Almond Crunch Cookie

Almond Cookie is commonly served during Chinese New Year.   I tried a different recipe that called for baking ammonia .  I’ve never used it before but I understand that baking ammonia is suitable in baked products for crunchy and crispy texture.   Very good, I couldn’t stop at just one.

Almond Crunch Cookies

Source : adapted from Sotong Cooks – Cooking it my way!

Ingredients :

100g butter

130g sugar

1/8tsp salt ( I omitted as I used salted butter )

1/4tsp ammonia

1 egg

1/2tsp vanilla extract

230g plain flour

1/2tsp baking soda

20g ground almond

60g almond nibs, toasted

Some almond flakes for topping ( I omitted )

Method

1. Beat together butter, sugar, salt (if using) and ammonia till light and fluffy.

2. Add in eggs and vanilla extract, mix to combine well.

3. Sift together plain flour, baking soda and ground almonds. Then mix with butter mixture. Fold in toasted almond nibs .

4. Pinch a small piece of dough about 10 g and shape into a ball. Place it onto a greased baking pan and flatten lightly.  Lightly brush the cookies with egg wash.  Place almond flake on top ( I omitted ).

5. Bake at  170°C for 20 minutes or until lightly golden.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

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