Macau Almond Cookie Recipe 澳門杏仁餅
(makes approx 30 cookies, depending on the size of your cookie mold)
Ingredients:
1/2 cup mung bean flour 綠豆粉 (with skin off) (100g) (see our homemade mung bean flour recipe here)
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
Directions:
Oven preheat to 300F
If using whole almonds grind with icing sugar together in food processor until fine smooth flour is formed.
Mix mung bean flour, almond/icing sugar flour in bowl until thoroughly combined. 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. 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.)
Dust the cookie mold with icing sugar until lightly coated all around. 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.
Bang the cookie mold flat on the table to remove the cookies. Put onto a parchment lined baking tray and bake for 25 mins or until just golden brown with the oven door slightly open. Switch off heat and close oven door for 5 more minutes to finish off. Let cool on rack completely.
Store in a air tight container for up to 2 weeks.