Almond Sugee Cookies. Mix flour, ground almond and sugar. Add ghee spoon by spoon and form a soft dough. Now, make balls and place them on the baking tray, giving a little press with a fork. A sweet and salty treat that melts in the mouth, Almond Sugee Cookies are enjoyed during festive celebrations like Lunar New Year and Hari Raya. In a large bowl, cream butter and sugar until light and fluffy.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
Remove onto a wire rock to cool.
You can have Almond Sugee Cookies using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Almond Sugee Cookies
- You need 100 g of Unbleached All Purpose Flour,.
- You need 25 g of Semolina Flour,.
- It's 50 g of Powdered Demerara Sugar,.
- You need 1/2 TSP of Baking Soda,.
- Prepare 1/2 TSP of Baking Powder,.
- You need 50 g of Ground Almond,.
- You need 25 g of Almonds Coarsely Chopped,.
- Prepare 75 g of Canola / Peanut / Vegetable Oil,.
- Prepare 1 TBSP of Amaretto Italian Liqueur,.
Prep Time-Cook Time-Difficulty Level-A sweet and salty treat that melts in the mouth, Almond Sugee Cookies are enjoyed during festive celebrations like Lunar New Year and Hari Raya. The winning recipe that I've landed on so far is these almond sugar cookies that are to die for. Perfect for giving as teacher gifts, holiday gifts, and serving at picnics and potlucks alike, these truly are the BEST Almond Sugar Cookies ever. To add to the delicious experience these cookies provide, they are truly easy to make.
Almond Sugee Cookies step by step
- In a large bowl, add flour, semolina, demerara sugar, baking soda and powder. *To make powdered demerara sugar, simply blitz the sugar until powder forms in a spice grinder.* Mix to combine well..
- Add in the ground and chopped almonds. *What I did was roast the almonds in a skillet over medium heat until lightly toasted. I grind the measured almonds in a spice grinder until powdery and coarsely chopped the rest.* Add in oil and Italian liqueur..
- Fold to combine well. It should resemble wet sand consistency. Using your hand, knead the mixture into a dough, picking up all the nooks and crannies in the bowl..
- Cover with a damp kitchen towel and set aside to rest for 15 mins. Preheat oven to 175 degree celsius or 350 fahrenheit. Transfer the dough onto a working surface. Roll to a thickness of about 1/4 inch..
- I am using a simple round cookie cutter. You can use whichever shape you desire. Use the cookie cutter to cut out the dough. Transfer onto a baking sheet lined with parchment paper. Form the scraps into a dough, reroll and cut into cookies..
- Repeat the process until all the dough is used up. Wack into the oven and bake for 10 to 12 mins. The exterior cookies should be dried, but the interior is still soft. Serve the cookies warm to have that melt in your mouth sensation..
Hi Sofia, the cookie is very crunchy. This is not the melt in the mouth type. The crunch is due to sugee. I've seen sugee recipe using almond but they don't use sugee at all. Make me wonder why they bother to call it sugee cookie.