. This recipe is so simple and quick to put together, you can probably start putting it together just 1 hour before your guests arrive.

Almond Cookies (makes about 80-90 pieces)

(recipe modified from Alan Ooi - Y3K Cookbooks Vol.9 - New Year Cookies)

  180g     Plain Flour, sifted

  120g     Almond Meal (Grounded Almond)
  120g     Icing Sugar
      2g     Salt
      5g     Baking Powder
  150g     Oil (I used Peanut oil)

Egg Wash
    1   Egg Yolk + few drops of water

Preheat oven to 160º C

1. Combine all ingredients to form dough. You may:

• "hum tum" everything except the oil into a mixer. Mix briefly using a paddle attachment before dribbling in the oil while with the mixer still on. Stop when dough is formed.
• briefly whisk everything except the oil with a hand whisk. Stir in the oil slowly with a wooden spoon, mixing evenly until a dough is formed.

2. The dough can be used immediately and does not need to be chilled (if preparing beforehand, dough can be cling wrapped, chilled and reserved). Divide dough into 7g - 8g balls (I found the melon baller useful for the task) and place them slightly parted from each other on a lined baking sheet.

3. Lightly brush surface with egg wash, decorate with some almond nibs if you desire. Bake for about 20mins or until the top turns golden brown.

4. Let cool completely before storing in airtight containers.

Note: Original recipe includes baking soda which I've removed since there are no acidic component needed to be neutralise. It also recommended neutral-tasting oil such as Corn oil whereas I opted for Peanut oil to enhance the nutty flavour. Please revert and/or modify accordingly to preference.

See? Easy peasy. The last step may even be redundant if your guests happen to step in while you're still baking. Half of the cookies will be gone before you notice. This will be my emergency CNY cookies recipe if I ever run out of CNY goodies to serve.

P.S.: I wanted to take a picture of the almond cookies in an airtight container, so it can be a pretty thumbnail for this post. But all of the cookies were demolished! I'd take that as a compliment! Heehee!

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