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Easy To Make, Melt-In-Your-Mouth Almond Cookies

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Buttery, a little bit crumbly, with a warm almond flavour – almond cookies are a hot favourite during festivals like Hari Raya. And once you pop one in your mouth, it’s hard to stop yourself from taking another… and another. Today, we have a family recipe for almond cookies lovingly contributed by Malaque Mahdaly! According to her, this recipe is easy to make, a family favourite, and even if you don’t want to use almonds, you can substitute it with chopped cashews or other additions.

Tip from Malaque: You might be tempted to eat the cookies right after they’re done, but you absolutely have to let these cookies cool first before doing anything with them. Otherwise your cookie creation will crumble easily!

This recipe yields about 80 to 90 small almond cookies. Enjoy!

INGREDIENTS

  • 250g unsalted room temperature butter
  • 100g granulated white sugar
  • 2 cups of plain, all-purpose flour
  • 325g of chopped almonds
  • A capful of vanilla essence

METHOD

  1. Mix butter, sugar and vanilla essence in your Chef XL Titanium, using the paddle whisk attachment. When it’s well blended, you’ll know because the mixture has turned a fluffy pale yellow.
  2. While the mixer is still going on, add in flour by the spoonfuls.
  3. Add in chopped almonds and increase the mixing speed
  4. Chill the dough for an hour in the fridge. Tip: It’s really much easier to work with chilled dough so the butter (and the mixture) doesn’t melt when you’re working with it.
  5. Take the dough out and place it on greaseproof baking paper.
  6. Roll it out until it is 1cm thick.
  7. Use a cookie cutter and cut out small circular cookie shapes. Place the shapes on greaseproof baking paper.
  8. Bake it in the oven for 20 – 25 mins at 160 degrees.
  9. Let it properly cool and set before carefully storing them in an airtight container.
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