Friday, February 09, 2007

White Almond Cookies



Ingredients:

170 gm. shortening
110 gm. icing sugar
1/4 tsp. salt
200 gm. plain flour
80 gm. cornflour
100 gm. toasted almond flakes
a little cornoil if dough is too dry
Method:

(1) Cream shortening with icing sugar till creamy.
(2) Add in plain flour, cornflour then the roasted almond flakes.
(3) Slowly pour in cornoil to form into a dough.
(4) Chill in the fridge for 30 mins. then roll into 1 cm thick, use a round cutter to cut into rounds.
(5) Bake at 170C for about 25 mins. till cooked and lightly brown.
(6) Remove and leave to cool on a wire rack before storing in cookie containers.

25 comments:

Anonymous said...

Hi, may I know if I can replace shortening with oil instead? Thanks.=)

Tjiana said...

hey... do you know of any substitution for shortening i can use in this recipe?

i really don't want to use shortening. super unhealthy... ):

but i LOVE these almond cookies!

yochana said...

Hi anonymous,

I've not tried with oil. Perhaps you can try with 1/2 recipe.

rgds

Anonymous said...

Aunty Yo
How is the taste like? I have not try this cookies yet.But come to think of Shortening, it's not as tasty as Butter... :)

Rgds, Irene

yochana said...

Hi anonymous,

If you don't like shortening, guess you also use ghee or butter. But it's traditional to use shortening and it's nice.

rgds

Anonymous said...

Aunty,
shan here.
I would like to ask why do the dough need to be refrigerated first?

yochana said...

Hi Shan,

If you find your dough can be rolled then you don't need to chill too long...rest for 10 mins will do. Chilling dough helps to make work easier cos as you roll and mould, your hands produces heat which will make the dough more difficult to handle as the shortening will melt. YOu judge the dough yourself and find the easiest way out.

rgds

Anonymous said...

Aunty,
Oh...that's the reason.
So, there's nothing to do with proving.
Thanks you, aunty.
Regards,
shan.

Anonymous said...

Hi Aunty Yochana,
I made these cookies just now but it didnt turn out right.
The cookies were very soft to touch and crumbly even after I left it to cool. I used exactly the ingredients you listed and did not subsitute. Do you know what I did wrong? How do I make it more crunchy?

Hope you can help!
June

yochana said...

Hi June,

Probably your cookies are undercook. The next round when you bake, try using 160C and bake a minimum of 20 mins. Bake till the base has a light golden brown colour. Because this cookie uses shortening n icing sugar, the cookie normally sticks a little to your finger when you pick it up but it shouldn't crumbly. Roast your almond flakes and use your hands to crush them into small pieces before adding in.
It should help to make your cookie crunchier.
rgds

Anonymous said...

Hi Aunty Yochana,
OK I will try that and crush the almond flakes. Also, is there a difference between cornflour and cornstarch? Anyway thank you for the recipe!

regards
June

Anonymous said...

Hi Aunty Yochana,
Is there a difference between corn starch and corn flour? I live in the US and I dont think we have corn flour here.

thanks
June

yochana said...

It's the same June.

rgds

Anonymous said...

Hi Aunty Yochana,
I am going to give this recipe a try again. Can you tell me the brand of shortening you use. I used Crisco Vegetable shortening. I would really appreciate it. also how much corn oil did you use?

thanks
June

yochana said...

Hi June

for this cookie, use Crisco. It's better to use shortening...easier to handle rather than using cornoil.

rgds

Anonymous said...

Hi Aunty Lucy,

May I know can I use Topflour to replace the plain flour?

Mixue

Aunty Yochana said...

Hi Mixue,

yes you can. In fact top flour is good for making cookies.

rgds

Anonymous said...

Aunty Lucy,

Thank you for your prompt reply.

Happy New Year to you & your family.

Cheers,
Mixue

Anonymous said...

Hi Aunty Lucy,

I had tried to make the white almond cookies yesterday & the result was successful. My family like it too.

Thanks again for sharing & advise.

Rdgs,
Mixue

Aunty Yochana said...

Thumbs up Mixue...

rgds

Anonymous said...

Hi Aunty Lucy,

Could you kindly explain to me what is the difference between plain flour & top flour? Today I tried with plain flour for this receipt & found that I prefer using plain flour than top flour. Now I left with lots of top flour & don't know what to do with them.

Thank you.

Mixue

Aunty Yochana said...

Hi Mixue,

top flour is lighter than plain flour. Top flour is good for making swiss rolls, pineapple tarts or any cake. It does not make much difference but top flour has a higher quality.

rgds

jeannie said...

Hi Aunty Yochana,

As for the corn oil, can I use sunflower oil or any oil instead?

Aunty Yochana said...

hi jeannie

yes you can use sunflower oil or any oil.

rgds

Carine said...

hi, i tried this cookies on sunday but after 25 minutes i still found the surface sticky which i believe its not cook yet, so i continue...at the end it took me about 35minutes to bake this cookies...is this normal?
anyway it taste good but i would like to find out if that happens to u before?