Seaweed Sesame and Matcha Almond Cookies

Almond cookies for Chinese New Year

Seaweed Sesame and Matcha Almond Cookies

Almond cookies

Almond cookies

Chinese New Year is only a few days away. You know, CNY is all about food, families and more food. I know we are having eight dishes for CNY eve, Buddhist vegetarian for CNY day and more fine Cantonese home cook food at night. While I am leaving the main meals to my parents and my best friend Rach and her family, I am going to contribute some CNY almond cookies to the table and for our guests. They are not just meant for CNY, anyone can make them at anytime throughout the year in different shapes and form.

*WARNINGS – these little guys are highly addictive because they are so darn good!

Wish everyone a happy year of rooster!! Gong Hay Fat Choi!!

Matcha Almond Cookies (makes 12)

Ingredients

  • 75g wholemeal spelt flour
  • 1/3 tsp baking powder
  • 1/3 tsp baking soda
  • 50g almond meal
  • pinch of salt
  • 2 tsp matcha powder
  • 50g caster sugar
  • 1 egg yolk
  • 60ml oil
  • 10-15 roasted almond kernels

Preheat oven to 180 degrees. In one mixing bowl, mix sifted spelt flour, baking powder, baking soda, pinch of salt and matcha powder together. Whisk egg yolk, oil and sugar together before folding in mixed flour and almond meals. Use your hands to feel the ‘dough’. It may look crumbly in the bowl but when you roll the dough into a ball, it should be well formed and moist. After rolling the dough into a ball, place an almond kernel in the middle of each cookie ball. Make sure you leave some space between cookie balls to allow them to expand. Bake for 20 minutes or until the surface slightly brown. Leave it cool before serving otherwise it will crumble. Store in an air tight container.

Almonds cookies
almond cookies

Seaweed and Sesame Almond Cookies (makes 12)

Ingredients

  • 1.5 tsp white sesame
  • 1.5 tsp black sesame
  • 75g wholemeal spelt flour
  • 1/3 tsp baking powder
  • 1/3 tsp baking soda
  • 50g almond meal
  • pinch of salt
  • 2 tsp ALG Original
  • 40g coconut sugar
  • 1 egg yolk
  • 60ml oil
  • 10-15 roasted almond kernels

Preheat oven to 180 degrees.

Toast sesame seeds on a small pan until white sesame looks golden. In one mixing bowl, mix sifted spelt flour, baking powder, baking soda and pinch of salt together. Whisk egg yolk, oil and coconut sugar together before folding mixed flour, almond meals, sesame seeds and ALG Original. Use your hands to feel the ‘dough’. It may look crumbly in the bowl but when you roll the dough into a ball, it should be well formed and moist. After rolling the dough into a ball, place an almond kernel in the middle of each cookie ball. Make sure you leave some space between cookie balls to allow them to expand. Bake for 20 minutes or the surface slightly brown. Leave it cool before serving otherwise it will crumble. Store in air tight container.

Chinese New Year Almond Cookies

Almond Cooking for Chinese New Year

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