Almond Cookies with Peanut Cream

Almond Peanut Cream Cookies

The Hari Raya Puasa, a Muslim festival of fasting (and feasting) is about a month away. So, for the next 4 weeks I will be sharing festive recipes – suitable for everyone. The cookies in this recipe can be eaten as it is, without the peanut cream. However, I must say that the peanut cream actually complements the almond cookies. If you want to, substitute the chopped almond with chopped peanuts!

Preparation time:   45 minutes

Cooking time: 20 minutes

Serves: 8

360 g plain flour

180 g icing sugar

1/4 teaspoon fine salt

50 g corn flour

240 g Q.B.B. ghee, chilled

140 g blanched almonds, coarsely chopped

3 egg yolks, lightly beaten

METHOD

  1. In large bowl, sift together the flour, icing sugar, salt and corn flour.
  2. Rub in the Q.B.B. ghee till the mixture resembles coarse bread crumbs.
  3. Stir in the chopped almonds.
  4. Add the beaten egg yolks and knead lightly to form a soft dough.
  5. Wrap the dough in cling wrap and keep refrigerated for about 30 minutes.
  6. Preheat oven to 180°C.
  7. Roll out the chilled dough in between 2 sheets of plastic until 0.5 cm thick.
  8. Cut into squares, about 4 cm X 4 cm, and place on baking trays lined with non-stick baking paper.
  9. Bake for 15-20 minutes or until golden brown.
  10. Place on wire racks to cool it thoroughly before sandwiching with the peanut cream.

PEANUT CREAM

70 g Q.B.B. ghee, room temperature

150 g icing sugar, sifted

Colourful sprinkles or chocolate rice (optional)METHOD

Pinch of salt

100 g creamy peanut butter

METHOD

  1. Beat the Q.B.B. ghee, peanut butter and icing sugar till very smooth.
  2. Once the cookies are cooled, pair similar sized cookies together.
  3. Place a teaspoon of the filling into the centre of one of the cookies and press another cookie on top to spread out the filling to the edge of the cookies.
  4. Hold the cookie sandwich together and roll the edges in the sprinkles, if desired.
  5. Store in air-tight containers for up to 1 week if sandwiched with peanut cream; otherwise you can store them up to 1 month.

 

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