Malay-Style Almond Cookies
The easiest low-sugar, low-fat cookies, perfect for the lazy When making these cookies, I halved the sugar, so the result is a mildly sweet flavor...... I don't like overly sweet cookies, and this way they feel just right—even if I eat a few extra, I won't get tired of them.
Ingredients
Steps
Prepare all the ingredients in advance.
Mix almond flour, all-purpose flour, powdered sugar, baking powder, baking soda, and salt evenly.
Add 1/4 cup of vegetable oil first and mix well. Then continue adding while stirring until it forms a dough (the total amount is about 1/2 cup).
Use a small spoon to scoop out uniform amounts of dough, slightly knead them into ball shapes, place them on a baking tray lined with parchment paper, and gently press them down.
Dip almonds into the egg wash and press them onto the cookie surface (dipping in the egg wash prevents the almonds from falling off).
Brush another layer of egg wash on the cookie surface (this makes the baked color look better).
Preheat the oven to 180°C. Bake the cookies in the middle rack for about 10 minutes until golden brown (the original recipe says 15-20 minutes, but 10 minutes was enough for me because I made mine smaller. Everyone should observe during baking and adjust the time as needed to avoid overbaking).