Skip to main content

Sugary Almond Cookies ~ CNY 2018 ~ 含糖杏仁曲奇


These cookies can be served during the coming festive season or can be made into smaller pieces as a gift to relatives and friends.  The sugary top of these almond cookies adds a nice crunch and that's what makes them special.




Sugary Almond Cookies ~  含糖杏仁曲奇
Ingredients

  • 220 gm plain flour
  • 30 gm almond powder
  • 150 gm butter
  • 100 gm icing sugar
  • 2 egg yolks
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 beaten egg white
  • raw sugar or granulated sugar to sprinkle
Method
  1. Sieve flour with salt and set aside.
  2. Cream butter with icing sugar, add in egg yolks and fold in sifted flour and almond powder.
  3. Mix to combine.  Cover with cling wrap and keep in the fridge for about an hour.
  4. Roll into balls about the size of a golf ball, flatten with a fork, brush with some beaten egg white and sprinkle some raw sugar on top.
  5. Bake in a preheated oven @ 170 deg.C for about 20 mins. until golden brown.
  6. Yield :  18 cookies




Labels:

Comments

  1. Angie's RecipesFebruary 5, 2018 at 1:20 PM

    They look nicely golden and delicious...a perfect holiday treat.

    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

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more