Chinese Almond Cookies

Dear Cheap Labounie Shoes,

I would like to thank you for your persistent out-of-context comments. Realising that this may just be my problem in the level of intelligence, i took the courage and consulted my girlfriends. As if had a head triple the size of an alien, they stared at me outrageously. After about 45 minutes of torment on my pride,  they kindly acknowledged my stupidity and told me that your comments were purely spams.  Despite my doubt that you are a can of spiced ham, i decided that your persistence deserves a definitive answer in order for us both to move on.

I politely decline.

Sincerely,
Jes

This recipe was long due. About 2 month long. And from this, i learn one special lesson. A lesson i'll always remember to tell my children about.

Never underestimate laziness. 

This was why my soap dispenser took months to refill. (i leave the rest to your imagination)
And why we all have "hot pockets" in our pantry.

 Nevertheless, let me introduce you to my cousin "Emily". She has just begun falling in love with photography. And to be honest, she's already better than me. More photographs from her in the future (cross your fingers!)

Chinese Almond Cookies
(makes about 20)

75g self raising flour
35g icing sugar
80g whole almonds
50ml corn oil
1/2 tsp almond essence
Egg yolk for brushing
Almond slices for decoration (optional)

Preheat oven at 170C.
Roast almonds to bring out its flavour. (roast at 170C for 5 minutes, shake the pan and roast for another 5 minutes).
Place the almonds in the food processor. Grind them just enough till half of it are diced and half of it are grounded.
Sift the flour and icing sugar, add in the almonds and mix well.
Mix almond essence with corn oil.
Combine the two together into a smooth dough.
Shape into small round balls and press them down slightly as you line them up on a baking sheet lined with parchment paper.
Decorate with almond slices and brush with egg yolk.
Bake at 170C for 15-20 minutes until golden brown.
Cool completely and store in airtight containers (keep for 2 weeks or more).

More overdue posts coming up :)