These cookies are more to the latter - melt in the mouth, but with some added crunch in it, thanks to the almond slivers in the dough
Recipe is from Jess Kitchen
What you need:
150g self raising flour
70g icing sugar (original recipe 80g)
80g ground almond
80g slivered almonds
100g corn oil (I used rice bran)
1/2 tsp vanilla essence (original recipe used almond essence)
egg yolk for brushing
Method:
- Sift together flour and icing sugar, add in ground almond and slivered almonds, mix well
- Mix essence into oil, stir well
- Mix both ingredients together to form a soft dough (the dough will come together when you roll them so don't worry about it being crumbly)
- Shape into small round balls (I used 1 heaped tsp) and place into small paper casing
- Brush with egg yolk and bake in a preheated oven at 170°C for 15-20mins or until slightly brown
- Cool completely on cooling rack and store into airtight containers
This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
Also this post is for Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of Fion of XuanHom's Mom and co-host by Victoria Bakes
And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids
