Ingredients
200 g (7/8
cup) butter, room temp
100 g (1/2
cup) icing sugar
50 g egg
white, from 2 medium-sized eggs
220 g (1 and
3/4 cup) all purpose flour
2 tsp custard
powder
50 g (1/2 cup)
ground almond
For the
topping~
50 g(1/2 cup)
almond flakes
2 egg yolks +
2 tbsp fresh milk
Method
01 Preheat
oven to 180 C.
Place the
butter and icing sugar into your mixer bowl. Cream on low speed for 2 mins.
Scrape down the bowl then continue to beat on medium speed for 5 mins until
light and fluffy.
02 Add the egg
white and mix on medium speed for 2 mins. Then add in the ground almond and mix
on medium speed for 3 mins. Sift in the flour and custard powder. Mix on low
speed until you get a wet and soft dough, about 2 mins.
03 Line your
baking trays with parchment paper. Divide the dough into 2 portions. Spread 1
portion into the first tray. Level with a spatula. Then place a plastic sheet
over the dough and roll evenly with a rolling pin until it's about 2 mm
thickness. Remove the plastic. Repeat with the second tray.
04 Bake the
first tray in the preheated oven at 180 C/350 F for 5 mins.
Remove from
oven and use a sharp knife/pizza cutter to slice into your desired shapes.
(squares/rectangles/diamonds)
05 Brush the
top with the egg yolk-milk mixture and place 2 pieces(or more) of almond flakes
on the top of each slice. DO NOT brush the whole tray at one go, it will dry up
too quickly.
Brush 2 or 3
slices, place the almond flakes then brush the next 2 or 3 slices.
Repeat until
the whole tray is done.
06 Return the
tray to the preheated oven (180 C/350 F)) and bake for another 15 mins or until
the cookies turn golden brown. Rotate the tray one or two times during baking
for even browning.
When done,
remove from the oven. Transfer cookies to a wire rack to cool. When cooled,
store in an air-tight container.
Notes
These cookies
will keep for up to 3 weeks in an airtight container at room temperature.
You can use
your favorite cookie cutters to make these cookies, if desired.
Recipe adapted from FB :
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