Almond cookies with a slight crunch

Chinese New year(10th Feb) is just around the corner and I finally started to do some CNY baking today(last minute I know!). 
I made some 'melt in your mouth' version of Almond cookies last year but this year, I decided to try out Su-Yin of Bread Et Butter's latest crunchy version. I would say that I prefer this version as it's crunchy and melty all at the some time. I used light brown sugar instead of castor sugar and i think this would cause the cookie to be a bit more melty as compared to Su-Yin's version. It's all very interesting isn't it, how different kinds of sugar affects the end product? 

Adapted from Bread Et Butter
Ingredients (Makes about 40)

100g ground almonds
150g plain flour
70g light brown sugar
3/4tsp baking powder
3/4tsp baking soda
pinch salt
100ml light olive oil (you may need a little more/less oil depending on the climate you are in)
1 egg yolk, beaten

Method

1. Sieve the flour, light brown sugar, baking powder, baking soda and salt into your food processor.
2. Add the ground almonds to the flour/sugar mixture.
3. Slowly trickle in the oil while pulsing, until a cohesive dough is formed.
You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. .
4. Heat the oven to 180′C.
5. Roll the dough into ~2.5cm balls, and place on a baking tray lined with parchment paper. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack.