Almond Cookies Recipe Compilation

This round experimenting different types of almond cookies recipe that is short listed from the web, here is our compilation and our honest review on each recipe we tried.

Almond Cookie Recipe I


200g All-Purpose Flour
200g Ground Almond Powder
80g Icing Sugar
1 teaspoon Baking Soda
0.5 teaspoon Baking Powder
0.5 teaspoon Salt
138g Vegetable Oil.
1 teaspooon of Vanilla Extract

Egg Wash: 1 yolk + 1 tablespoon milk
Topping: Diced Almonds / Almond Flakes / Half Almond

Sift all dry ingredients then make a well and pour the Vegetable Oil in and mix well. Cut or roll into 1cm thick shapes. Arrange on baking tray, brush on egg wash and decorate with any almond toppings. Pre-heat the oven to 160°C. Bake for 10mins to 20mins (varies depending on cookie size) or until slightly light brown.

Let it cool and store in airtight container. ENJOY!!!!!!

Lesson learnt and honest review:
- The dough is crumbly and a little hard to handle.
- Texture and flavour of the cookie has more distinct almond flavour with slight hint of salt.


Almond Cookie Recipe II

220g Shortening
110g Icing Sugar (powdered sugar)
1 teaspooon of Vanilla Extract (Best to use Almond Extract)
0.4 teaspoon Salt
130g Corn Starch
200g All Purpose Flour
100g Diced Almonds (Lightly Toasted)

Sift all dry ingredients and set aside. Mix Shortening, Icing Sugar, Salt, Vanilla Extract until smooth. Add in Dry ingredients including the Diced almonds and mix until well incorporated. Cut or roll into 1cm thick shapes and arrange on baking tray. Bake for 10mins to 20mins (varies depending on cookie size) or until slightly light brown.

Let it cool and store in airtight container. ENJOY!!!!!!

Lesson learnt and honest review:
- The dough is soft and easy handle.
- Flavour of the cookie has needs to be boosted with Almond Extract. Texture of the cookie is can be discribe as more close to melt in the mouth type of cookie.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Almond Sardie Cookie Recipe

This recipe makes approc 30 pcs of roll-out and cut-out cookies.


Cookie Recipe
230g Butter (softened)
0.5 cups Icing Sugar
2 tablespoon Milk
2 teaspoon Vanilla Extract
2.5 cups All-Purpose Flour
1 teaspoon Salt
0.75 cups of Ground Almond Powder

Cream together butter and Icing Sugar. Add milk, Vanilla Extract and mix well. Sift in Flour and Salt and mix until incorporated. Sift in Ground Almond Powder. Roll out the dough and use cookie cutters to cut them out in to desire shapes.

Pre-heat the oven to 170°C. Bake on silicon mat for 8mins to 10mins or until slightly light brown.

Let it cool and you'll be ready to decorate your cookies. ENJOY!!!!!!

Some tips from us after our 1st attempt:
- If the dough is dry, add 1 teaspoon of Milk and as much as needed.
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Witch Fingers Pâte sablée (French short pastry crusts)

Pâte sablée is the richest of the French short pastry crusts. It's the best pastry to use for making little fruit tarts, lemon tarts and custard tarts. It's a little tricky to make and handle. It does makes gorgeous cookies, not completely similar to shortbread cookies. It's finer and more delicate.

Happy belated Halloween! Made this on the 30th Oct with a twist to suit the mood. Witch Fingers it is!


Approx 20 cookies (depends on the size of the fingers you're moulding)

Ingredients:
125g All Purpose Flour
50g Icing Sugar
1 pinch of Salt
1 Egg Yolk
1 teaspoon Vanilla Essence
100g Butter
1 teaspoon Baking Powder
50g melted Chocolate
20 Almonds (removed almond brown skin, by blenching the almonds in hot boiling water for 2 mins)

Step By Step
1. Mix Egg Yolk, Vanilla Essence and set aside.
2. Mix All Purpose Flour, Icing Sugar, Salt and make a well in the middle. Put in the butter in the middle and rub the butter in until well combined.
3. Add the Egg Yolk mixture and mix until you have a homogenous dough or until it is completely smooth.
3. Roll it into a ball, wrap in kitchen clingfilm and refrigerate for about an hour.
4. Pre-heat the oven at 200°C.
5. Shape the shortbread to fingers and press in the Almond as fingernails.
6. Bake in the over for 15mins or until it is slightly brown at the edges.
7. Remove and while it cool thinly coat the inner fingernails with melted chocolate.

Picture without the outline with melted chocolate.

After edding on the melted chocolate outline of the fingernails. Mmmm... i'll add some sticky thicken strawberry jam at the end of the finger to make it more scary, that will be next time.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Condensed Milk Bread Recipe (includes steps & different varieties ideas)

The pretty dreamy look of this bread that have been popular for a while among bakers catches my eyes, but was holding back due to my mooncake exploration planning which the blog post is in progress!

Coming back to this recipe, I prefer this bread over the other 1st bread recipe Xtreme Express Bread / Buns / Rolls Recipe. WHY? This is way more soft, fluffier, and doesn't have the strong yeast smell/taste.


It's so pretty that you wouldn't believe this recipe only takes approx 110mins or 130mins! Best part you very little time working on it most of the time waiting for the dough to proof.

Bread Dough
200g Bread Flour
15g Condense Milk
120g Fresh Milk
20g Castor Sugar
3g Yeast
3g Salt
20g Unsalted Butter (room temp)

Place all ingredients for bread into a mixing bowl use a dough hook to knead for 10 mins or until dough is shinny.

Remove and shape into a ball. Grease the mixing bowl, place the ball of dough and cover it with Clingwrap and let it proof for 30 mins or double in size.


While waiting let's prepare the other ingredients~

Condense Milk Glaze
20g Condense Milk
20g Unsalted Butter (room temp)

Mix Condense Milk glaze ingredients until smooth.


Final Egg Wash
1 Egg
1 teaspoon Vege Oil

Beat Egg with Vege Oil and strain through a sift before use. You can use any glaze that you have left over from other bakes.

Next, prepare a greased bundt pan or a chiffon tin.

After all these you still have time to play with your phone or laptop.

When 30mins is up, punch down the gas and roll the dough into a rectangle.


Glaze the dough generously with the Condense Milk Glaze. Don't move the rolled dough yet! Cut them in cubes like how you cut pizza by using pizza cutter / baking spread tool / knife / anything that would do the job.

Artistically arrange the dough cubes around the inner ring and building upwards of the greased bundt pan.


Cover it with Clingwrap and let it proof for 40 mins.

5mins before the second proof is completed. Preheat overn to 170ºC.

When 30mins is up, brush egg wash onto the bread and sprinkle your toppings.


Bake for 25mins. Remove from oven and dust it with icing Sugar. When it is totally cool you may wanna dust it again with icing sugar, as the previous one would have melted.

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Below is my creations: All here to share! Will update more soon as i get inspired. Below are the experimented best approx weight of other required ingredients to give this recipe a twist. You may add as much as you & your love ones like!

Cranberries & Almond Condense Milk Bread
For Topping
50g Cranberries
70g sliced Raw Almonds

Part of the topping can be used as filling sprinkles to be added on after glazing the dough generously with the Condense Milk Glaze.


Dark Chocolate Crumble Condense Milk Bread
For Topping
40g All Purpose Flour
4g Unsweeten Cocoa Powder
35g Brown Sugar
25g Butter (room temp)
50g Dark Chocolate Droplets

Mix All Purpose Flour, Unsweeten Cocoa Powder, Brown Sugar, Butter until well combine. It'll look like Crumbs, stir in Dark Chocolate Droplets and set aside to use after glazing the second proof.

Part of the topping can be used as filling sprinkles to be added on after glazing the dough generously with the Condense Milk Glaze. However, sprinkle only the cumble without Dark Chocolate Droplets. Also, be caution not to sprinkle too generously as it will break the structure apart.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~