Almond cookies are one of my favourite cookies of all time. I love them especially during Chinese New Year time. I love it when they just melt in your mouth.
A few years ago, I used this almond cookies recipe which required lot of oil but they were delicious and did melt in your mouth. However, I thought I’d try this recipe this time.
The final product turned out slightly firmer but still delicious. It has gone down very well with all the parents and children at the Chinese club.
This recipe also uses rice flour which I have quite a lot of at home. They are available to buy in Chinese supermarkets.
- 180g butter, softened
- 90g caster sugar
- 1/8 salt
- ½ almond essence
- 135g plain flour
- 90g rice flour
- 90g ground almond
- Toasted almond flakes
- 150g cooking chocolate
- Whisk the butter and caster sugar until light and fluffy, then add salt and almond essence. Mix well.
- Fold in the plain flour, rice flour and ground almond into a soft dough.
- Wrap the dough in cling film and leave in the fridge for 30 minutes before rolling it. Then use a cookie cutter to cut the desired shape. I was able to make 35 cookies using a small round cookie cutter.
- Bake for 12 -14 minutes at 160°c until golden brown.
- Break the chocolate and melt it in the microwave for 1 minute. Remember to swirl. Dip the cooled cookies into the chocolate and put sprinkles on the chocolate.
I found that these cookies didn’t change its shape or expand which is great! It is very delicious and not crumbly.