As I had been under the weather lately and only just recovered, I thought I'd better take it easy and only bake one type of cookies for this weekend...not sure I will be having any more time to bake more as I have to prepare other stuff for the coming Lunar New Year which falls on this Thursday! Doesn't matter, I have some other types of cookies given to me so I won't be short of cookies to eat, lol! Must be more diligent in exercising:P
Well, I had chose to bake almond cookies as this is something I have yet to try before and the recipe kept appearing in blogs I guessed it must be good....did several versions...the above was with a mixture of self raising flour and potato starch...very delicate and cracked, and very melt in the mouth and crumbly....must handle with care! The boys like this version best.
This batch was done with plain flour, without the almond nips and no egg wash on the top...as you can see, they remained nicely smooth and retained their original shape better, easier to handle and I like the texture, still melt in the mouth.
And this batch, I added the nips but still with plain flour...added a bit more flour so the dough is firm, thus can cut into pretty flower shape:D I like this one best, smooth and can bite into almond nips, very delicious!
Below is the recipe using plain flour:-
160 g plain flour
60g icing sugar
80g ground almonds (I grind my own using toasted almonds with skin)
80g almond nips (I used the same toasted almonds with skin, just chop them into nips)
100g corn oil
Pinch of salt
Sift flour, icing sugar and salt together. Add both almonds and stir to mix.
Pour in the oil and mix to form a soft dough. Take a piece and roll out to about 1/4 inch on a lightly floured surface. Cut into desired shapes and bake at 170 deg C for about 20 minutes.
Alternatively, you can just pinch a tsp of dough and roll into a ball, pressing lightly with a fork to flatten slightly.
Cool on rack completely before storing in air tight containers.
These are very addictive! Can't stop at one piece!