This is the last weekend before Chinese Lunar New Year and I am sure many of you are doing your final batches of cookies before Lunar New Year, which falls on Friday, January 31. When I was growing up, every weekend leading up to Lunar New Year were all about making cookies, kuih such as kuih kapit, kuih bahulu, etc. However, the last week we would make some of the most popular and tastiest cookies because they will taste fresh and delicious, made just a few days before the big day.
Other than peanut cookies and walnut cookies, Chinese-Malaysians also love almond cookies, which is another cookie you will find during the Lunar New Year festivities. Almond cookies are white in color, and it looks almost like melting moments cookies, but it has a tint of almond flavor because of the almond flakes and almond extract.
My contributor CP Choong tried this almond cookies recipe from a cookbook in Malaysia. The recipe doesn’t call for butter but shortening is used instead, which means that the almond cookies will be super crumbly and melt in your mouth. As a young child, I dislike the taste and unique aroma of almond but as I grow older, almond has become one of my favorite nuts. This almond cookies are sweet, powdery, and they are a great treat for Lunar New Year.
Happy last few days of baking!
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