Almond Cookies 杏 仁 餅 乾
A few weeks ago a few of you voted for one of these peanut, walnuts and almonds grounded nuts to be made into a cookie. So as I promised I will feature this recipe in the cookbook and to gladly share this recipe with you all! Hope you will have a fun time baking and a better time eating these!
These little crunchers are ideal for afternoon nibbles with tea. My grandma thought they are tastier when lard is used but if you prefer the less fatty option then use nut oil. I have tried both methods and there is no difference in taste or texture. It must have been just been a matter of preferences. Either way it will not compromise the crunchiness of the cookie.
Note: – It all depends on the egg! Remember to choose the right sizes of your eggs! I always use a large egg for this recipe as the egg binds the dough together. You want slightly dry and crumbly dough that can be pressed and rolled together into balls without the dough falling apart. The dough is supposed to be slightly dry, held together but not wet and soggy!
What I have found about supermarket eggs: – Is that some supermarkets large eggs are of a very similar size to a small egg. If that is the case then use 1 and either ¼ or ½ of the small eggs. Judge the consistency of the dough with your hands.
Prep Time: 20 minutes
Cooking Time: 15- 20 minutes
170 grams plain flour
100 grams caster sugar
80 grams grounded almonds
70 grams lard or 80 ml peanut oil
1 large free range egg
1 free range egg yolk
½ teaspoon bicarbonate soda
½ teaspoon baking powder
• Sift flour into a large bowl, add bicarbonate soda, almonds and baking powder into flour mixture, mix well.
• Add egg, sugar, lard or oil and knead to form a dough. Divide into 20 to 25 sections and roll into balls.
• Place each ball onto a baking tray. Press each ball in the centre to flatten out the balls to resemble a cookie. Brush the surfaces and the sides of the cookies with egg yolk.
• Preheat the oven to 200 degrees Celsius, 400 degrees Fahrenheit at gas mark 6. Place in the upper section of the oven and bake for 15 to 20 minutes until golden brown. Rest for 10 minutes. Enjoy.