Almond Slices

Two words to describe the perfect Almond Slices; Crunchy & Nutty. Baked at the right temperature for the right amount time. My fourth times of baking this biscuit. I have to admit that it will be quite costly to bake this biscuit in Malaysia. Because of the almonds flakes. Here, 200 grams of almond flakes would cost me Euro 1.99, the most expensive, yet important, ingredient for this biscuit.
However, satisfying the crave for its bitterness, crunchy nutty biscuit comes first. I loves nuts and that explains the 'nutty'. I used Bournville cocoa powder, hence explained the bitterness.

Ingredients:

260 g butter
185 g icing sugar
1 egg
1/2 teaspoon of coffee paste
400 g plain flour (to be sifted)
1 tablespoon milk powder (to be sifted)
1/2 teaspoon baking powder (to be sifted)
15 g cocoa powder (to be sifted)
180 g almond flakes

Methods:

1. Cream the butter and icing sugar until the mixture becomes white and fluffy.
2. Add egg and coffee paste. Whisk again.
3. Add flour, milk powder, baking powder and cocoa powder into the mixture gradually. Mix well.
4. Divide the dough to 8 parts. Roll each small part of dough until it becomes like a cylinder with approximately 3 cm in diameter. Put all rolled dough on a baking tray (lined with baking paper) and then store them in the freezer for 1-2 hours.
5. After 1-2 hours, take out the dough and slice them thin. Arrange the sliced dough on baking tray. Bake at 175 degree Celsius for 20-25 minutes.