Chinese New Year Almond Cookies

These days I find it harder to follow recipes as I often dabble with extra stuff here and there. I hardly measure salt and flour at times :)

I love this cookie. Since young and till now. I love it with some almond bits in it so I can bite and still enjoy the crunchy feel.

Ingredients:

150g self raising flour

80g almond meal

70g icing sugar ( made from tmx)

80g almond pieces

100g grapeseed oil

1/2 tsp vanilla essence

1/4tsp salt

Volume baking:

to yield approx. 220 cookies:

600g self raising flour

320g almond meal

320g almond pieces

230g icing sugar

400g grapeseed oil

2TBs vanilla essence

1tsp salt

to yield approx. 140pieces:

450g self raising flour

240g almond meal

240g almond pieces

180g icing sugar

300g grapeseed oil

1.5 TBs vanilla essence

1/2 tsp salt

Method:

1. Sift flour and icing sugar, add in almond meal and mix in tmx Sp 5, 5s

2. Mix in vanilla essence and oil. I use the pulse function to get it into the right mix

3. Empty all contents into the thermomat and start bringing them together. It is crumbly but will come together nicely.

4. Roll into small balls and place on baking tray line with baking paper

5. Bake in preheated oven of 170C for 15-20minutes or until lightly brown. I started preheating only after halfway rolling the balls as it took some time to get them all rolled into that small size.

6. I omitted the egg wash but you can still do it with the yolk for a nicer finish.

Verdict: love it!