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2 Top Tips To Make Tasty Melt-in-the Mouth Almond Cookies

An easy recipe to make at home.
Only 7 ingredients
Prep Time10 minutes
Cook Time20 minutes
Shaping time20 minutes
Total Time50 minutes
Course: celebration, Snack, tea
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian
Keyword: almond extract, almonds, cooking oil,, egg yolk, Flour, icing sugar
Servings: 50 Pieces
Cost: £2.80

Equipment

  • 1 Baking Tray 
  • 1  brush
  • 1-2 baking parchment
  • 1 fork

Ingredients

  • 200 g ground almond
  • 250 g plain flour
  • 1 tsp baking powder
  • 160 g icing sugar or you can use golden caster sugar, ground.
  • 180 -230 ml light oil, eg.olive oil or sun flower oil.
  • 1/4 tsp salt
  • 1 egg yolk 
  • 60 pcs blanched almonds optional
  • 1/4 tsp almond essense or extract.

Instructions

  • Dry fry the ground almond in a non-stick pan over medium heat, until lightly brown and it starts to smell fragrant. Taking care not to burn the almonds.
  • Heat the oven to Mk 4, 180C.
  • Put the almond essence or extract, if you are using, into the oil. Stir.
  • Mix all the dry ingredients together in a mixing bowl, making sure it is well blended.
  • Pour some of the oil into the dry mixture and stir with a fork.
  • Pour and stir until the dry ingredients clump up. You may add the oil in a few addition.
  • You will not need to use all the oil.
  • Then use your hand to bring the mixture together.
  • The mixture should just come together and can form a ball.
  • Divide the dough into small pieces about 15g or the size you prefer.
  • Roll the pieces into a round ball and flatten it slighty in the middle of the palm.
  • Arrange the buttons on a baking tray lined with baking parchment.
  • Make markings with the tines of the fork.
  • Top with a blanched almond.
  • Brush lightly with the egg yolk mixture.
  • Bake for about 15 to 20 minutes, or until the colour that you want.
  • Cool on a cooling rack.
  • When cool, store in an air tight container.

Video

Notes

Top tip #1
The almond extract brings out the full flavour of the almond. Do not put too much until it is over powering and smells artificial.
 
Top top #2
The cookies will be hard if you have it until it is brown. It will be crunchy but hard.
If you prefer a darker cookie, I suggest you fry the almond a little darker or use golden icing sugar. I have not come across golden icing sugar but there is golden caster sugar.  Just blitz the caster sugar in a blender to make it into fine sugar.