I can’t can’t can’t get enough of these cookies. They must be one of the easiest but yet so delicious cookies to make. I have previously posted them about it here. Looking back though, I didn’t feel that I have given it enough credit so here am I doing this again!
Since baking these cookies, friends and family members have been requesting for the recipe. They are so powerful that a friend of mine who has never done any baking in her life decided to give it a go. (She said she felt embarrassed about asking me to bake for her every week). I can see why though, these have a melt in your mouth texture and the crunch of almonds is irresistible.
I have tried using canola oil as I couldn’t locate corn oil… and others have attempted it using olive oil. One observation I have is that the texture depends alot on the humidity of your kitchen and country. In summer, I have to add a little milk or oil as it tends to be drier. Play it by ear is the best way I think!
This is from my favourite nonya cook book of all times by Patrica Lee.
250grams of silvered almonds
450 grams of plain flour
225 grams of icing sugar
260 grams of peanut oil
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Egg wash- 1 egg yolk.
Preheat oven to 150C. Toast almonds. Reserve 50grams for garnishing.
In a mixing bowl, mix plain flour, icing sugar, baking powder, soda and salt together. Add in corn oil and almonds. Knead to make dough.
Shape dough and brush with egg wash. Press some reserved almonds on it. Bake for 20-25 minutes till brown.