It was a day when I longed to make traditional Korean almond cookies. Previously, I had used white kidney beans to make them, but the process of boiling and making the filling was so complicated that it took me two to three days. Moreover, the beans had a strong odor, which made it a failure. So this time, I decided to try a different ingredient. I bought a 9-ringgit can of butter beans, which are made by roasting white kidney beans and are convenient to purchase in a can. The process of boiling and preparing the filling was significantly reduced, making it much easier to make. However, the amount of filling that came out of one can was too little, and I thought it would be better if the taste of the cookies was richer and more flavorful.
Moreover, ingredient selection is essential when making traditional Korean almond cookies. Using bean flour instead of butter beans would make them healthier and more delicious. Also, using hazelnut flour instead of almond flour would provide a richer flavor and aroma. Additionally, using honey instead of condensed milk would make the sweetness more pronounced. By using a variety of ingredients to create your own version of traditional Korean almond cookies, you can make even more delicious and healthy treats.
Finally, making traditional Korean almond cookies requires effort and patience. Even if you fail at first, reconsidering the ingredients and the process and trying again can lead to better results. By making traditional Korean almond cookies, you can enjoy delicious snacks at home with ease.
