1Preheat oven to 180 C.
2Line a baking pan with baking paper. Spread the almonds on the pan and roast in the oven for 10 mins until fragrant. Check occasionally to ensure the almonds do not burn.
3Remove the pan from the oven and pour the almonds into a blender. Blend till the almonds have a coarse texture. If you prefer a finer bread crumb texture, blend for a few more minutes.
4Mix the flour, icing sugar, baking powder, baking soda and salt in a bowl with a spoon. Sift the ingredients into a large bowl.
5Add the canola oil in small amounts to the dry ingredients, so the dough does not get too wet. Use your hands to mix the ingredients to form a ball of dough. If the dough is too wet, add small amounts of flour.
6With a kitchen scale, measure 6 g of dough and roll it into a ball. Place the ball of dough on a baking pan lined with baking paper.
7Repeat the process with the rest of the dough and place the balls evenly on the pan. You will need five lined baking pans. Alternatively, you can roll out the dough into 4mm-thick sheets and use a cookie cutter to cut out shapes.
8Break the egg into a small bowl and beat in the food colouring. Brush the egg wash on top of each ball of dough. Garnish each ball with one sliced almond.
9Bake for 20 mins or until golden brown.
10Leave the cookies to cool on a wire rack and keep in an air-tight container for up to three months.
Recipe: Belinda Foo / The Striats Times