Skip to main content

Almond Crisps



True to its name, these cookies are really crispy and crunchy.   Have them with coffee, tea or just munching in front of the TV ..... not to worry, almonds are healthy nuts!








Recipe for Almond Crisps

Ingredients
  • 4 oz Butter/Margarine
  • 3 oz Caster Sugar
  • 5 oz Self-Raising Flour - sifted
  • 1 egg yolk
  • 3 oz nibbed Almonds
  • 1/4  Tsp Vanilla
Method
  1. Cream together butter and sugar till light and fluffy.
  2. Add in the egg yolk, vanilla, followed by the sifted self-raising flour.  Mix into a soft dough.
  3. Form dough into a log shape, cut into 24 equal slices.  Shape into rounds and coat with the nibbed almonds.
  4. Place about 1 inch apart on the baking sheets.
  5. Bake in preheated oven at 180 deg C for about 20 minutes or till golden brown.
  6. Cool completely on a wire rack before storing in cookie jar.
Note
If dough is too soft to handle, chill it in the fridge for about 1/2 an hour or until it's firm and not sticky.
Labels:

Comments

  1. penny aka jeroxieNovember 15, 2009 at 1:51 PM

    I need a cup of tea now. Perfect!

    ReplyDelete
  2. Divina PeNovember 15, 2009 at 2:30 PM

    I'm not sure if this is the same almond cookies I had at Chinese restaurants. Well, I love them. And I'm sure I'm going to love this too.

    ReplyDelete
  3. Sokehah cheahNovember 15, 2009 at 3:21 PM

    penny
    Thanks. Goes very well with coffee or tea.

    Divina
    Think it's slightly different. I have a few recipes of this almond cookies/biscuits, some of them use cooking oil instead of butter or margarine. But these can keep well, stays crisp and crunchy even after 3 weeks in the cookie jar.

    ReplyDelete
  4. My Little SpaceNovember 15, 2009 at 10:56 PM

    Wah... getting ready for Christmas or CNY, huh! I always love cookies, any cookies! These look so crunchy good lol.

    ReplyDelete
  5. DaniNovember 15, 2009 at 11:39 PM

    Mmmmm...almonds are one of my "new" favorites and these cookies showcase them nicely!

    ReplyDelete
  6. Mother RimmyNovember 16, 2009 at 5:05 AM

    These would go great with a cup of tea. I love recipes without a ton of ingredients too!

    ReplyDelete
  7. AnonymousNovember 16, 2009 at 10:23 AM

    Yum I love anything almond flavored!

    ReplyDelete
  8. Elin ChiaNovember 16, 2009 at 3:20 PM

    Well done...like shop bought. Thanks for sharing such a wonderful cookie recipe. Just nice for the coming Xmas :))

    ReplyDelete
  9. MaryMohNovember 16, 2009 at 5:40 PM

    awww....you make me think of Chinese New Year. This is what I miss. I enjoy eating them but never made them myself. Looks like it's high time I try it. Thanks for sharing.

    ReplyDelete
  10. Sokehah cheahNovember 16, 2009 at 9:47 PM

    My Little Space
    When I posted this, didn't think of X'mas, now that you mention it, why not, they keep well.

    Dani
    Ya, they are very yummy.

    Mother Rimmy
    These are very easy to make, very basic ingredients.

    experimentalculinarypursuits
    And almonds are good, nutritious nuts.

    Elin
    Wow, what a compliment. Thank you.

    MaryMoh
    Oh, normally I make the 'Chinese' type of almond biscuits for CNY, the one using cooking oil, not butter.

    ReplyDelete
  11. LauraNovember 16, 2009 at 11:44 PM

    Those are easy and delicious... Yummy!

    ReplyDelete
  12. Sokehah cheahNovember 17, 2009 at 7:44 AM

    Laura
    They are very economical too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe