Almond Cookies


Bake King Ground Almonds               200g 
Bake King Strip Almonds                   200g 
Unsalted Butter, Room Temperature  250g 
Bake King Vanilla Essence                  1 tsp 
Icing Sugar                                        125g
Bake King Top Flour                          220g 
Salt                                                    ½tsp 
Egg White                                            1

Almond Cookies

  1. Dry fry the 100g of Bake King Strip Almonds in a frying pan till lightly browned for about 3 to 4 minutes. Remove.

  2. Dry fry 200g Bake King Ground Almonds for 3 to 4 minutes in a frying pan, stirring constantly, till the almonds are fragrant and lightly browned. Remove.

  3. Sift the Bake King Top Flour with the icing sugar and fine salt. Pre-heat the oven to 160 degress Celcius for 10 minutes.

  4. Mix the softened butter with vanilla essence, fried ground almonds and 100g of the strip almonds. Stir in the flour mixture and mix well to form a dough.

  5. 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. 

  6. 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.

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