Almond Cookies

Baked these Almond Cookies after dinner tonight. Verdict: the almond scent is so nice and the cookies are yummy. Rachel said the texture is not as crumbly as they look. They are "biscuity" instead. LOL. I like the soft and melt in the mouth texture. 

Both girls helped me to lay the little paper cups on the baking tray. And while I was rolling the dough into cookies, Reann kept me company by helping me to arrange the cookies orderly in the tray and counting them. She tried counting several times but still couldn't get the number right :P But I think she had great fun rendering her assistance, especially the last part after I applied egg wash on each of the cookies. She helped me to drop some almond bites on the cookies to decorate them :)

The recipe for the Almond Cookies comes from j3sskitch3n and I yielded 51 cookies (Reann counted them again after they came out from the oven and managed to get the number correct, finally!) :)

Ingredients:
150g self raising flour (Note 1)
60g icing sugar
80g ground almond
80g diced almonds (Note 2)
100g canola oil
1/2 tsp almond essence
Egg yolk for egg-wash

some diced almonds for decoration

Method:
1. Sift together flour and icing sugar, add in ground almond and diced almonds, mix well.

2. Mix almond essence into  oil and stir well.

3. Mix both ingredients together to form a soft dough. 

4. Shape into small round balls and place into small paper casing and press it slightly.

5. Brush with egg yolk and decorate with diced almonds and bake in a preheated oven at 170°C for 15-20 mins or until slightly brown. (Mine took only 13 mins at 165°C) 

6. Cool completely on wire rack before storing into airtight containers. 

Agnes' Notes:

1. I realised that my self-raising flour had expired. Hence, googled for substitution and followed the instructions as follow: For every 1 cup (100g) of all-purpose flour, mix with 1.5 tsps baking powder and 0.5 tsp salt. I needed 150g i.e. 1.5 cup. Hence, multiplied the baking power and salt by 1.5Xs to get the self-raising flour needed for these cookies.

2. I roasted the diced almond for 10 mins at 120°C in advance and let cool before using.