Crunchy Melting Almond Cranberry Cookies 【又脆又溶入口里的】杏仁蔓越莓酥饼

看到J3ss Kitch3n的这款简单手拌式杏仁饼时我就被吸引了。我最喜欢吃酥酥的杏仁饼了，外形方面我追求白白，我喜欢白色的杏仁饼。

后来看到很多博客朋友也尝试做了，而且大获好评，受欢迎程度似乎只在德国酥饼之后。

奈何我一直买不到杏仁粉，所以就只好搁着。前个星期天午后，已经准备好材料要追加双份的德国酥饼的，但心里却一直挂念着这杏仁饼。不管啦，没有杏仁粉就用别的代替，暂时解一解馋。

虽然没有用杏仁粉，成品还是酥酥脆脆的，只是杏仁味比较没那么浓郁，我觉得排斥杏仁的人（例如鲸鱼的家人）可以尝试这款小饼干。另外我还添加了剪到小小块的蔓越莓干，蔓越莓干的酸和咬劲带给了这酥脆小饼另一层次的味道和口感，挺不错的组合。

饼干一出炉会粉粉的，这时如果马上食用会很容易碎掉，冷却一会儿后就会变实。我一口气吃了好几颗，停不了口。我觉得这饼干吃了还蛮会发热气的，所以酌量吃就好。

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Almond Cranberry Cookies
(Inspired by Crunchy Melty Almond Cookies from J3ss Kitch3n)

Ingredients: (yield 50+ pcs)
150g self-raising flour
50g icing sugar
80g cornflour (replace with ground almond for intense “almondy” taste)
80g diced almonds
50g dried cranberries (cut into small pieces)
100g corn oil
½ tsp vanilla extract (use almond extract if you like)

Method:
1) Toast diced almonds at 130C (need not preheat the oven) for about 15 – 20 mins until the fragrance is released (toss in between if needed), set aside to cool down.
2) Sift flour, corn flour and icing sugar in a mixing bowl, add diced almonds and dried cranberries, mix well.
3) Stir in vanilla extract to oil, gradually add into the flour mixture until soft dough is formed (if it is too dry, add extra oil).
4) Shape into small ball of ½ level tbsp each, place into small paper case and bake in preheated oven at 170C for 15-20 mins until slightly brown.
5) Cool completely on wire rack before storing in airtight container.