![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizpe-8H4Z7UqdbiqpmBZfOUeF5R8SiL_8qjblM5dpFWqY33Qd1bxV3oYtGCjczTzBKPv5lnNrgoTbxDSrPTBNesCJU1LJpaJ3M0HofrTTJ4I9pBIH99HAmLwTYr8ZREwuSqbRb6dQMsq1/s320/cny5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8w0aMXyQi76Ux5A32r9xX9VssGWpJUx1liR0GNfNuIt46Obv9JENokQ8WDelZ0WDdiQY_C93NDTuckK6TqsC1zAsUEKa4-6pJ1nQUXkXAIt_YfBlbolMck5rXkgssP-Cqi29Jq9yXqmYL/s320/cny4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoXd1gXjRVeUnCAfaqn10uQsbE_Pp7evV-g-wrCK0cCMKFJCien2h8CeSudjKXZDUQZqIYnV-9cPfjLJ7SFOMxJ-Stja-Kk2886gacc-K5wHGgd9Ljqoh0p_pWLml2u6jbLXFnGIGPTdV/s320/cny3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDOKqgYVD5FxgnqLgY7Ibw49-YQ2vxOHIDCAjSv7o5OUSrrujjm71GLKwet6FyFyRoTmpIHGSzatIMAQ9Isooa_s7qwdXgJd9OH-ari0CJclM91KrjoEnVLPtJAVJQ2UCWMEAGw7NZRYx/s320/cny2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjno4W3DnDYG8mxvaostT6OsRYVSTICXi73gN3b7mn0Ur1gQGwB6bcNSekUnphYtcdAfHkx3Nwt7BAxem_CpwZwf9KBRt60gk2PDK8XBo04xskDXzLy6w4aduZyNbWqs864aHvqjybRWAuv/s320/cny.jpg)
Everyone in the family loves this cookies.....
Children like the CRuncy COokies, Hubby is the ALmond/ Nut's LOver, We are the CHocolate Fans...... LOL
Due to last year's highly demand, i record this recipe in my MUST-BAKED list for CNY cookies this year. I am glad that i did a smooth and silky chocolate coating. Hints?
1. Don't overheat when melting chocolate
2. If you are not fast enough to coat all the cookies before the melting chocolate turn hard. I suggest you to overheat 30seconds-1min and stir again for another smooth coating.
DON't Hesitate! Bake now!!
Recipes from Agnes Chang:
Ingredients A:
250g butter
120g icing sugar
1 egg
1 egg yolk
1/2 tsp vanilla
Ingredients B:
300g plain flour
200g ground almond
200g ground almond
200g toasted whole almond, halved
Decoration:
100pcs small paper cups
500g cooking chocolate, melted
150g nibbed almond
Methods:
1. Cream A till well-combined. Mix in B to form soft dough. Shape into small balls and wrap up half almond. Bake at 160C till golden brown. Remove and leave to cool.
2. Decoration: Place cookies into small paper cups, cover cookies with melted chocolate and sprinkle some nibbed almond on top. Chill in the fridge to set the chocolate before storing.
No comments:
Post a Comment