Almond cookies macau-style

15 servings
25 min
23 min
Very Easy




  • Preheat oven to 300f. Mix mung/green bean flour and almond meal and microwave on high for 3 - 5 minutes, one minute at a time and stirring after every minute. This is to dry out the flour and roast it for fragrance.
  • In a food processor, put in the mung/green bean flour and almond meal mixture, the confectioners' sugar and baking powder. Give it a couple of pulses to mix.
  • Add in the lard/shortening and pulse, to cut in the lard/shortening into the flour. Add almond essence to 1 tablespoon of water, then add into flour mixture, and pulse to combine.
  • The texture of dough will be like 'the sand on the beach'. Give a little a squeeze and it can comes together, then the dough is right.
  • Spoon the mixture into the mould and press gently until the mixture is just compacted in the mould Level the edges with an icing spatula or a knife and knock gently out from the mould and place on a lined baking sheet.
  • If the mixture breaks apart when it is knocked out from the mould, then press it in a little harder the next time.
  • Bake for about 20 - 25 minutes with oven door slightly ajar. When dried, remove gently from the tray and place on wire rack to cool.

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Almond Cookies Macau-Style, photo 1
Almond Cookies Macau-Style, photo 2
Almond Cookies Macau-Style, photo 3
Almond Cookies Macau-Style, photo 4


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