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Written by Shirley T
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Wednesday, 03 February 2010 09:15 |
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The thought of last year's caramel almond flakes struck me to pursue my intention to bake almond cookies for this Chinese New Year. My first experience of tasting caramel almond flakes happened when my friend, ACMS brought them for me to try. Crunchy, crispy and addictive! I then quickly asked ACMS for the recipe. ACMS was very helpful, she went to the extend of buying the ingredients for me and provided me with her mom's wax paper!
This year in Austin, I am on my own. Without ACMS being around, that means no caramel almond flakes. Yet, I am not giving in. Since both my Significant Other and I love almond, I wish to bake the typical version of Chinese New Year almond cookies.
What I remember my mom told me about the fundamental formula of peanut cookies recipe, the ratio is always 2: 2: 1: 1 = flour: crushed peanut: sugar: butter/oil. Same stated in Quinn's blog. Going accordance to this ratio, I tried to get some almond powder since I do not have a food processor to crush the raw almond. Ironically, what I am able to find is an almond powdered drink. Technically speaking, I am still getting crushed almond but the downside, it comes with other ingredients as well namely glucose, corn starch, milk powder and almond extract.
Looking at the bright side, I am going to formulate a simpler ratio, using 3: 2: 1 = almond drinks: flour: butter since the almond drinks contains glucose. In a way, I cheated but culinary is an arts, right? No fixed rule dictates.
Check out how I mess out at my home kitchen...read on...
Ingredients (makes ~ 90 pieces)
1 1/2 cup almond drinks powder
1 cup all-purpose wheat flour
1/2 butter - melted
1 tsp vanilla essence
1/4 tsp baking powder
1 large egg
1/4 cup blanched silvered almond
1 egg yolk
Method:
1. Set oven temperature to 350 degrees Fahrenheit.
2. Combine melted butter with egg in mixing bowl. Whisk until well blended.
3. Add vanilla essence, baking powder, flour and almond drinks powder into the mixing bowl.
4. Stir throughly until all ingredients mix well.
5. Using hand, knead until the dough is smooth, oily yet not sticky.
6. Pinch the dough in a volume about 1/2 inch diameter. Roll to make balls.
7. Decorate the top of each ball with blanched silvered almonds.
8. Brush with egg yolks if you like.
9. Bake for 11 minutes or depending on the shade you prefer.
10. Cool on cookies racks.
Thank God, my almond cookies turns out great, tastes perfect and my decision of skipping sugar is just right. My Significant Other asked me to bake another round next week! Oooo..I take that is a compliment 
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Home Kitchen Recipe | Chinese New Year Almond Cookies
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