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

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