These almond flake cookies are a delightful treat, combining the nutty flavor of toasted almonds with a crumbly, melt-in-your-mouth texture. Perfect for tea time or as a snack, they are easy to make and require simple ingredients. The recipe uses peanut oil for a unique twist, and the cookies are baked to perfection with a golden bottom and pale top.
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Toast the almond flakes over medium-low heat until lightly golden. Remove and cool completely.
In a large bowl, combine all-purpose flour, corn starch, almond flour, salt, and sift in the icing sugar. Whisk until well combined.
Add the toasted almonds and gradually pour in oil while mixing with a spatula or spoon until the mixture is crumbly. Use clean hands to knead until a soft, non-sticky dough forms.
Place the dough on a silicon mat, place a piece of baking paper on top, slightly press it flat, and roll it to about 1.3cm thick. Use a 2” round cutter to cut out shapes and place them on the baking sheet. Re-roll the scraps and repeat.
Bake for 20-25 minutes at 160°C until the bottom is lightly golden and the top is pale.
Let the cookies cool completely and store them in an airtight container.
Ensure the almond flakes are completely cooled before adding them to the dough to prevent the dough from becoming oily.
Use a silicon mat and baking paper to make rolling and cutting the dough easier.
Keep an eye on the cookies while baking to avoid over-browning.
Can I use a different type of oil?
Yes, you can substitute peanut oil with another neutral oil like vegetable or canola oil.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I use whole almonds instead of almond flakes?
Whole almonds can be chopped and toasted as a substitute for almond flakes.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend, but the texture may vary.
What is the ideal thickness for the cookies?
The dough should be rolled to about 1.3cm thick for the best texture.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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