Ingredients:
180 gm. Butter / margarine
130 gm. sugar
1/2 egg
70 gm. almond flakes
260 gm. plain flour
15 gm. cocoa powder
1/2 tsp. baking powder.
Method:
(1) Crem butter and sugar till creamy.
(2) Add in egg and mix till well combined.
(3) Add in balance ingredients and mix till a dough is formed.
(4) Press dough into a loaf tin 8" x 3" lined with greaseproof paper. Chill in the fridge till it hardens.
(5) Remove dough from tin and slice into 3 mm / 1/4" thick and bake at 175C for about 15 mins. or till cooked.
(6) Leave to cool on wire rack before storing into cookie containers.
21 comments:
Aunty,
As usual, yummy bakes from you. Can share the recipe for Chocolate Almond Cookies as I have tried this cookie during CNY and love it very much.
Thank you.
Dear Yochana,
Is it possible to share the recipe ? Someone gave us a small tub of this for CNY a couple of years ago and my boys really like it. Have been sourcing the internet but no luck until I see your post. Would appreciate if you could post the recipe
Many thanks,
Joyce
can i replace the egg with milk?
yes you can nikki.
rgds
another doubt cropped up. when you mention sugar, is it icing sugar or ordinary sugar?thanks
Hi Nikki,
It's ordinary sugar.
rgds
Hi Lucy
It's me bugging you again. Do you remember the brand of cocoa powder you used? I used Hershey's Cocoa Powder and the colour is a little light, even though I had used 20gm instead of 15gm as stated in your recipe. Thanks for your help.
Tatiana
Hi Tatiana,
Hershew cocoa powder is very light and that is why I used it for dusting only because it's not so bitter.
If you want the dark colour, buy Valrhorna cocoa powder. They are very good in taste and colour.
rgds
Thanks Lucy, for the tips. I will look out for Valhorna cocoa powder.
Have u tried Ghirardelli brand? Is it as good?
Tatiana
Hi tatiana,
I've not tried Ghirardelli brand before. Where can we get this brand?
rgds.
Hi Lucy
I'm currently in the States, so it's readily available here.
I just checked the Singapore Cold Storage site www.coldstorage.com.sg and if you search for Ghirardelli, it pops up, though right now, the website says it's out of stock. But not sure if the regular Cold Storage store will have it, or maybe the one in Jelita? Or maybe even Liberty? Not sure....
The reason I asked is because I had used Ghirardelli baking chocolate to make the Pierre Hermes chocolate cake and it had turned out pretty well, so was just wondering if you had any experience with its cocoa powder.
Anyway, if I try this recipe again with Ghirardelli cocoa powder, I'll let you know, can? My daughters love this cookie, but it's very heaty....so must strike balance....hahaha
Tatiana
Hi Titiana,
ya now that chocolate rings a bell. O.K. let me know the taste huh...have fun.
rgds
i tried this recipe but it completely melted when i put it in the oven so i added more flour. but the cookies didn't turn out to be hard and crisp. it was a bit soft crumbly.i omitted the egg coz it was already too moist. where could i ahve gone wrong?
Hi anonymous,
this cookie dough is supposed to be soft. Pour all the paste into a sq tin and press it tightly and then chill in the fridge till it hardens before slicing. It will definitely harden. If you find it too soft, add in a little more flour to it. Do not omit eggs..it will not be light.
rgds
thanks for the advise. when i chilled it int he fridge, it hardened. but when i put it inside the oven it melted completely. will try it again. thanks again
Hi Aunty,
I just tried the recipe a few hours ago, the results were that the cookies were hard on the outside but when you bite into it, it is crispy, just that its very hard on the outside. Is that how the texture should be?
Hi nadiana,
Oh it shouldn't be that way. It should light and crispy. I think you baked too long at low heat and that will give you a hard cookie.
rgds
hi aunty,
can I omit the cocoa powder and replace with flour?
Hi anonymous (I would prefer if you can leave your nickname, cos there are so many anonymous).
Yes you can omit the cocoa powder and replace with flour.
rgds
Dear Aunty,
I have a question in regards to one of the step in making this cookie.
In step 4, it says that the dough needs to be pressed and be placed in a loaf tin, is that really necessary?
The reason i ask is because, I want to make this for my boyfriend for Valentines, and i want the cookies to be heart shaped. Are there other alternatives to chill the dough, so i can have heart-shaped cookies as a result?
Thank you so much for the recipe, i hope to hear from you soon
hi Beginner's Luck
For valentine's heart shaped cookies:
just chill the dough in the fridge till it's not soft and able to roll out.
Use a rolling pin to roll between 2 sheets of plastic to prevent it from sticking. then use a heart shaped cutter to cut it out and then bake.
rgds
Post a Comment