IMG_6146ensuing my last almond cookies bake, i couldn’t get my mind off how crisp and addictive it was (❁´‿`❁)✲゚ … and so i continue with the obsession of incorporated-nuts cookies (っ˘ڡ˘ς)

Recipe adapted from messy witchen (further adapted from Debbie Teoh (Flavors magazine 2009))

Ingredients (makes 30 – 35 biscuits)

90g plain flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon baking powder

75-80ml peanut oil
40g icing sugar
1/4 teaspoon salt (original recipe ask for 1/8 teaspoon)
1/2 teaspoon vanilla essence (optional)
40g walnuts, roasted and coarsely ground

1 egg yolk, lightly beaten (egg wash)


IMG_6143– Sift flour, bicarbonate soda and baking powder together. Put aside
– Place oil, icing sugar, salt and vanilla essence (optional) in a mixer bowl. Mix on medium speed until salt dissolves
– Add flour mixture and walnuts
– Mix to form a soft and pliable dough. Add a little oil if mixture would not bind
– Preheat oven to 170oC
– Divide dough into 10g portions and roll into balls. For our case, we roll the balls into about 2cm diameter
– Using the back of a spoon, press lightly on the dough to flatten into discs. Brush with egg wash
– Bake for 15-20 minutes or until golden brown

Personal notes: 

IMG_6144– i shaped my cookies into little walnuts by shaping the cookie into teardrop shape, and then using the back of tweezers to make indentations and pinching strips of dough to resemble the coarse surface of walnuts
– my cookies were baked for 18 mins in total

IMG_6145not very pretty… but crisp crisp crisp… aromatic….. it’s just fantastic…   ꒰ღ˘‿˘ற꒱❤⃛.. and i know these will not last to CNY…

I am submitting this post to Bake Along #57 ~ Chinese New Year Cookies hosted by Joyce of Kitchen Flavours

bake along


Pollution index: and finally the sun is out in Singapore


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