Almond Cookies


Qty Ingredients
3 Sachet HOGA Agarwood tea/HOGA tea
227 g / 2 sticks Butter (salted), room temperature
250 g / 2 cups All purpose flour
65 g / 1/2 cups Icing sugar / Confectioners’ sugar
1 tsp Vanilla essence
20 g Almond flakes (Optional)


Preparation 15 mins
Cook 20 mins
Serving 24 pcs
Tools / equipment Needed
  • Spice grinder
  • Weighing scale
  • Oven
  • Food processor
  • Cooling Rack


  1. Preheat oven at 160°C
  2. Remove HOGA tea from filter paper and grind it fine using spice grinder
  3. In a food processor, pulse together the HOGA tea, flour, butter, icing sugar, almond flakes and vanilla essence until a dough is formed
  4. Wrap dough with cling wrap in the shape of a log (~ 2 1/2 inches diameter) and refrigerate for 30 minutes
  5. Removes chilled dough from the fridge and slice into 1/3 inch thick disks and place on baking tray lined with parchment paper. Place them with 1 inch apart from each other. Bake in oven for 20 mins or until lightly brown
  6. Place cookies on cooling rack for 30 mins or until room temperature before storing



HOGA Gaharu Tea can be replaced with HOGA matcha powder (Ultrafine Powder) with the ratio of 1 sachet of HOGA Gaharu tea to 2 tsp of HOGA matcha powder


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