Almond Cookies

                              

Been baking peanut cookies last year, this year trying to make almond cookies. The result is good as peanut cookies.

Adapted from : breadetbutter
(Makes approximately 50-60 cookies, depending on size)

100 gm ground almonds
150 gm plain flour
75 gm caster sugar (you may adjust the sugar accordingly)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch salt
100 ml corn oil, or other flavourless oil (you may need a little more/less oil depending on the climate you are in)
1 egg yolk, beaten
Some almond flakes

Method: 

1. Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer.
2. Add the ground almonds to the flour/sugar mixture.
3. With your mixer on medium speed (with the beater attachment),* slowly trickle in the corn oil into the bowl containing the flour/sugar/almonds. Mix until a dough forms. You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. 
4. Pre-heat the oven to 180C.(adjust accordingly to your type oven)
5. Roll the dough into 8 gm to 10 gm  per balls, and place on a baking tray lined with parchment paper/a silpat mat. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk and place the almond flakes on top.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack, then tuck in.

* You don’t need a stand mixer to do this, you can use a handheld mixer/food processor/a spatula.