Macanese Almond Cookies

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READY IN: 40mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups mung bean flour
  • 12
    cup ground almonds
  • 23
  • 1
    teaspoon almond extract
  • 2
    tablespoons water
  • 14
    cup almonds, roughly chopped
  • 1
    small paper, cup (base of the paper cup should be a 2 inch diameter)
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DIRECTIONS

  • Preheat the oven to 275 degrees F.
  • Use a sharp knife or a pair of scissors to cut the top portion of the paper cup off, leaving only a 1/2" deep cookie mould. Discard the paper scraps.
  • In a large mixing bowl, mix together the flour, sugar, and ground almonds. Using your hands, mix in the shortening until the dough looks like sand.
  • Add the water and almond extract and continue mixing with your hands until thoroughly mixed.
  • Place about 5 chopped almond pieces into the paper cup mold. Over the mixing bowl, press a handful of the dough into mold and use your fingers to pack the dough into the mold and then level it off.
  • Place the mold upside-down on an ungreased cookie sheet and slowly remove the mold. Repeat this process with the remaining dough.
  • Bake the cookies for 25 mins and then let them cool for 30 minutes before eating.
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