MELTED ALMOND COOKIES

Makes approximately 50 cookies, depending on size

100g ground almonds
150g plain flour
75g caster sugar
3/4tsp baking powder
3/4tsp baking soda
pinch salt
100ml vegetable oil, or other flavourless oil*
1 egg yolk, beaten
Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your
stand mixer.
Add the ground almonds to the flour/sugar mixture.
With your mixer on medium speed, slowly trickle in the oil into the bowl containing the
dry mixture. Mix until a dough forms*.
Heat the oven to 180C.
Scoop the dough using a teaspoon and roll the dough into a ball, and place on a
baking tray lined with parchment paper. Repeat until all the dough is used up.
Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
Bake for 15-20 minutes, or until the cookies become slightly golden.
Leave to cool before eating!
*You may need more or less oil depending on the humidity/moisture levels
the aim is to reach a dough which is just able to hold its shape (and doesnt
crumble) when you attempt to roll it into a ball.

MELTED ALMOND COOKIES

Recipe as adapted from Nonya Recipe Book

Ingredients:
100g icing sugar (75g)
150g plain flour
( I used self-raising & omitted baking powder & baking soda)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
50g almond powder
150ml canola oil
1 tsp vanilla essence
Method:
Mix all dry ingredients into a big mixing bowl, combine well.
Add the vanilla essence and oil, and knead into a dough.
Roll it out and cut into desired cookie moulds.
Bake in a preheated oven of 180C for about 15-20 mins.
Allow to cool and store in an air-tight container.