Saturday, February 14, 2015

Chinese New Year Cookies - Crispy Almond Cookies ~ 香脆杏仁饼


Chinese New Year is now just around the corner & I haven't bake much this year because I haven't been feeling too well for the past weeks, now that I'm feeling slightly better, I'm catching up on the baking marathon. 

Well, I'm not gonna bake much this year, we're not exactly into eating the cookies but it's for the fun of making them. I'm actually baking all these cookies & give them to my friends & families instead of keeping them myself. :)



Today I made these Crispy Almond Cookies, they're crispy & suitable for all occasions other than just Chinese New Year, it's definitely a good serve for a relaxing afternoon tea as well.

So, enjoy!

~ Step-by-Step Tutorial ~


Beat the butter & icing sugar on medium speed until light & fluffy.

Add in the egg white & almond essence (I skipped the almond essence, it tastes equally good), beat on medium heat until they're well combined.

Add in the superfine flour & ground almonds to form as a dough.

The dough will be very soft & lumpy.

Cling wrap & chill in the fridge for an hour or more.

Place the chilled dough on a line parchment paper, top with a plastic.

Roll evenly with a rolling pin.

Bake in the preheated oven for about 8-10 minutes, or until it is half cooked.

Remove from the oven & let cool for a little, reduce the oven temperature to 170C.

Use a knife & cut into the desired shape.

Brush with the egg yolk.

Top a slice or 2 of almond flakes on each of the cookies.
Mix a little bit of water with the remaining egg yolk, & brush lightly on the cookies for another time.

Bake in the oven again for another 8-10 minutes or until the cookies turn golden brown.

Store the cookies in an air tight container.
Enjoy!



Chinese New Year Cookies ~ 新年饼


  Crispy Almond Cookies - 香脆杏仁饼


Ingredients :
160gm unsalted butter, softened & cubed

100gm icing sugar (adjust according to your preference)
1 large egg white
2 drops of almond essence (I skipped this)
150gm superfine flour, sifted
40gm ground almonds 
3 large egg yolk, & a little bit of water
To garnish : almond flakes


Directions :
  1. Beat the butter & icing sugar on medium speed until light & fluffy.
  2. Add in the egg white & almond essence (I skipped the almond essence, it tastes equally good), beat on medium heat until they're well combined.
  3. Add in the superfine flour & ground almonds to form as a dough.
  4. Cling wrap & chill in the fridge for an hour or more.
  5. Pre heat the oven to 180C.
  6. Place the chilled dough on a line parchment paper, top with a plastic, roll evenly with a rolling pin.
  7. Bake in the preheated oven for about 8-10 minutes, or until it is half cooked.
  8. Remove from the oven & let cool for a little, reduce the oven temperature to 170C.
  9. Use a knife & cut into the desired shape, then brush with the egg yolk.
  10. Top a slice or 2 of almond flakes on each of the cookies.
  11. Mix a little bit of water with the remaining egg yolk, & brush lightly on the cookies for another time.
  12. Bake in the oven again for another 8-10 minutes or until the cookies turn golden brown.
  13. Store the cookies in an air tight container.
  14. Enjoy!


Recipe adapted by 西饼物语, Wendy Kor Baking Recipe Book

Others must-try recipes this Chinese New Year :




Easy Homemade Bak Kwa (肉干)







Chinese New Year Cookies - Peanut Cookies ~ 花生饼






Chinese New Year Cookies - Sheep German Cookies ~ 可爱小羊德国酥饼  



Chinese New Year Cookies - Black Sesame Cookies ~ 黑芝麻酥饼 





Chinese New Year Cookies - Air-Fryer Crispy Crabsticks ~ 无油炸蟹柳





Chinese New Year Cookies - Almond Brittle with Pumpkin, Sunflower & Sesame Seeds ~ 麦芽杏仁饼






Chinese New Year Cookies - Honey Cornflakes Cups (Honey Joys)




Chinese New Year Cookies - Oil-Fried Crabsticks with Herbs & Spices ~ 油炸香料蟹柳




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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Saturday, February 14, 2015

Chinese New Year Cookies - Crispy Almond Cookies ~ 香脆杏仁饼

Reactions: 

Chinese New Year is now just around the corner & I haven't bake much this year because I haven't been feeling too well for the past weeks, now that I'm feeling slightly better, I'm catching up on the baking marathon. 

Well, I'm not gonna bake much this year, we're not exactly into eating the cookies but it's for the fun of making them. I'm actually baking all these cookies & give them to my friends & families instead of keeping them myself. :)



Today I made these Crispy Almond Cookies, they're crispy & suitable for all occasions other than just Chinese New Year, it's definitely a good serve for a relaxing afternoon tea as well.

So, enjoy!

~ Step-by-Step Tutorial ~


Beat the butter & icing sugar on medium speed until light & fluffy.

Add in the egg white & almond essence (I skipped the almond essence, it tastes equally good), beat on medium heat until they're well combined.

Add in the superfine flour & ground almonds to form as a dough.

The dough will be very soft & lumpy.

Cling wrap & chill in the fridge for an hour or more.

Place the chilled dough on a line parchment paper, top with a plastic.

Roll evenly with a rolling pin.

Bake in the preheated oven for about 8-10 minutes, or until it is half cooked.

Remove from the oven & let cool for a little, reduce the oven temperature to 170C.

Use a knife & cut into the desired shape.

Brush with the egg yolk.

Top a slice or 2 of almond flakes on each of the cookies.
Mix a little bit of water with the remaining egg yolk, & brush lightly on the cookies for another time.

Bake in the oven again for another 8-10 minutes or until the cookies turn golden brown.

Store the cookies in an air tight container.
Enjoy!



Chinese New Year Cookies ~ 新年饼


  Crispy Almond Cookies - 香脆杏仁饼


Ingredients :
160gm unsalted butter, softened & cubed

100gm icing sugar (adjust according to your preference)
1 large egg white
2 drops of almond essence (I skipped this)
150gm superfine flour, sifted
40gm ground almonds 
3 large egg yolk, & a little bit of water
To garnish : almond flakes


Directions :
  1. Beat the butter & icing sugar on medium speed until light & fluffy.
  2. Add in the egg white & almond essence (I skipped the almond essence, it tastes equally good), beat on medium heat until they're well combined.
  3. Add in the superfine flour & ground almonds to form as a dough.
  4. Cling wrap & chill in the fridge for an hour or more.
  5. Pre heat the oven to 180C.
  6. Place the chilled dough on a line parchment paper, top with a plastic, roll evenly with a rolling pin.
  7. Bake in the preheated oven for about 8-10 minutes, or until it is half cooked.
  8. Remove from the oven & let cool for a little, reduce the oven temperature to 170C.
  9. Use a knife & cut into the desired shape, then brush with the egg yolk.
  10. Top a slice or 2 of almond flakes on each of the cookies.
  11. Mix a little bit of water with the remaining egg yolk, & brush lightly on the cookies for another time.
  12. Bake in the oven again for another 8-10 minutes or until the cookies turn golden brown.
  13. Store the cookies in an air tight container.
  14. Enjoy!


Recipe adapted by 西饼物语, Wendy Kor Baking Recipe Book

Others must-try recipes this Chinese New Year :




Easy Homemade Bak Kwa (肉干)







Chinese New Year Cookies - Peanut Cookies ~ 花生饼






Chinese New Year Cookies - Sheep German Cookies ~ 可爱小羊德国酥饼  



Chinese New Year Cookies - Black Sesame Cookies ~ 黑芝麻酥饼 





Chinese New Year Cookies - Air-Fryer Crispy Crabsticks ~ 无油炸蟹柳





Chinese New Year Cookies - Almond Brittle with Pumpkin, Sunflower & Sesame Seeds ~ 麦芽杏仁饼






Chinese New Year Cookies - Honey Cornflakes Cups (Honey Joys)




Chinese New Year Cookies - Oil-Fried Crabsticks with Herbs & Spices ~ 油炸香料蟹柳




0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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