CRISPY ALMOND BUTTER COOKIES

Ingredients  
(Recipe adapted from here) 

190g butter  
100g icing sugar  
50g egg white  
220g Top flour or Cookie flour (I used Top Flour)
2tsp custard powder  
50g ground almond
 
Almond flakes
For egg wash-3 egg yolks + 1tbsp milk

Method  
1. Cream butter and icing sugar on low speed for 1 minute. Scrape mixing bowl and continue to mix on medium high speed for 3-4minutes till light and fluffy.  

2. Add in egg white and mix on medium high speed for 1min.  

3. Add in ground almond, mix well. Sifted in cookie flour and custard powder. Mix for 1 min to form soft dough (dough is wet).  

4. Spread the dough onto the tray a piece of greaseproof baking paper placed on top of a board. Cover a plastic sheet on top and roll evenly with a rolling pin. Remove the plastic sheet. Transfer dough on greaseproof baking paper onto a baking tray.

5. Bake in a preheated oven at 170C (lower rack, fan forced) for 4mins until half cooked. 

6. Take out from oven and let cool for 1min. Use a pizza cutter or knife, slice into rectangles.

7. Brush with egg yolk and place two pieces a handful of almond flakes on each of the cookie repeat until finished.  

8. Do not brush egg yolk for the whole baking tray at one time, because egg yolk will turn dry quickly and almond flake will not stick to the cookie base.  

9. Continue to bake at 170C (lower rack, fan forced) for 10mins or until golden brown ( try to rotate the tray for few times for even browning).  

10. Once done, remove from oven and cool on a wire rack. Remove from the tray and store in air-tight container.