Saturday 18 January 2014

Almond Cookies ( Simple Version)

Read about a  recipe for peanut cookies using 2:2:1:1 ratio from this blog: I bake I cook I eat. Find it is simple and easy. So, I tried on the almond cookie. However, I also read about almond is not as oily as peanut so 2:2:1:1 ratio may not so suitable. I made some changes on the flour. And the ratio become 3:2:1:1 using a measuring cup .The cookie turn out great! And find this cookie is more healthier than the rich almond cookie that I have posted earlier.

What do we need?

1.5 cup (approx. 150g) plain flour
1 cup (approx. 140g ) raw almonds
1/2 cup (approx. 50g) icing sugar
1/2 cup  (approx. 90g) canola & sunflower cooking oil
1/2 tsp salt
1 egg for eggwash

Preheat oven : 180 deg C

Methond :
1. Rinse the almond with water. Dry fry in a non-stick wok/pan until it is completely dry and fragrant.  Remove from wok and leave it to cool, then, use a blender with grinding function and grind into powder . Alternatively, you can buy ready roasted almond to grind into powder so that you can omit the frying step.

2. In a large bowl, combine all the ingredients except egg and form into dough. It should not be crumbly and can easily form a ball. Add a little more oil if it is crumbly.

3. Use a teaspoon to scoop about 1/2 spoon of dough and roll into 1.5cm balls and place them on a baking tray lined with parchment paper. Press down lightly with a chopstick or alteratively, use a straw or toothpick.

4. Glaze with eggwash.

5. Bake in preheated oven for 10-12min.  Or when it is golden brown. Remove from oven. Leave them to cool in the cooling rack then pack into airtight bottle.

P.S : You may replace the oil with pure groundnut oil/peanut oil.

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