杏仁酥饼

Lets see what I've baked for this year Chinese New Year? kuih bangkit, sago cookies, green pea cookies, green pea sesame cookies, 'black gold' pineapple tarts, traditional pineapple tart, melt-in-the mouth pineapple tarts and today almond crunch!! Think I will stop CNY cookie baking as I'v run out of small containers ;) 

Almond Crunch

Recipe source : 'Baking Code' by Alex Goh
Ingredient

• 100gm unsalted butter
• 90gm sugar
• pinch of salt
• 1 egg
• 1/2 tsp vanilla paste
• 230gm plain flour
• 1/2 tsp baking soda
• 20gm ground almond
• 60gm nibbed almond
• egg white for glazing
• whole almonds for garnishing

Method

1. Cream butter,sugar and salt until fluffy.
2. Beat in egg until well combined. Beat in vanilla.
3. Sift in flour and baking soda and beat till just combined. Beat in ground almond.
4. Fold in nibbed almond.
5. Divide dough into 10gm each. Roll in balls. Place on lined baking sheet.
6. Brush cookie with egg white and place a whole almond on top. Press down slightly.
7. Bake in preheated oven at 180 deg cel for 25mins until golden brown.