Almond Sugee Cookies

Name: Almond Sugee Cookies
Cuisine: American
Ingredients: 100 g Unbleached All Purpose Flour,; 25 g Semolina Flour,; 50 g Powdered Demerara Sugar,; 1/2 TSP Baking Soda,; 1/2 TSP Baking Powder,; 50 g Ground Almond,; 25 g Almonds Coarsely Chopped,; 75 g Canola / Peanut / Vegetable Oil,; 1 TBSP Amaretto Italian Liqueur,

Daniel Lim @fatdoughsg

Singapore

One of my regular customers requested this. I honestly never seen or heard about these cookies before, so I took up the challenge and made her some of these cookies. She even gave a recipe to follow. I sorta added a few elements of my own to the recipes and this is what I came up with.

You must be wondering what kinda Chinese I am. Haha! I remember when I was a kid and couldn't even read any Chinese characters, my friends will make fun of me, "what are you?" Anyway, these cookies really have that melt in your mouth sensation. But the trick (or rather like any cookies) is to eat these warm. If they are left at room temperature for a while, the soft interior will tend to dry out.

To my surprise, these cookies are 100% vegan! Yes, dairy-free and eggless! After making these, I was kinda in a dilemma; almond sugee cookies or amaretti biscuits? One is vegan while the other is gluten-free. Both have almonds and tasty AF. Either way, I shall let you be the judge. Here I wish all the Chinese lovely people a very Happy Lunar New Year!

Daniel Lim @fatdoughsg

Saved

Ingredients

100 gUnbleached All Purpose Flour,
25 gSemolina Flour,
50 gPowdered Demerara Sugar,
1/2 TSPBaking Soda,
1/2 TSPBaking Powder,
50 gGround Almond,
25 gAlmonds Coarsely Chopped,
75 gCanola / Peanut / Vegetable Oil,
1 TBSPAmaretto Italian Liqueur,

Saved

Steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.