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Monday, January 16, 2012

Crunchy Almond Cookies 杏仁脆饼



I made this Crunchy Almond cookies that specially for my husband who prefer crunchy and nutty type of cookie than those flaky and melt-in-mouth cookie. After gaining the experiences from the 4 failed attempted of dragon cookies, this time, it only took me two times to succeed in making this cookie that suit my husband's taste.



Crunchy Almond cookies杏仁脆饼



One thing i want to highlight in this recipe, do not omit the salt. Because you should be able to taste the saltiness after you finished a cookie (this is the taste of what my husband wants !), and the cookie taste even better after kept it for 1-2days..

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If you want more nutty aroma, you may want to add some almond nibbles...And this cookie is "Eggless' too !

Crunchy Almond cookies杏仁脆饼





Crunchy Almond Cookies杏仁脆饼
(recipe source: by Sonia aka Nasi Lemak Lover)


Crunchy Almond cookies杏仁脆饼160g Butter
100g castor sugar
120g almond meal
170g corn flour
1tsp baking powder
3/4tsp salt


Method
1. Sift corn flour and baking powder, set aside.
2. Cream the butter and sugar till light and creamy.
3. Add in almond meal, mix well.
4. Add in salt and sifted corn flour and baking powder, combine to form a soft dough.
5. Flatten the dough to about 1cm thick, use a cutter to cut to desired shape.
6. Bake in preheated oven at 170c at lower rack for 20-25mins.



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50 comments:

  1. Roses_Leo09 aka HanimJanuary 16, 2012 at 1:06 PM

    hi sonia

    suitable for CNY arr....
    nice and simple

    ReplyDelete
  2. Li ShuanJanuary 16, 2012 at 1:11 PM

    Yes, I like to taste a bit salty after taste cookies too. Oh no eggs cookies, interesting !! Cant go wrong with any cookies with almond flavour. Love it.

    ReplyDelete
  3. AnhJanuary 16, 2012 at 1:23 PM

    lovely cookies for CNY!

    ReplyDelete
  4. Honey Bee SweetsJanuary 16, 2012 at 1:33 PM

    Love the golden colour! But I prefer the melty kind though, heehee. 😁

    ReplyDelete
  5. DianeJanuary 16, 2012 at 1:52 PM

    Will be making these very soon, I love anything almond flavoured. Diane

    ReplyDelete
  6. Yummy BakesJanuary 16, 2012 at 1:54 PM

    I also make almond cookies yesterday but mine is melt-in-the mouth type.

    ReplyDelete
  7. 鲸鱼蓝蓝蓝January 16, 2012 at 2:06 PM

    外形很讨喜
    有一种朴素的美丽：）

    ReplyDelete
  8. MelJanuary 16, 2012 at 2:36 PM

    Almond cookies is my all time favourite. Going to start baking my version soon if my right hand permitted to do so in few days time.

    ReplyDelete
  9. 苏联妈妈January 16, 2012 at 4:08 PM

    wow...this is something different cos used butter instead of peanut oil .

    ReplyDelete
  10. deliaJanuary 16, 2012 at 4:20 PM

    how many pieces can 1 recipe yield?

    ReplyDelete
  11. Sonia ~ Nasi Lemak LoverJanuary 16, 2012 at 4:34 PM

    delia, i think around 70pcs++, i don't really count it, sorry..

    ReplyDelete
  12. J.OJanuary 16, 2012 at 4:56 PM

    杏仁饼我很爱叻(^^)
    只不过懒惰用模型印出来

    ReplyDelete
  13. Small KucingJanuary 16, 2012 at 5:41 PM

    these look yummy. Yesterday I had some "almond crunch". At least that is what the lady call it la. Something like biscontti but thinner. Very nice.

    ReplyDelete
  14. MinJanuary 16, 2012 at 6:40 PM

    This is nice, Sonia. They look awesome although it's eggless :)

    ReplyDelete
  15. AnonymousJanuary 16, 2012 at 7:11 PM

    As long as it's not chewy type, I love them all ^_^

    ReplyDelete
  16. EJanuary 16, 2012 at 7:18 PM

    This looks like a simple, delicious cookie. Thanks for sharing.

    ReplyDelete
  17. UnknownJanuary 16, 2012 at 8:03 PM

    Lovely cookies! Too bad. Already stop my cookies bakes. Have to wait for next year :D

    ReplyDelete
  18. Ana RegaladoJanuary 16, 2012 at 9:45 PM

    These cookies looks great , Sonia ! Love that it's thicker , too :) Adding a pinch of salt to cookies and cakes is always a great idea :D

    ReplyDelete
  19. JulieJanuary 16, 2012 at 11:01 PM

    very thick and perfect made cookies,crunchy bites with a cup of tea..

    Erivum Puliyum

    ReplyDelete
  20. ShoutforfoodJanuary 16, 2012 at 11:30 PM

    i am ready for cny.

    ReplyDelete
  21. PeteJanuary 16, 2012 at 11:50 PM

    Crunchy or melt in the mouth....semua my favourite...as long as they are cookies....ha ha ha!

    ReplyDelete
  22. Carrie TaiJanuary 17, 2012 at 12:27 AM

    Thanks for sharing. Super love the cookies recipe you provided :)

    ReplyDelete
  23. tigerfishJanuary 17, 2012 at 7:39 AM

    calling my name when they are melt-in-your mouth :)

    ReplyDelete
  24. Somewhere in SingaporeJanuary 17, 2012 at 8:48 AM

    How nice if i can taste a piece of it now, kakaka....

    ReplyDelete
  25. divyaJanuary 17, 2012 at 9:19 AM

    Drooling here...yummy looking

    ReplyDelete
  26. JehanneJanuary 17, 2012 at 1:38 PM

    Those dainty cookies look so beautiful, nicely done Sonia..and wishing you a good Gong Xi Fa Cai!

    ReplyDelete
  27. Sherleen.TJanuary 17, 2012 at 2:03 PM

    your hubby is so lucky to have a wonderful wife who can bake so well...even tried few rounds to get the right taste especially for him...
    the cookies look simple but definitely nice to eat ^^

    ReplyDelete
  28. seanJanuary 17, 2012 at 2:34 PM

    你家老爷真的很幸福。

    最后，
    祝你happy new year.
    明年我们再见。嘻嘻。。。

    ReplyDelete
  29. ahteekitchenJanuary 17, 2012 at 3:14 PM

    NIce to see, nice to hold, n nice to eat!!!! Hope that I have extra time to try dis out!!
    Happy dragon year to u Sonia!!

    ReplyDelete
  30. AnonymousJanuary 17, 2012 at 4:51 PM

    Hi Sonia,

    Very nice cookies indeed. Very sorry to comment but isn't 5 cm a little too much for the cookies' thickness?

    Shirlynn

    ReplyDelete
  31. Sonia ~ Nasi Lemak LoverJanuary 17, 2012 at 5:34 PM

    Shirlynn, sorry, typo error, not realized 5cm is so thick, hahaha, it should be around 1cm..

    ReplyDelete
  32. MaryJanuary 17, 2012 at 9:50 PM

    These sound great, Sonia. They look really tiny too. Are they bite-size cookies? (I LOVE tiny dessert snacks!)

    ReplyDelete
  33. Eileen@Hundred Eighty DegreesJanuary 17, 2012 at 10:35 PM

    Hi Sonia, this looks good. I'm done with cookie baking so I'll leave this recipe for next year..Thanks for sharing.

    ReplyDelete
  34. Nami | Just One CookbookJanuary 19, 2012 at 6:25 PM

    I love your almond cookies! Looks delicious and I'm afraid I can keep eating this... =)

    ReplyDelete
  35. FionaJanuary 23, 2012 at 4:32 AM

    Thank you for the recipe, I baked them this morning as CNY nibbles for my husband and he loved them. I added a flaked almond to the top.

    ReplyDelete
  36. New Kid on the BlogJanuary 23, 2012 at 5:51 PM

    Hi... what is almond meal??

    ReplyDelete
  37. petrinaJanuary 28, 2012 at 10:02 PM

    i love all your creative cookies Sonia! will definitely try this one - i love almond cookies!

    ReplyDelete
  38. Quay Po CooksJanuary 29, 2012 at 10:15 AM

    My mum's friend gave us a tin of almond flakes britters. We finish the britters the same day. I am sure we will do the same for your almond cookies.

    ReplyDelete
  39. UnknownDecember 8, 2013 at 8:29 PM

    What type of butter to use? Salted or unsalted butter? If use salted butter, do I still need to add the salt? Pls advise.

    ReplyDelete
  40. Sonia ~ Nasi Lemak LoverDecember 9, 2013 at 3:28 PM

    Anne, I used salted butter. Yes you still need to add salt even though you use salted butter, the special of this cookie is the hint of salt after bite.

    ReplyDelete
  41. UnknownDecember 9, 2013 at 10:54 PM

    Thanks for the info. Do I need to leave the dough to rest or freeze the dough before I cut out the pattern and bake? I check through other website and state that the cookies will taste better if leave to rest or freeze the dough. Can I do the same here?

    ReplyDelete
  42. joysnow2010January 6, 2014 at 2:02 PM

    Hi,
    your cookies look yummy.
    any idea where to buy almond meal
    ?
    i have tried to buy in NTUC and cold storage but unable to find it.

    ReplyDelete
    Replies
    1. AnonymousJanuary 7, 2014 at 12:28 PM

      Hi joysnow2010,
      You may want to try buying it from Phoon Huat baking store. All kinds of baking needs are available at one stop. All the best.

      Delete
  43. Baking ScientistNovember 7, 2014 at 11:53 AM

    Hi Nasi Lemak Lover, thanks so much for sharing this recipe. the ingredients are few and method is straightforward, just the kind of recipe I love :) Best of all, the taste is great! I made a batch this morning. I ran out of corn flour so I substituted part of it with yellow cornmeal, and the cookies taste great :)

    ReplyDelete
  44. UnknownFebruary 8, 2015 at 12:35 AM

    Hi Sonia, i baked this cookie today & it tasted great. However during baking, the cookie didnt retain its shape & expanded by quite a lot.. Also the dough was so soft that it was not possible to use a cookie cutter & I shaped with my hands.. Are these normal, or did i do something wrong?

    ReplyDelete
  45. Sonia ~ Nasi Lemak LoverFebruary 9, 2015 at 4:31 PM

    Yvonne, maybe you reduce temp to 160C and see. This dough is soft but still can be handle, if this is your case, then you store in the fridge for a while to harden it a bit before shaping.

    ReplyDelete
  46. YvonneFebruary 10, 2015 at 12:13 AM

    Thanks Sonia. I ended up weighing & handrolling the dough & it worked for me. Baked a 2nd time & added 50g chopped almonds, tastes even better. Than you for sharing your recipe. :-)

    ReplyDelete
  47. AnonymousFebruary 2, 2017 at 10:57 AM


    Thanks Sonia ! This is the PERFECT crunchy almond cookies for me. Definitely a keeper ! I toasted the almond meal and almond nibs prior to adding to the dough.. ended up with super crunchy and nutty cookies.

    I'm trying to 'beautify' the cookies using cookie plunger, but due to the coarse almond meal and almond nibs, it doesn't have the smooth edges.

    ~ Ming

    ReplyDelete
  48. CarolJune 24, 2017 at 11:29 PM

    Interesting recipe as didn't know that almond cookies use corn flour instead of all purpose flour / cake flour.
    Can I substitute butter wit olive oil.

    ReplyDelete
  49. AnonymousOctober 18, 2017 at 2:45 PM

    Hi, If no corn flour can use plain flour to replace?

    ReplyDelete

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