Almond Cookies

Almond Cookies

Almond cookes with almond in the crumbly cookies. Make almond cookies with this easy recipe for the best tasting homemade almond cookies ever.

Published on Jan 25, 2014. Updated with new photos.

This is the last weekend before Chinese Lunar New Year and I am sure many of you are doing your final batches of cookies before Lunar New Year, which falls on Friday, January 31. When I was growing up, every weekend leading up to Lunar New Year were all about making cookies, kuih such as kuih kapit, kuih bahulu, etc. However, the last week we would make some of the most popular and tastiest cookies because they will taste fresh and delicious, made just a few days before the big day.

Other than peanut cookies and walnut cookies, Chinese-Malaysians also love almond cookies, which is another cookie you will find during the Lunar New Year festivities.Almond cookies are white in color, and it looks almost like melting moments cookies, but it has a tint of almond flavor because of the almond flakes and almond extract.

My contributor CP Choong tried this almond cookies recipe from a cookbook in Malaysia. The recipe doesn’t call for butter but shortening is used instead, which means that the almond cookies will be super crumbly and melt in your mouth. As a young child, I dislike the taste and unique aroma of almond but as I grow older, almond has become one of my favorite nuts. This almond cookies are sweet, powdery, and they are a great treat for Lunar New Year.

Happy last few days of baking!

White Almond Cookies

Makes 50 pieces | Prep Time: 30 minutes | Bake Time: 20 minutes
Adapted from: New Year Cookies by Alan Ooi (Y3K Cookbooks Vol.9)
Contributor: CP Choong

Ingredients:

130g (4.5 oz or 1/2 cup) shortening
70g (1/2 cup) icing sugar (powdered sugar)
¼ teaspoon salt
80g (1/2 cup) corn flour / corn starch
120g (1 cup) all-purpose or plain flour
60g (2 oz) almond flakes (lightly roasted)
¼ tsp almond extract (optional)

Utensil needed: Round cookie cutter

Method:

Preheat oven to 160C / 325F, lined a baking sheet with parchment paper.

In a medium bowl, beat shortening, icing sugar and salt, and almond extract if using, until smooth.

Add sieved corn flour and all purpose flour, follow by almond flakes. Stir till well incorporated to become a soft dough.

Roll dough between sheets of plastic until 1cm thick. Stain cookie cutter with some flour and cut into rounds. Arrange on baking sheets.

Bake in preheated oven at 160C / 325F for 20 minutes. Remove and let cool completely. Store in airtight container.

Cook’s Note:

I’m using www.convert-me.com for the conversion.

Recipes from http://rasamalaysia.com/