Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts
Monday, January 27, 2014
Almond Cookies Recipe
A few more days to CNY and the frantic baking starts... Ok not really, this recipe is so easy that you can yield lovely cookies in an 1h flat.
Tuesday, July 2, 2013
Lemon Curd Tart Recipe
With the hot weather, one naturally craves for a light and quick dessert. Using an sweet buttery almond-based tart with an extra sprinkling of toasted almond meal topped up with tangy lemon curd is the natural way to go.
Tuesday, June 11, 2013
Dark Chocolate Almond Tart Recipe
A sweet buttery crust coupled with dark chocolate and roasted almonds; you really can't go wrong with this combination.
Crispy Almond Cookies Recipe
This post can be dated back to the Chinese lunar new year this year. I have just gotten my oven and was looking for easy-to-bake goodies to give my family and friends.
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.
Ingredients
*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
Method
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)
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.
Ingredients
*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
Method
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)
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