No mixer is required, just a big bowl and a spoon to mix everything together. Or simply use your hands.
The key ingredient here is almonds - ground almond and almond bits. If you have time, the best way is to buy blanched almonds (almonds without skin), roast them in the oven at 180 degrees for about 10 minutes before you ground or chop them up. This ensures a full-on almond flavour. If you don't have a strong blender, simply pop the almonds in a bag and hammer them away with a rolling pin.
That said, I am keen to cut corners with many other items pending on my to-do list. I bought ground almond and almond bites from Phoon Huat to reduce my workload. Alternatively, get them at any baking section of the grocery store.
These cookies are slightly crunchy due to the addition of almond bites but have a melt-in-the-mouth texture. If you like your cookies crunch-free, feel free to substitute almond bites with ground almond. To shape these cookies, use a bottle cap (from any 500ml or 1.5L PET bottle drink). Wrap the bottle cap with cling wrap and use it as a cookie cutter - easy-peasy, no need to weigh and shape each cookie individually.
I also omitted egg wash for simplicity. If you desire golden brown tops, mix 1 egg yolk with 1 tbsp milk to make egg wash and use it to brush the tops of cookies.
Ingredients
120g almond (I used 80g ground almond, 40g almond bites)
110g plain flour
1/2 tsp baking powder
45g icing sugar
Pinch of salt
50g unflavoured oil
25g melted butter
Method
1. Sieve flour, icing sugar, baking powder into a big bowl. Add in all other dry ingredients (almond, salt) and mix well
2. Add in oil and butter and form a dough. It may feel a little crumby but they will turn out fine. Press out dough and use cookie cutter to form cookies. Apply egg wash if desired
3. Bake in pre-heated oven at 170 degrees for 15-20 minutes.
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