These Snow Almond Cookies (Biskut Snow Almond) are a beloved Malaysian festive treat, especially during Chinese New Year. The combination of aromatic coffee essence, rich almond powder, and buttery dough creates melt-in-your-mouth cookies.
The chocolate coating helps breadcrumbs stick while adding indulgence. Perfect for gift-giving or tea time snacking!
Table of Content
Snow Almond Cookies Recipe
Ingredients A
- 250g butter
- 30g vegetable shortening
- 100g caster sugar
- 1 tsp coffee essence
- 1 egg yolk (grade A)
Ingredients B
- 220g wheat flour
- 50g ground Nestum cereal
- 60g milk powder
- 70g corn flour
- 60g almond powder
Decoration
- Breadcrumbs
- Cooking chocolate (double boiled)
Note: Use high-quality almond powder and fresh breadcrumbs for best results.
Step-by-Step Instructions
1. Cream Butter Mixture
Beat butter, vegetable shortening, and caster sugar until light and fluffy. Add coffee essence and egg yolk, mixing until incorporated.
2. Combine Dry Ingredients
Whisk together all Ingredients B (wheat flour, ground Nestum, milk powder, corn flour, and almond powder) until well blended.
3. Form the Dough
Gradually add dry ingredients to butter mixture, mixing until soft dough forms. Avoid overmixing to prevent tough cookies.
4. Shape & Bake
Shape dough into small balls or press into cookie molds. Bake at 160°C for 20 minutes until lightly golden. Cool completely.
5. Chocolate Coating
Melt cooking chocolate using double boiler method. Dip cooled cookies halfway into chocolate, then roll in breadcrumbs.
6. Set & Serve
Let chocolate set completely before storing in airtight containers. Flavor improves after 24 hours as ingredients meld.
Pro Tips for Perfect Cookies
Butter Temperature
Use room temperature butter (about 21°C) for proper creaming. Too cold won’t incorporate air, too warm makes greasy dough.
Baking Technique
Bake one test cookie first to check timing. Cookies should be lightly golden at edges when done.
Decoration Hack
Mix breadcrumbs with a bit of icing sugar before coating for enhanced “snowy” appearance.
Frequently Asked Questions
Can I omit the vegetable shortening?
Yes, replace with equal amount of butter, but shortening helps create a crispier texture.
How long do these cookies keep?
Stored properly, they last 2 weeks at room temperature or 1 month refrigerated.
Can I use other flavors besides coffee?
Absolutely! Vanilla, pandan, or matcha powder make delicious variations.
Enjoy Baking?
We hope you enjoy making these traditional Malaysian cookies!