Tuesday, 29 July 2014

My mother's almond biscuits

My mother is an incredible cook.  Her precision and attention to detail has earned her a high reputation, especially in Asian baking.  You will often find her perfect mooncakes, coconut macaroons or even these almond biscuits in a few Asian restaurants around Melbourne.  Her almond biscuits are especially popular as they are not only addictive, they look like a professional had baked them when you take them out of the oven so you will often find me giving these away as gifts in cute little jars when Christmas time approaches.  But this is a recipe I promise you won't be making just near Christmas time... and your friends will ask for the recipe after tasting your batch!
Makes approximately 50 biscuits

- 200g almonds
- 120g raw sugar
- 350g Self Raising Flour (you can use gluten free self raising flour too)
- 100g nuttelex
- 100g rice bran oil
- 1 egg yoke
- Handful of Almonds for decoration

- Preheat the oven to 180 degrees
- Place almonds and raw sugar into TM bowl for 10 seconds on speed 9 
- Add the self raising flour, nuttelex and rice bran oil into the TM bowl and mix ingedients for 10 seconds on speed 7.  Scrape sides of bowl.
- Set dial to closed lid position and mix for one minute on interval speed - sometimes this takes a little longer.  You can take it out of the bowl and mix it by hand into a big ball.
- Mould the biscuits using a bottle cap from a 2-3 litre juice bottle.  Use glad wrap to lace the cap so it is easier to press and remove the mixture into little circles.  Ensure that you press the mixture into the cap firmly
 - Decorate each biscuit with an almond then mix the egg yoke and brush into the biscuits
- Place the biscuits into the oven and cook for 15 minutes or until golden brown
- Allow to cool then enjoy!


Post a Comment