Almond Cookies 杏仁酥饼[82]

Almond Cookies 杏仁酥饼

  • Servings: 12 cookies
  • Difficulty: easy
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Almond Cookies 杏仁酥饼

Adapted & Modified from Alan Goh

I love to bake cookies but for obvious health reason, I only ate 2-3 pieces of cookies a day. So I am always on a lookout for reccipes that can be easily cut down and experiment to find out the right baking time to bake for 2-3 persons. This recipe by Alan Goh allows me to modify it to bake a small batch to be consumed within a day or two. I have used more almond than recommended in the original recipe because that is what I have left and sincce I do not have almond flakes (for topping), I left it out too.

Storage: This cookies can be stored in a airtight container for up to 4 days.


  • 30g self raising flour
  • 16g icing sugar
  • 35g ground almond
  • 20g vegetable oil (I used grapeseed oil)
  • pinch salt
  • 1 beaten egg yolk for glazing


  1. Preheat oven to 170°C and line the baking tray with baking paper.
  2. In a mixing bowl, sift in the flour, salt and icing sugar. Add in the ground almond and mix well.
  3. Make a well in the center of the dry ingredients and add in the oil. Using a spatula, bring the ingredients together to form a dough.
  4. Take a teaspoon of the dough and roll into a ball. Place it on the baking sheet and press down lightly to about 1.2-cm thickness. Alternatively, you can roll out the dough and cut with a cookie cutter. Brush the top of the cookie with egg yolk. This recipe will make about 12 2.5×1.5 cookies.
  5. Bake for 16 minutes or until slighly brown, the color will deepen after a while. Set aside for 5 minutes before transferring them onto a wire rack to cool completely.


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