Today I have a less uncommon (double negatives!!) type of cookie to share with you. I mean, who hasn’t heard of or eaten almond cookies at some point in their lives? Now, I’m not even sure how Malaysian this recipe this. I’m only calling this Malaysian because my source recipe called it Malaysian. Haha! 😀
Maybe the difference is that this recipe doesn’t contain butter or that it is really simple and plain. I really don’t know. All I know is that somewhere on every Chinese New Year cookie table, there would be a container of almond cookies. It’s unassuming and common. But it’s always there somewhere. So I figured I should share it.
These melt-in-the-mouth cookies are made using ground almonds, flour, powdered sugar, baking powder, baking soda, salt, vegetable oil, chocolate ships, egg yolk & almond flakes. Please disregard those sprinkles. I ended up not using it at all. But no worries, they will be used on my Friday cookie recipe!
It should be wet looking but not overtly soggy, not unlike the dough for the green pea cookies.
I needed someone to take these out of my hands.
Because I might just convince myself that because these contain no butter or eggs and very little sugar, I can have as many as I want to. (I’m gnawing on one while typing this and dirtying my keyboard.)
Stay tuned for my last contribution to this exciting Cookie Week by The Speckled Palate! There are so many recipes shared there already. I’m itching to try the Classic Coconut Macaroons by Yesterfood!
“O my dove, that art in the clefts of the rock, in the secret places of the stairs, let me see thy countenance, let me hear thy voice; for sweet is thy voice, and thy countenance is comely.” (Song of Songs 2:14)
- 1½ cups (120 g) Ground Almond/Almond Meal
- 1½ cups + 1 tbsp (180 g) Flour
- ½ cup (100g) Powdered Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- ½ cup (110 g) Vegetable Oil
- ½ cup Chocolate Chips (I used 2-tone chips)
- 1 Egg Yolk
- Raw Sliced Almonds
- Preheat oven at 180C or 375F. Line a baking sheet with parchment paper & set aside.
- In a large mixing bowl, mix together ground almond, flour, sugar, baking powder, baking soda & salt.
- Stir in vegetable oil & fold chocolate chips into dough. If the dough seems too dry and wouldn't hold together when pressed, add 1 more tsp oil at a time until it's moist enough.
- Roll dough into balls (press firmly if you have to to keep it together). Press tines of a fork on top of cookies to flatten down.
- Place about 3 cm/1inch apart.
- Brush top of cookies with egg yolk. Top with sliced almonds.
- Bake for 20-25mins or until golden brown.
- Leave to cool completely on wire rack before storing in airtight container.
Recipe adapted from: Yue’s Handicrafts