As usual, I will plan what to bake during weekdays so I will not end up still thinking what to bake when Sat come. This is certainly not in my list till I flip through Alan Ooi Y3K New Year Cookies book. I do see this cookie popping up at bazaar sale, it look so white and neat and I wonder how it taste like.
And guess what? The main ingredient for this cookies is shortening and I’ve a big can shortening at home (leftover from my Wilton class) and I also have almond flakes too! Since this recipe does not require egg, it’s much easier to control the amount I want to do, I end up doing 40% of the recipe.
This is not the usual almond cookie, the structure is more compact within, the outer crust is also harder and inside remain crunchy. It is filled with the fragrance of toasted almond flakes.
70g icing sugar
1/4 tsp salt
120g plain flour
60g toasted almond flakes
1. Beat ingredient A in a mixer until smooth.
2. Add in ingredient B and C.
3. Stir till well incorporated to become a soft dough
4. Roll between sheets of plastic to about 1cm thick.
5. Flour cookie cutter with some flour and cut into round discs.
6. Bake in pre-heated oven at 160 degrees for 20 mins.
7. Cool well before storage.
Recipe adapted from Alan Ooi Y3K New Year Cookies Book
1. Use a round cutter, as the dough is quite soft, the cut-out cookie will be easily distorted during transfering etc.
2. Use minimal utensils, remember shortening is very oily! Wipe with kitchen towel before washing.
3. I toasted the almond flakes during the preheat session.