Macau Almond Cookie 澳門杏仁餅
My Macau Almond Cookies came out of the oven looking for all the world like beautifully carved talismans, the whole house smelling of aromatic nuttiness. The best thing for me besides the freshly roasted and ground flavors of this traditional chinese cookie is how delectably tender it is.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup mung bean flour 綠豆粉, 100g
- 7/8 cup whole almonds or 1 cup almond flour, 96g
- 3/4 cup icing sugar, 94g
- 5 1/2 tbsp lard or shortening, 70g
- 1 tbsp water
- 1 tsp almond extract
Instructions
- 1
Oven preheat to 300F or 150C.
- 2
If using whole almonds grind with icing sugar together in food processor until fine smooth flour is formed.
- 3
Mix mung bean flour, almond/icing sugar flour in bowl until thoroughly combined.
- 4
Cut up lard into small cubes and drop into the flour mixture. Use your fingers to crumble and rub in the lard until the mixture resembles fine bread crumbs.
- 5
Add all the almond extract and then the water bit by bit until the mixture comes together and holds when pressed. Add more or less water as you feel is necessary.
- 6
Dust the cookie mold with icing sugar until lightly coated all around.
- 7
Pack the cookie mixture into the mold lightly but firmly, making sure that all the crevices and corners are packed. The firmer you pack the cookie, the better it will keep its shape. The lighter you pack your cookie the more tender and melt in your mouth it will be. Smooth out the top or future bottom of your cookie by a gentle rubbing motion to get rid of excess cookie mixture.
- 8
Bang the cookie mold flat on the table to remove the cookies.
- 9
Put onto a parchment lined baking tray and bake with the oven door slightly open for 25 mins or until just golden brown.
- 10
Close oven door, switch off heat and bake 5 more minutes to finish off.
- 11
Let cool on rack completely. Store in a air tight container for up to 2 weeks.