Almond Cookies (杏仁饼干）

Initially I don't plan to make almond cookies for CNY. However, a blogger  Mel (aka Through The Kitchen Door) recommended her favorite almond cookies recipe to me. It is interesting for me to try !
Hippy!!! Hurray!!! It is a of kind of salty-sweet and great almond flavor cookies that l always loved. Thank you to Mel for recommended this recipe and knowing her is my pleasure as well. 

I only realised that I don't  have any plain flour left when I want to make these cookies, so I replace it with self raising flour and cut down half teaspoon of baking powder and baking soda from the original recipe. Well, the cookies still turn out great with these substitution.

Almond Cookies (杏仁饼干）

(Recipe source : adapted from Mel aka Through The Kitchen Door with minor changes
 in purple colour)

*makes about 69 pcs

Ingredients

A

120g almond meal (ground almond)
180g plain flour (replaced by self raising flour)
120 caster sugar
1/4 tsp salt (less than 1/4 tsp)
1 tsp baking powder  (I used 1/2 tsp)
1 tsp baking soda (I used more than 1/2 tsp)

B 

120ml vegetable cooking oil (sunflower, canola or corn oil)

For Glazing:1 egg yolk (beaten)

1.  Combine Ingredients A and B in a mixer and mix to form a dough.
     (In this part, you may use your hands to knead till all combined well.  It look more like

     crumbs but it is ok or you may add a little more oil in).

2.  Scale the dough of about 7g each rounded portion.  (I used a watermelon ball roller to scoop
     out an amount instead of weighing to 7g everytime.  After that, using both my palms to lightly 
     roll round again.)

3.  Arrange on a lined baking trays and glaze the surfaces with egg wash.

4.  Bake at a preheated oven at 180 Celcius for about 15-20 minutes until lightly browned.
     Cool well before storage.

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