Macanese Almond Cookies
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
- 2 cups mung bean flour
- 1 cup powdered sugar
- 1⁄2 cup ground almonds
- 2⁄3 cup shortening
- 1 teaspoon almond extract
- 2 tablespoons water
- 1⁄4 cup almonds, roughly chopped
- 1 small paper, cup (base of the paper cup should be a 2 inch diameter)
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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