Macau Almond Cookies (澳門杏仁餅)
Savory, nutty, and lightly sweetened, these Macau-style almond mung bean cookies are the perfect treat! They are super simple to make and are great for sharing.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Dessert, Snack
Cuisine: Chinese
Keyword: famous macau almond cookies, macau almond cookies, macau almond cookies recipe, mung bean biscuit, mung bean cookies
Servings: 22 cookies
Calories: 72kcal
- 150 g mung bean flour (**Note 1)
- 100 g almond flour
- 60 g powdered sugar around 1/2 cup
- 50 g vegetable oil or coconut oil 1/4 cup
- 1-2 tbsp water
- 30 g almonds roughly chopped, 1/4 cup (**Note 2)
Preheat the oven to 300 F.
Put all ingredients in a mixing bowl, except for water, and stir to combine well. Add 1 teaspoon of water at a time.
To test if the mixture is wet enough, grab a handful and compress it in your palm. It should hold together. Then, when you press the clump, it should break off into chunks.
Scoop roughly 2 tbsp of the mixture into the mooncake mold and use your fingers to tightly pack the mixture into the mold.
Place the mooncake mold face down on the baking sheet. Press down firmly on the plunger a few times to shape the cookie, then push it out of the mold onto the baking sheet. (**Note 3 for wooden mooncake mold, see post above for cookie troubleshooting tips)
Repeat with the remaining cookie mixture.
Bake the cookies for 20 minutes.
Remove from the oven and let them cool down completely before eating/storing. (The cookies need to cool to harden and become less crumbly).
- To make mung bean flour: Add split mung beans to a dry pan and roast for 10 minutes over medium-low to medium heat until lightly browned. Remove and add to a blender. Add to a food processor/blender and grind until it turns into a fine powder with no large granules.
**Optional (for a finer end result, can help cookies to come out of the mold with shape intact): Sieve the powder. For any remaining large pieces of mung bean, continue blending and sieving until everything is a fine powder.
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Almonds: The almonds will taste better if you toast them first. To toast raw almonds, bake them in a preheated oven at 350 F for 7-8 minutes or until browned.
- Wooden Mooncake Mould: For wooden mooncake molds (kuih bangkit molds), begin by dusting the cavities with some icing sugar. Scoop the cookie mixture into the cavity/cavities and use your hands to pack the mixture down tightly. Scrape off the excess with a sharp edge. Quickly flip and tap the mold down on your countertop to release the cookies.