This is one goodie that I never fail to make for Chinese New Year ...... Almond Biscuits ~ 'Hung Yan Paeng'. Although the ingredients are few and simple, yet the end product is just marvellous, crunchy and aromatic.
These crunchy goodies are a hit among my siblings and family members, each year.
- 250 gm nibbed almonds, slightly roasted
- 400 gm plain flour
- 2 tsp baking powder
- 2 tsp salt
- 3 tsp bicarbonate of soda
- 200 gm cornflour
- 250 gm icing sugar, sieved
- 300 to 400 ml cooking oil
- 1 egg yolk, slightly beaten
- Egg glaze + a tinge of salt for glazing
- Sift the flour together with the baking powder , salt and bicarbonate of soda. Also mix in the cornflour. Add in the lightly toasted nibbed almonds . Sift in the icing sugar. Mix all the ingredients thoroughly.
- Add in oil sparingly, mix thoroughly till dough doesn't stick to the hands.
- Cover and let dough rest for 30 mins.
- Roll into small balls, do not flatten.
- Place balls of dough, 1 inch apart on a lightly greased or paper lined baking tray.
- Apply egg glaze.
- Bake in preheated oven @ 180 deg C for about 20 to 25 mins, or till golden brown.
- Remove from oven and let cool on tray for about 5 mins. before removing them to cool completely on a wire rack.
- Once cooled, store in an air-tight cookie jar.
I'm submitting this to Aspiring Bakers #3 : My favourite CNY cookie (Jan. 2011)