Almond Crispy Cookies 杏仁脆饼
Recipe source : Adapted from Y3K Magazine, issue 40, 1/2 - 2008
I was intrigued when I saw this recipe in the magazine. No butter, no sugar and no eggs! Using just a pinch of salt is all the seasoning used for this cookie. This is very suitable for those whose health does not permit them to consume sugar and fat, but I suppose kids will not like to eat this cookie which is not sweet at all.
The first batch of cookies were rolled out too thinly, resulting in them being too crumbly. They sort of like disintegrate when I shifted them around. So, for subsequent batches, I rolled out the dough to a thickness of at least 3/4cm for easier handling. The result was better. The cookies were firmer, but still, you've got to handle them with care!
So without sugar, butter and eggs, how was the taste like ? Well, my hubby said it was bland. He prefers his cookies sweet. My youngest son did not try this at all because he was only hankering for pineapple tarts and more pineapple tarts! However, I personally find the taste very natural with just a hint of saltiness. The almonds were very crunchy and fragrant with every bite. I like them! Perhaps, you need to acquire a taste for these sugarless cookies.
300g plain flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
150g almond nibs, toasted
150ml cooking oil ( original recipe used 180 ml )
For glazing1 egg yolk ( lightly beaten )
For decoration100g almond nibs
1. Place all the ingredients in a big mixing bowl. Combine well to form a dough.
2. Roll out the dough to thickness of about 3/4 cm and cut into desired shapes using cookie cutter.
3. Arrange on lined baking trays or greased baking trays.
4. Glaze with egg yolk and sprinkle some almond nibs on top.
5. Bake in a preheated oven at 170 degree C for 15 to 20 minutes or until golden.
6. Cool well and store in air-tight containers.
7. Made 45 pieces.
I am submitting this post to Bake Along - Chinese New Year Cookies