These almond cookies are super easy to make, cheaper and more yummy than the commercial ones. My recipe is from Sonia of Nasi Lemak Lover, with minor adaptations.
*refer to original blog posting
1. Reduced sugar to 60g
2. Instead of almond meal (which is finely crushed/grated almond), I used whole blanched (skin removed) almonds. I toasted them in the oven at 180 degrees for 10 minutes, placed them in a big plastic bag and started smashing the almonds up with an heavy object (think hammer). Place some newspaper on your kitchen floor before crushing your almonds. This helps cleaning later in case loose almond bites escape from your bag.
3. Reduced salt to 1/4 tsp
Instead of rolling out dough and using a cutter, I just used a bottle cap from any plastic/PET bottles. Wrap cling wrap around the bottle cap and press cap into dough mixture. Level the bottle cap and drop the dough onto a lined baking tray. It is important to have approximately equal amounts of dough per cookie to ensure even and thorough baking.
To check if the cookies are done, they should be dry to touch and break apart with a jab from the toothpick. The easiest way is to pop one in your mouth (if it's not too hot of course)
If you like crunchy, crispy, buttery almond cookies, this recipe is definitely a keeper. Place in them neatly in a container ($1.10 from NTUC) and you can share it with your loved ones.