almond cookies

Raya Recipes: Almond Cookies That’s Easy And Tasty!

CategoryCooking MethodTags, , , DifficultyBeginner
Yields1 Serving
Yields1 Serving

If there’s one time of the year that your favourite stand mixer is being put to good use, we’d safely bet that Hari Raya, Chinese New Year and Deepavali would be one of those instances! In less than a month, Hari Raya Aidilfitri will be widely celebrated by muslim around the world. What’s not to love about Hari Raya festivities if it isin’t for the savoury food and the sweet kuih rayas? From the likes of Kuih Tart Nenas, Almond London, Kuih Makmur, Biskut Suji to the all time favourite Biskut Sarang Semut, there’s definitely something for everyone.

For this raya cookie edition, we’re going a little bit a little bit buttery, crumbly, with a warm almond flavour – almond cookies! A hot favourite during festivals like Hari Raya, once you pop one in your mouth, it’s hard to stop yourself from taking a second, or third helping. A family recipe lovingly contributed by Malaque Mahdaly, 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 walnuts!

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

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

Instructions

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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This recipe uses Kitchen Machines

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