Pin It


Chinese New Year Almond Cookies

Sunday, 7 February 2010

" favourite cookie texture is where when I hold it, it doesn't crumble in my hand that I have to be so careful with it. But when you pop it in the mouth and press it against your lelangit (a Malay word for palate), it crumbles/crushes, followed by a melt-in-the-mouth effect where your tongue and palate kept demolishing it. And that piece of cookie end with a push of saliva down my throat." I'm with you Quinn!!! When I ask people for peanut cookies during CNY, they always give me the crunchy type, but this is what I'm looking for - a cookie (well at least part of it) that will actually stick to your palate, that's the kind of texture that I like.

When I read Quinn's description of her peanut cookies, I just had to try it! The grinder I have is useless so I had to use ready ground nuts, and ground almonds was the only one I could find. In this case, Quinn's 2-2-1-1 ratio doesn't work as almonds are less oily compared to peanuts, so I had to use more lard. Yes, LARD, you heard me.


Lard is the secret ingredient here. Lard produces tender, flaky and melt-in-your-mouth cookies. It's not healthy I know, but we only get to eat this once a year! Anyway, too late, I just poped a few more into my mouth =)

almond cookies 1

Lard was commonly used in Chinese cooking (in the past of course). People are getting too health conscious nowadays. The wild boar used to rave about his grandma's meatballs and finally after many years, he was so excited to see meatballs at one of his family gatherings. After eating one, he had this disappointed face and told me it tasted different. Later, he found out from his mum that they stopped using lard. Lard does make everything better. Lard is actually pork fat and if you are worried that your cookies might taste like pork, I can assure you that they don't. But it smelt like roast pork when they were in the oven. I was abit confused and worried at that point. When I took them out of the oven, the wild boar told me they smelt like char siew puffs. Anyway, no pork smell and taste after they are cooled. And they are so melt-in-your-mouth yummy!

almond cookies

Ingredients: about 56 cookies
  • 180g ground almonds
  • 180g plain flour
  • 105g icing sugar
  • About 150g lard - cut into cubes
  • A pinch of salt
For glaze:
  • 1 egg yolk
  • 1 tsp milk
  • Place ground almonds, flour, salt and sugar in a food processor and pulse until well combined.
  • Add in half of the lard and pulse until well combined. Repeat until the mixture resembles chunky breadcrumbs.
  • Pour the mixture onto a clean surface and bring together the mixture to form a dough. (the dough will be a bit crumbly)
  • Shape them (each of my cookie dough weights about 11g), glaze and bake at 180°C for 15-20 mins.
  • Remove from oven, transfer to a wire rack and let cool completely before storing in an airtight container.

0 oink oinks...:

Post a Comment