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These are the BEST EVER, absolutely moreish and delicious Sicilian almond cookies you'll ever taste. With a thin and crispy crust outside, and amazingly soft and chewy inside, it's quite impossible to stop at one. The secret is to use roasted almond meal, which gives it a rich nutty and almost caramel-like flavour. Continue reading for the recipe. Italian Almond Cookies Adapted from Good Food Ingredients 250g roasted almond meal 3 egg whites, beaten until stiff 150g white sugar 1/2 tsp vanilla essence 1/2 tsp almond essence Icing sugar, to coat biscuits Flaked almonds Method Using your hands or a large spoon, mix all ingredients (except icing sugar) together in a bowl and rest for 1/2 an hour. Preheat oven to 180C. Make small balls of about 3 cm by rolling them between your palms, then lightly roll them in the icing sugar. If the mixture is too soft, that's okay. Just drop spoonfuls of the mixture in the icing sugar and gently roll them until covered all over with sugar. ...

I told myself I was not going to make pineapple tarts this year. It's just too much effort and physically challenging (for someone of my age) and I figured I'd just wait for friends passing through Singapore to bring back tarts for me to eat. No thanks to Facebook, I keep seeing posts of pineapple tarts spilled across the page, made by my baker/foodie friends. I tried to resist the temptation, really (for almost a day). I admit I have a terrible weakness for pineapple tarts. I've made them every year since I moved to Sydney and had to D.I.Y. these CNY ("Chinese New Year") delicacies to satiate my cravings. After all, it's not CNY until you've had pineapple tarts (and bak kwa , but that's another story). And so, last night, I bought pineapples and made pineapple jam, so that I could roll them into balls and make the tarts this morning. By noon, the pineapple tarts were ready and mission accomplished for January 2016 (although that was not my new year...

  Chinese New Year is less than two weeks away and I haven't started baking anything yet this year. Well, not until now, if you'd call throwing sugar and nuts together and melting them in the oven baking. I recently bought a packet of Bienetta Florentine Mix, which comes in powdered form. The simplest way to use it is to mix it with almonds, bake them and it miraculously turns into a crisp layer of caramelized almonds. Alternatively, you could substitute the Bienetta by using a Florentine recipe , which you can find in my previous post " Almond and Pretzel Butterscotch Brittle ".   Almond Crisps Recipe   Ingredients   60g (2.5 oz) Bienetta Florentine Mix 80g (3.5 oz) thinly sliced / flaked almonds 1/4 tsp salt   Method   Preheat oven to 160C (320F).   Line a baking tray (10in x 13in) with non-stick baking paper.   Mix all ingredients in a bowl and pour into the tray. Spread the almonds to form a thin and even layer.   Bake in oven f...

These melting moments are absolutely heavenly ! So good. Light, buttery, creamy and melts in your mouth . The balance between the  sweetness from the vanilla buttercream and the tartness of the raspberry jam is perfect. These delightful little sandwich cookies were so popular that I had to make a second batch the day after, which I brought to work the next day only to have them all devoured by everyone. I guess the main difference between this recipe and others is that this uses custard powder , which gives it a sweet scent and flavour. It also uses baking powder which results in a light and crumbly texture. I can declare that this is now my favourite melting moment recipe, and if you try it out, I bet it'll be your favourite too! Also, don't forget to check out the recipe for quick and easy  Raspberry Jam in my previous post. You can prepare the jam and refrigerate it a few days ahead until you're ready to make the cookies. Melting ...