Almond cookies are one of the traditional cookies that's enjoyed during the festivities. It so happened that Su-Yin over at Bread et Butter posted up the recipe so i didn't have to look too far for a great recipe. The result of this easy recipe was a meltingly crumbly cookie with a pretty cracked appearance like what it should be. Simply lovely!
Adapted from Bread et Butter
Ingredients (Makes about 50)
2 cups ground almonds
2 cups plain flour
3/4 cup golden icing sugar
1 cup light olive oil
pinch of salt
1 egg, beaten
1. Dry fry the ground almonds in a wide non-stick pan (over medium heat), until they start to become fragrant and lightly browned, taking care not to burn the almonds.
2. Heat the oven to 180 deg C.
3. Place the ground almonds, flour, sugar and salt in a bowl, and mix with a spatula until well combined.
4. In a food processor, pour in the dry mix and slowly trickle the oil while pulsing, until a cohesive dough is formed.
5. Form the dough into 2cm balls, and place on a baking tray lined with parchment paper. Press down lightly with a chopstick or straw to form the indentation you see in the cookie.
6. Glaze lightly with the beaten egg.
7. Bake for 15-20 minutes, until golden brown.