Chinese Almond Cookies

Chinese New Year Almond Cookie

Adapted from My Secret Recipe Series: New Year Cookies by Alan Ooi
Makes approximately 50-60 cookies, depending on size

100g ground almonds
150g plain flour
100g caster sugar (I might cut down the sugar to 75g next time, as I prefer a less-sweet cookie)
3/4tsp baking powder
3/4tsp baking soda
pinch salt
100ml corn oil, or other flavourless oil (you may need a little more/less oil depending on the climate you are in)
1 egg yolk, beaten

1. Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer.
2. Add the ground almonds to the flour/sugar mixture.
3. With your mixer on medium speed (with the beater attachment),* slowly trickle in the corn oil into the bowl containing the flour/sugar/almonds. Mix until a cohesive dough forms. 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 it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. It’s rather dry here in London at the moment, so I had to use an extra 10ml of oil before the dough came together.
4. Heat the oven to 180’C.
5. Roll the dough into ~2.5cm balls, and place on a baking tray lined with parchment paper/a silpat mat. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack, then tuck in.