Friday 8 January 2016

Almond Cookie Stick 杏仁饼干条

Chinese New Year is just one month away and I belief many of you must have already gotten yourselves busy. To kick start the Chinese New Year baking frenzy, I am introducing something slightly different this time. When you have so many similar recipes like pineapple tarts, love letters, and kuih loyang, you just have the urge to do something different that makes you stand out. I got this almond cookie stick idea from Awayofmind blog and marries this with the almond biscotti concept. The result is an elongated cookie instead of the usual round but without the need to double bake the cookie like an almond biscotti.

I am pretty pleased with the taste and shape of this creation. This crunchy almond cookie stick is buttery and at the same time, smells like toasted almond.  The long stick makes it convenient to munch on. My only grouse is that the cookie tends to break easily when an almond slice got in between. Therefore, I suggest you make this wider and thicker than what you see here for better support. The broken cookies...erm...well,....most of it went into my tummy already. Yummy, yummy!

Almond Cookie Stick 杏仁饼干条


80 g flour
30 g cornstarch
30 g ground almond
50 g castor sugar
60 g butter, room temperature
1/2 egg
1 tsp vanilla essence
30 g almond flakes, toasted

Cooking Instructions

1. Toast almond flakes in oven at 150C until golden and fragrant. Sieve flour, cornstarch and almond meal together.

2.  Cream butter and sugar. Mix in eggs followed by vanilla essence.

3. Add in dry flour mixture and combine well. Lastly, add in almond flakes and combine well.

4. Separate dough into two batches. Cover top and bottom with a piece of parchment and roll each batch of dough into a rectangle. The size is entirely up to you. Mine was 1/2 inch thick but I suggest thicker so that it could hold better.

5. Freeze dough in freezer for about an hour. Remove and cut across the rectangle at about 1/4 inch apart (advisable to make thicker).

6. Arrange cookie dough on a baking sheet and bake at 170C for 15-20  minutes or until the sides are browned. Set aside to cool completely before storing in air-tight jars.

Also check out my Almond Crisps here:

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