I've been hunting for this recipe for a long time and was delighted when I finally chanced upon the recipe from Florence of Do What I Like. Upon scrutinising the recipe I noticed that there wasn't any mention of the amount of sugar required. She must have inadvertantly left it out, so I just made an assumption and added in 50 gm of icing sugar which wasn't too sweet and was just nice. The mould that I had was quite shallow resulting in very delicate and easily breakable cookies, so they had to be handled 'gently'! Perhaps you may like to give this a try and make them for the coming CNY!
Recipe for Macau Almond Cookies (adapted from 'here')
- Ingredients
- 125 gm mung bean flour
- 60 gm shortening
- 30 gm lightly toasted whole almonds with skin, chopped
- 30 gm almond meal
- 50 gm icing sugar, sifted
- 3 to 5 tsp drinking water
Method
- Lightly fry the mung bean flour till fragrant and turned a slight tinge of yellow. Leave to cool.
- In a mixing bowl, mix the cooled mung bean flour, almond meal and sifted icing sugar thoroughly.
- Rub in shortening till it resembles breadcrumbs, add in the chopped almonds. Mix well.
- Add in water gradually to combine the rather crumbly mixture. Press the mixture with the spatula to compact it, now and then. Take some dough, give it a squeeze and if it can come together, then the dough is of the right consistency.
- Put the crumbly sand like mixture into the mould, press to compact. Knock out the cookie onto a parchment lined baking tray.
- Bake in a preheated oven @ 140 deg.C for 20 mins. till light brown with the oven door slightly ajar.
- Let cool in tray, transfer onto a wire rack to cool completely.
- Store cookies in an air-tight cookie jar.
- Yield : 19 cookies.
I'm submitting this post to the Bake Along event hosted by
Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
and the theme is 'Chinese New Year Cookies'
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