peanut and white almond melt in mouth cookies

A chinese new year staple, peanut and white almond cookies. Each cookie is firm, but melts in your mouth, crumbly and full of nutty aroma.

Recipe

Makes about 70 cookies of each flavour

Peanut cookies

200g peanuts, finely ground into powder
110g chopped peanuts
110g sugar
200g all purpose flour
about 90ml peanut oil
¼ tsp salt
½ tsp baking powder

egg wash: 1 yolk + 1 tsp water

1. Combine the peanuts, sugar, flour, salt and baking powder in a bowl.
2. Gradually add oil and mix, testing the dough to see if it holds together when compressed. Stop adding oil when the dough is ready.
3. Spoon out ½ tbsp balls and place on a parchment line baking sheet. Do not worry about spacing them far apart as they won't spread during baking.
4. Preheat oven to 325F. 
5. Flatten the tops of each slightly and egg wash.
6. Bake for 20 - 25mins. Cool on the rack for 5mins before transferring to racks to cool completely.

White almond cookies

200g almond flour
110g blanched almond slices, toasted at 350F for 5mins then cooled
50g sugar
70g icing sugar
200g all purpose flour
about ml peanut oil
½ tsp salt

1. Combine the almonds, sugar, flour and salt in a bowl.
2. Gradually add oil and mix, testing the dough to see if it holds together when compressed. Stop adding oil when the dough is ready.
3. Spoon out ½ tbsp balls and place on a parchment line baking sheet. Do not worry about spacing them far apart as they won't spread during baking.
4. Preheat oven to 325F. 
5. Flatten the tops of each slightly.
6. Bake for 20 - 25mins. Cool on the rack for 5mins before transferring to racks to cool completely.

Thoughts

The white almond cookies were a bit too sweet for my liking, will reduce sugar to 40g next round.