Name: Macau Chinese Almond Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Macau
Ingredients: 420g homemade yellow mung bean flour (I used ready store bought green bean flour); 80g plain flour; 150g ground Chinese sweet almond (apricot kernel) or almond powder; 100g Chinese sweet almond without skin (apricot kernel), toasted and coarsely chopped; 130g icing sugar (Please add more if you prefer sweeter); 3/4 tsp salt; 180g + or - vegetable oil (I used peanut oil); 60g + or - water; Chinese cookie mould (6cm diameter, 1cm depth); Baking tray

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I just got this beautiful wooden Chinese cookies mould recently and couldn’t wait to try it out so I made almond cookies again. But, this time I used Chinese sweet almonds (a.k.a apricot kernel) instead of American almond.

I just learnt that Chinese almonds are actually apricot kernels and it is not American almond nuts. Due to a mistaken historical translation, all Chinese apricot kernels are called Chinese almonds. There are two type of Chinese apricot kernels. There is the Southern apricot kernel that are sweet and Northern apricot kernels that are bitter and usually used as a traditional Chinese remedy to treat colds and coughs. Southern apricot kernel is used more as a food. We used southern apricot kernels in this recipe.

This is low sugar Chinese Almond Cookies. I feel no guilty of eating a lot of them.

This recipe is adapted from Traditional Chinese Pastries Book by Amy Wong with slight modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Macau Chinese Almond Cookies

Yields: 32 Cookies

INGREDIENTS:

420g homemade yellow mung bean flour (I used ready store bought green bean flour)

80g plain flour

150g ground Chinese sweet almond (apricot kernel) or almond powder

100g Chinese sweet almond without skin (apricot kernel), toasted and coarsely chopped

130g icing sugar (Please add more if you prefer sweeter)

3/4 tsp salt

180g + or - vegetable oil (I used peanut oil)

60g + or - water

Utensil:

Chinese cookie mould (6cm diameter, 1cm depth)

Baking tray

METHOD:

Line the baking tray with parchment paper.
Preheat the oven to 165C (top and bottom heat).
In a big mixing bowl, combine mung bean flour, ground almond, icing sugar and salt together. Then add in the chopped Chinese sweet almond and mix well.
Add vegetable oil and water. Please do not add all at one time. Use your fingertips to rub the mixture until it resemble bread crumbs.
Slightly dust the cookie mound with plain flour. Fill the mixture into the cookie mould and flatten with your hand. Scrap off the excess mixture with a scrapper or knife. Press with hand again to make it compact.
Knock out the cookies onto a table top or on a parchment paper and transfer the lined baking tray.
Bake at preheated oven for 20 to 25 minutes.
Let the cookies cool on the wire rack completely before transferring to an airtight container.

Note:

If you are unable to get ground Chinese almond or almond powder, toasted 150g of whole Chinese almond slightly and blend in a powerful food processor until fine.
The temperature and time duration are just as a guide. Please adjust accordingly to your oven. Some oven are hotter than others. I use Electrolux built in oven.
These cookies are a darker green due to the use of green bean flour in the recipe.