- Dry fry the 100g of Bake King Bake&Cook Ingredients Strip Almonds in a frying pan till lightly browned for about 3 to 4 minutes. Remove. Dry fry 200g Bake King Bake&Cook Ingredients Ground Almonds for 3 to 4 minutes in a frying pan, stirring constantly, till the almonds are fragrant and feel lighter in texture.
- Sift the Bake King Top Flour with the icing sugar and fine salt. Pre-heat the oven to 160oC for 10 minutes.
- Mix the softened butter with the Bake King vanilla essence and the ground almonds and the fried strip almonds. Stir in the flour mixture and mix well to form a dough. Put the egg white on a deep plate and sprinkle remaining 100g strip almond on top. The egg white will ensure that the almonds do not fall off the cookies after baking.
- Shape the cookie mixture into small balls and put on baking trays lined with greaseproof paper. Press three strip almonds on top of each cookie. Bake in the oven for about 15 to 20 minutes till the cookies are cooked till fragrant and golden brown. If not crispy enough, bake a further 5 to 10 minutes. Cool and store in an airtight container for up to a few weeks.
|Bake King Bake & Cook Ground Almonds||200g|
|Bake King Bake & Cook Strip Almonds||200g|
|Butter, softened at room temperature (about 4 to 5 hours)||250g|
|Bake King Vanilla Essence||1 tsp|
|Icing Sugar or Fine Sugar||1 cup|
|Bake King Top Flour||2 cups|