Skip to main content

Almond Sable Cookies ~ 杏仁奶油曲奇饼

 

These Almond Sable Cookies are a must try during this holiday season, it's a Christmas Butter Time Cookie.  I have posted a simpler recipe before, French Butter Cookies, but this recipe that I am sharing with you today has almond meal and I added in Cointreau to give some oomph to the flavour.








Almond Sable Cookies  ~   杏仁奶油曲奇饼 (adapted from 'here')
Ingredients
  • 160 gm butter
  • 80 gm icing sugar
  • 2 egg yolks
  • 2 tsp Cointreau
  • 200 gm plain flour
  • 50 gm almond meal
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 egg yolk for egg wash  
Method
  1. Cream the butter and sugar till well incorporated.  
  2. Add in the egg yolks, one at a time.
  3. Sift in the plain flour, baking powder and salt.  Mix well with a spatula.
  4. Mix in the almond meal, followed by the Cointreau.
  5. Dough is sticky.  Roll out the dough to about 1/4 inch thick, in between two plastic sheets and place in the freezer to harden, about 30 mins.
  6. Cut out the dough with a cookie cutter (4.5 cm dia.)  Place the cookies on a parchment lined baking tray and put the whole tray into the freezer for about 10 mins.
  7. Lightly brush the cookies with egg wash, twice.  Then with the back of a fork, draw a criss-cross pattern on each cookie.
  8. Bake in a preheated oven @ 180 deg.C  for 15 mins. till golden brown.  Let cookies cool on a wire rack before storing in an airtight cookie jar.
  9. Yield :  36 cookies



Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe