I wanted to make ‘Kinako Biscuits’ today but I didn’t have enough ‘Kinako’ which is the finely ground roasted soybean. I used roasted almonds instead. Using the food chopper, I ground the almonds. I added some coarsely chopped almonds as well. I rolled the baked biscuits in icing sugar to coat them. The result was amazing! I write down how I made them.
About 30 balls
1 cup ground & coarsely chopped Roasted Almond
125g Butter *softened
1/4 cup Caster Sugar
1 pinch Salt
1 cup Plain Flour
Icing Sugar Mix for coating
- Grind Roasted Almonds or you can use Almond Meal. Add some coarsely chopped Almonds to make 1 cup.
- Preheat oven to 160°C. Line a baking tray with baking paper.
- Mix all ingredients and knead gently until combined. If it is too soft, add some more Plain Flour. The dough needs to be just moist enough so that you can roll it into balls.
- Roll dough into 2 to 2.5cm balls and place them on the baking tray lined with baking paper allowing some room for spreading. (They won’t spread much.)
- Bake for 20 minutes or until lightly coloured. Allow to cool on tray.
Roll the balls in Icing Sugar Mix to coat.
*If the biscuits are still warm, the Icing Sugar Mix coats well but it gets sticky. Roll the balls in Icing Sugar Mix again when they are completely cool so that you get totally white snowball-look biscuits. But that’s too much sugar for me.